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Itadakimasu! Dining with the chef / Archives

Feb. 4, Mon.


Hamburger Steak with Soy Sauce & Wine Sauce

Today's main dish is Japanese hamburger steak, "hambagu"! One of the most popular dishes served in Japanese homes. Rika's hambagu is a thick, fluffy patty which is cooked in a frying pan. The meat juice is sealed into the hambagu, and it's delicious when combined with the flavor of soy sauce and wine!

Hamburger Steak with Soy Sauce & Wine Sauce

[Ingredients] *Serves 2

200g ground beef
100g ground pork
1/2 onion
1 egg
1/2 cup bread crumbs
1/2 tsp salt
Black pepper
Olive oil
1 tsp vegetable oil
1/3 cup red wine
1 tsp soy sauce
2 tbsp tomato ketchup
1 tbsp honey
1. Mince the onion and microwave for 2 minutes.

2. In a bowl, place the ground beef, ground pork, onion, breadcrumbs and egg. Add the salt, nutmeg, pepper and olive oil, and knead well by hand.

3. Divide the mixture in half. Shape each half between your palms into a patty, 1.5 cm thick.

4. Put some oil in a heated frying pan, cook one side for 2 minutes over medium heat. Then flip and decrease the heat to low. Cover and cook with natural steam for 13 minutes.

5. For the sauce, add the tomato ketchup, honey, soy sauce, and red wine into a frying pan. Flip the patties 2 or 3 times and dress with the sauce.

6. Arrange each of them onto a plate, and garnish with broccoli.

Broccoli with Sesame Sauce

[Ingredients] *Serves 2

3 tbsp ground sesame seeds
1 tbsp sugar
1 tbsp soy sauce
1/2 head of boiled broccoli
1. Microwave the ground sesame seeds for a minute.

2. Mix in the sugar and soy sauce.

3. Then dress the broccoli with the sauce.

Four Mushroom Soup

[Ingredients] *Serves 2

1 cup shiitake mushrooms
1 cup enoki mushrooms
1 cup maitake mushrooms
1 bag (about 100g) nameko mushrooms
2 cups water
1 piece of dried kombu kelp
1 tbsp nam pla (Thai fish sauce)
1 tbsp mirin
Sesame oil, to taste
Shichimi chili mix, to taste
1. Cut the mushrooms into bite-size pieces.

2. In a saucepan, combine the water with kombu, mushrooms, and seasonings and bring to a boil.

3. Remove the kombu, and skim well. Simmer for 6 to 7 minutes and it's done.

4. Serve this with sesame oil and Shichimi chili mix.