Chef Rika’s Hambaagu—Rika’s Taste of Home [Japanese Cooking] – Dining with the Chef
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A plump and juicy hamburger steak, with a careful balance between different meats. Plus, a carrot soup flavored with Japanese dashi. Rika shares her cherished family recipes.
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(1) Hambaagu—Rika’s Taste of Home
Ingredients (Serves 2)
– 200 g ground beef
– 100 g ground pork
– 1/2 onion
– 1 egg
– 20 g panko
– 1/2 tsp salt
– A pinch of pepper
– A pinch of nutmeg
For the sauce:
– 120 ml red wine
– 2 tbsp ketchup
– 2 tbsp chuno sauce
– Olive oil
– Green beans, pepper, as needed
Directions
1. Microwave the minced onion at 700W for 3 minutes.
2. Make the patties. Mix the ingredients in a plastic bag: ground meat, onion, egg, panko, salt pepper and nutmeg. Knead them until sticky. Form into oval shapes by hand and make a dimple in the center. Chill the patties in a fridge for at least 10 minutes.
3. Fry the chilled patties, dimpled side up, over high heat for 2 minutes. Flip them over, cover the lid and cook on low heat for 13 minutes.
4. Make a sauce. Simmer the ingredients over high heat in a pan: the red wine, chuno sauce and ketchup. Cook them for about 2 minutes.
5. Add the sauce to the patty pan and simmer. Serve with pepper and olive oil.
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(2) Rika’s Dad’s Carrot Soup
Ingredients (Serves 2)
– 1 carrot
– 1 potato
– 1/2 tomato
– 1 tsp butter
– 200 ml water
– 1/3 tsp granulated dashi
– 100 ml milk
– 1/2 tsp salt
– A pinch of pepper
– A pinch of sugar
– Parsley, as needed
Directions
1. Peel and slice the carrot and potato. Dice the halved tomato.
2. Sauté the vegetables with butter over medium heat in a pot. Add water and granulated dashi.
3. Bring to a boil over high heat then to low. Simmer for 7 to 8 minutes.
4. Let cool, then mix in a blender. Return to the pot. Add milk, salt and sugar. Cook for a while.
5. Serve with pepper and chopped parsley.