Japanese Hamburg Steak

Step 1

Soak panko breadcrumbs in milk for 2 minutes until soft. Sauté minced onion in a skillet over medium heat until translucent, about 3 minutes. Cool slightly.

Step 2

In a bowl, combine ground beef, softened breadcrumb mixture, cooked onion, egg, salt, and black pepper. Mix gently with your hands until just combined—do not overmix.

Step 3

Divide meat mixture in half and shape into two oval patties about 1 inch thick. Make a slight indent in the center with your thumb.

Step 4

Heat butter in a 10-inch skillet over medium-high heat. Once foaming, carefully place patties in the pan. Sear without moving for 4-5 minutes until golden brown.

Step 5

Flip patties and cook the second side for 4-5 minutes until internal temperature reaches 160°F. Transfer to a plate and tent with foil.

Step 6

In the same skillet, whisk together beef broth, soy sauce, mirin, Worcestershire sauce, and ketchup. Bring to a simmer over medium heat.

Step 7

Mix cornstarch and water into a slurry. Stir into the sauce and simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in butter.

Step 8

Divide steamed rice between two plates. Place one hamburg steak patty on each portion of rice.

Step 9

Pour the demi-glace sauce over each patty. Garnish with fresh parsley and serve immediately.