The Japanese-Style Hamburgers recipe attributed to Katsuyo Kobayashi, a celebrated Iron Chef winner, combines elements of simplicity and robust flavor, reflecting her prowess in transforming basic ingredients into culinary delights. Originating from her book “Quick and Easy Japanese Cookbook,” this recipe not only showcases her victorious techniques but also promises to elevate any home cook’s skills to Iron Chef level, as she boldly claims.
Recipe Overview
Name: Iron Chef Winner’s Japanese-Style Hamburgers
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Recipe Category: Meat
Keywords: Japanese, Asian, Kid Friendly, < 60 Mins, Stove Top, Easy, Inexpensive
Servings: 4
Ingredients
- Ground Beef: 14 oz (approximately 400 grams)
- Salt: 1/2 teaspoon
- Ground Black Pepper: to taste
- Onion: 1, finely chopped
- Egg: 1
- Milk: 1/4 cup
- Water: 1 cup
- Ketchup: 1 tablespoon
- Sake: 2/3 cup
- Worcestershire Sauce: 1 tablespoon
- Soy Sauce: 2 tablespoons
- Butter: 1 tablespoon
Nutritional Information (per serving)
- Calories: 400.9
- Fat: 20.9g
- Saturated Fat: 8.6g
- Cholesterol: 129.3mg
- Sodium: 1059.7mg
- Carbohydrates: 26.5g
- Fiber: 1.5g
- Sugar: 5.8g
- Protein: 24.7g
Recipe Instructions
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Season and Prepare Ground Beef: In a mixing bowl, season the ground beef with salt and pepper to taste.
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Cook Onion: Heat a small amount of oil in a sauté pan. Cook the chopped onion until tender and translucent.
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Prepare Egg Mixture: In a separate small bowl, lightly beat the egg. Add milk to the beaten egg and mix well.
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Add Breadcrumbs: Stir in the breadcrumbs and allow them to rest for a few minutes.
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Combine Ingredients: Add the sautéed onions and the breadcrumb mixture to the seasoned ground beef. Mix all ingredients together thoroughly using your hands.
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Shape Patties: Divide the meat mixture into four equal portions. Shape each portion into a patty, ensuring to press out any air pockets and forming them into burger shapes.
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Cook Patties: Heat a small amount of oil in a skillet over medium-high heat. Cook the burgers until browned on both sides and cooked through. Cover the skillet while cooking initially to retain moisture, then uncover and reduce heat to medium to finish cooking.
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Make Sauce: Remove the cooked burgers from the skillet. To the same skillet, add 2/3 cup of water, ketchup, sake, Worcestershire sauce, soy sauce, and butter. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens slightly.
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Serve: Spoon the thickened sauce over the cooked hamburgers on a plate.
Cooking Tips
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Handling the Meat: When mixing and shaping the patties, handle the meat gently to avoid compacting it too much, which can result in tough burgers.
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Sauce Consistency: Adjust the simmering time for the sauce based on desired thickness. It should coat the back of a spoon nicely without being too runny.
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Flavor Variations: Experiment with adding minced garlic or grated ginger to the ground beef mixture for added depth of flavor.
Final Thoughts
Katsuyo Kobayashi’s Japanese-Style Hamburgers embody the essence of quick and flavorful Japanese cooking, combining pantry staples with traditional techniques. The recipe’s success on Iron Chef underscores its balance of simplicity and taste, making it a favorite among both beginners and seasoned cooks alike. Whether enjoyed with steamed rice or nestled in a bun, these hamburgers promise to satisfy with their umami-rich sauce and tender meat. Embrace the spirit of culinary exploration and bring a taste of Iron Chef victory to your dining table tonight!
