Hambaagu

Ease of preparation rating: Medium.

Yield: 4 servings.

Ingredients:

2 tablespoons (30ml) butter

½ onion, finely chopped

½ cup (120ml) panko bread crumbs

¼ cup (60ml) milk

8oz. (225g) ground pork

8oz. (225g) ground beef

1 teaspoon (5ml) salt

1 teaspoon (5ml) soy sauce

1 egg

1 tablespoon (15ml) vegetable oil, plus more for hands

½ cup (120ml) red wine

3 tablespoons (45ml) sake

3 tablespoons (45ml) ketchup

3 tablespoons (45ml) tonkatsu sauce

2 cups (480ml) pre-cooked white rice

Method:

Cook rice according to package directions, and set aside.

Melt 1 tablespoon (15ml) of butter in a skillet over medium-low heat.

Add onion and cook for 5 minutes, or until soft.

Remove the skillet from the heat and allow the onions to cool at room temperature.

In a large mixing bowl, combine panko and milk. Let sit for 5 minutes.

Add pork, beef, salt, soy sauce, egg, cooked onions to panko and milk mix.

Mix the ingredients for 2 minutes using your hands until you have a uniform mixture.

Divide the mix into 4 equal parts.

Lightly dab your fingers with oil, so the meat doesn’t stick to your hands.

Using your palms, form a 1 inch patty with each portion.

Press down in the middle of each patty to prevent them from puffing up while cooking.

Heat the remaining butter and oil in a large skillet over medium high heat.

Once hot, add the patties in the skillet. Cook for 4-5 minutes. Flip and cook for another 4-5 minutes.

Once both sides are golden brown, and the center is cooked, remove the patties from the pan, and set aside.

For the patties to be fully cooked, the juices running from the meat should be clear.

In the hot pan, deglaze with the red wine, and cook for 3 minutes.

Add sake, ketchup and tonkatsu sauce and whisk together.

Bring to a boil, and remove from heat.

Serve patties hot over the rice with demi-glace sauce over top.