Name: Japanese Hamburger Steak
Total time: 40 min
Cuisine: AsianJapanese
Ingredients: 1 tablespoon vegetable oil; 1 pound 85 percent lean ground beef; ⅔ cup milk; 2½ teaspoons cornstarch , divided; ¾ teaspoon table salt; 1 teaspoon sugar; 2 garlic cloves , minced to paste (2 teaspoons); 2 teaspoons grated fresh ginger; ¼ teaspoon ground nutmeg; ½ cup sake; 1 tablespoon water; ¼ cup shredded daikon radish; 2 tablespoons mirin; 1 tablespoon soy sauce; 1 scallion , thinly sliced

Why This Recipe Works

A popular example of yoshoku (Western/European dishes adapted to Japanese tastes and techniques), this gently spiced beef burger gets its supreme tenderness from milk and cornstarch mixed into the meat. The milk adds flavor and moisture, while cornstarch absorbs liquid, forming a gel that coats and lubricates the meat proteins, preventing them from linking together and making the burger tough. Browning the patties and then braising them in sake creates a deep sear and gently cooked interior. Then the braising liquid is turned into a glossy, deeply savory sauce by thickening the sake with cornstarch and seasoning it with soy sauce, mirin, and grated daikon radish.

Before You Begin

A rasp grater makes quick work of turning the garlic into a paste. Serve the patties with steamed rice and salad.

Instructions

Place 1 tablespoon vegetable oil in 12-inch skillet. Combine 1 pound ground beef, ⅔ cup milk, 2 teaspoons cornstarch, ¾ teaspoon table salt, 1 teaspoon sugar, 2 teaspoons garlic paste, 2 teaspoons grated ginger, and ¼ teaspoon nutmeg in large bowl. Mix with your moistened hands in circular motion until ingredients are fully incorporated and mixture is sticky. Shape into four burger patties about 4 inches in diameter and transfer to prepared skillet.

Place skillet over medium-high heat. When patties begin to sizzle, cover skillet and cook until well-browned on bottom, about 2½ minutes. (If patties are not browned after 2½ minutes, increase heat.) Carefully flip patties and cook, covered, until browned on second side, about 2½ minutes.

With patties still in skillet, spoon out all but 2 tablespoons fat. Carefully pour in ½ cup sake, cover, and continue to cook until burgers are cooked through, 6 to 8 minutes longer. Transfer burgers to serving plates, reserving liquid in pan.

Whisk 1 tablespoon water and remaining ½ teaspoon cornstarch together in small bowl. Add ¼ cup shredded daikon radish, 2 tablespoons mirin, and 1 tablespoon soy sauce and bring to a boil. Add cornstarch mixture and cook, stirring, until thickened, about 30 seconds. Pour sauce over patties. Garnish with 1 thinly sliced scallion and serve.