Hambagu with Demi-Glace
Juicy Japanese-style beef patties topped with silky demi-glace sauce and a runny egg yolk. A steakhouse favorite that looks impressive but comes together in 35 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 10 oz ground beef (80/20 blend)
- ⅓ cup panko breadcrumbs
- ¼ cup whole milk
- 1 whole egg
- ⅓ cup onion, finely diced
- ¾ tbsp soy sauce
- ¾ cup beef stock
- 1.5 tbsp demi-glace paste (or 2 tbsp tomato paste + 1 tbsp soy sauce)
- ¼ cup red wine (optional but recommended)
- 1 tbsp butter
- 2 whole egg yolks
- 2 tbsp scallions, thinly sliced
Instructions
- 1
Dice the onion into pieces smaller than a grain of rice until you have about 0.33 cup, then measure 0.75 tablespoon of soy sauce into a small bowl.
- 2
Pour 0.25 cup of milk into a small bowl, then sprinkle 0.33 cup of panko breadcrumbs on top and stir with a fork until the breadcrumbs absorb all the milk and look like wet paste, about 30 seconds.
- 3
Crack 1 egg into a medium bowl, then add the diced onion, the wet breadcrumb mixture, and 0.75 tablespoon of soy sauce; stir with a fork until just combined — do not overmix or the patties will be tough.
- 4
Add 10 oz of ground beef to the bowl and mix gently with your fingers until the ingredients are barely blended — you should still see streaks of meat, not a uniform paste.
- 5
Divide the beef mixture in half, then gently shape each half into a patty about 3 inches wide and 0.75 inches thick by pressing it between your palms; make a small thumb-sized indent in the center of each patty.
- 6
Place a 10-inch skillet over medium-high heat and wait 1 minute until the pan surface is hot — a drop of water should sizzle and evaporate immediately.
- 7
Drizzle 1 tablespoon of oil into the hot skillet, then immediately lay both patties flat into the pan — you should hear a loud sizzle.
- 8
Let the patties cook without moving them for 4 minutes until the underside is dark golden brown, like a caramel color.
- 9
Flip each patty over with a spatula so the cooked side faces up, then reduce the heat to medium and cook for 3 more minutes until the second side is golden brown.
- 10
Transfer both patties to a plate and set aside — they will finish cooking as the sauce simmers.
- 11
Leave the skillet on medium heat with the browned bits still in the pan, then pour 0.25 cup of red wine into the pan and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom.
- 12
Let the wine bubble and reduce for 1 minute, stirring once, until the liquid is reduced by about half and smells sharply of wine.
- 13
Pour 0.75 cup of beef stock into the pan and stir in 1.5 tablespoon of demi-glace paste until no lumps remain, then reduce the heat to medium-low.
- 14
Simmer the sauce for 2 minutes, stirring once every 30 seconds, until it is glossy and coats the back of a spoon.
- 15
Remove the pan from heat and stir in 1 tablespoon of butter until it melts and the sauce looks silky.
- 16
Place 1 hambagu patty in the center of each plate, then pour half the demi-glace sauce over the top of each patty so it pools slightly around the edges.
- 17
Slide 1 egg yolk onto the top of each patty — it should sit in the indent you made earlier.
- 18
Scatter 1 tablespoon of sliced scallions on top of each plate and serve immediately so the egg yolk stays runny when you cut into the patty.
Tools you’ll need
- medium mixing bowl
- small bowl
- fork
- cutting board
- chef's knife
- 10-inch nonstick or cast iron skillet
- wooden spoon
- spatula
- plate
- measuring cups and spoons
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