Japanese Hambagu with Demi-Glace
Tender Japanese-style beef patties seared in a skillet and finished with a rich, glossy demi-glace sauce. A weeknight dinner that tastes like it came from a restaurant kitchen.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- ½ lb ground beef
- ¼ cup panko breadcrumbs
- 2 tablespoons milk
- 2 tablespoons beef demi-glace or demi-glace paste
- ½ cup water
- 1 tablespoon butter
Instructions
- 1
Pour 2 tablespoons of milk into a small bowl, then stir in the panko breadcrumbs and let sit for 30 seconds until the breadcrumbs absorb the milk and look like wet sand.
- 2
Place 0.5 pounds of ground beef into a medium bowl, then add the milk-soaked breadcrumb mixture, 0.25 teaspoons of salt, and a pinch of pepper.
- 3
Mix gently with your fingers until just combined — do not overmix, or the patties will be tough. Divide the mixture in half and shape each half into a patty about 0.75 inches thick and 3 inches across, with a shallow dent in the center using your thumb.
- 4
Place a 10-inch skillet over medium-high heat and add 1 tablespoon of butter, swirling to coat the pan evenly, until the butter melts and foams, about 60 seconds.
- 5
Carefully place both patties into the hot skillet and listen for a steady sizzle. Do not move them for 4 minutes, until the bottoms are dark golden brown.
- 6
Flip each patty using a spatula and cook for another 3 minutes on the second side, until cooked through and the meat springs back when pressed gently with your fingertip.
- 7
Move the patties to the side of the skillet (do not remove them). Pour 0.5 cups of water into the empty space of the pan, then stir in 2 tablespoons of demi-glace paste, scraping up any stuck-on brown bits from the bottom.
- 8
Simmer over medium-high heat for 2 minutes, stirring often, until the sauce turns glossy and dark and coats the back of a spoon. The sauce should smell rich and beefy.
- 9
Slide each hambagu patty onto a plate and pour the demi-glace sauce equally over the top of each patty, allowing it to pool on the plate beneath.
Tools you’ll need
- small bowl
- medium mixing bowl
- 10-inch skillet
- rubber spatula
- wooden spoon
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