Delicious Western Food with Spring Ingredients “Hamburg Steak with four side dishes”

Delicious Western Food with Spring Ingredients “Hamburg Steak with four side dishes”

A juicy hamburg steak served up with four delicious side dishes, coated in luxurious red wine sauce.

PiNK 2019 Summer p.17

417 kcal per person
Cooking time: 30 minutes (excluding preparation time)

Ingredients for 6 people

Minced beef – 400g
Minced pork – 100g
Salt – 1/2 tsp
Pepper and nutmeg – A pinch of each
Brandy – 2 tbsp
Water – 2 tbsp
Eggs – 1/2 an egg

Milk – 100ml
Bread crumbs (dry) – 50g
Onion (chopped) – 1/2 an onion
Red wine – 150ml

Red wine – 100ml
Worcester sauce – 2 tbsp
Tomato ketchup – 1 and 1/3 tbsp
Soy sauce – 2 tsp
Pepper – A small amount

[Glazed carrots]
Carrots (cut to an oval shape) 18 pcs
Water – 2 tbsp
Butter – 10g
Sugar – 1/2 tbsp
Salt – A small amount

[Glazed snap peas]
Snap peas – 18 pcs
Water – 2 tbsp
Butter – 10g
Salt – 1/4 tsp

[Grilled bamboo shoots]
Bamboo shoots (boiled) – 150g
Salt and pepper – To taste
Salad oil – 1/2 tbsp

[Mashed potatoes]
Potatoes – 250g
Fresh cream – 50ml
Salt and pepper – To taste


  1. Put the solid ingredients of [A] into a bowl and mix well. Add brandy, water, and eggs, and knead further before adding [B] and onion. Divide into 6 equal patties, squeeze out any air, and shape into an oval shape.
  2. Line the frying pan with salad oil (in addition to the oil in the ingredients list) Set the temperature to 140°C. Arrange the patties from step 1. Fry until nicely browned. Remove any excess oil with kitchen paper towel. Turn over and fry until the other side is also nicely browned.  Pour  red wine, cover, and heat until cooked.
  3. Take out the hamburger from step 2, add the sauce ingredients, and simmer on a medium heat until mixture thickens.
  4. Add [C] to the carrots and  [D] to the snap peas, and wrap in aluminum foil. Coat the bamboo shoots with salt, pepper, and salad oil, and grill all together on the grill. Cook on both sides in a water-free grill on high heat for 5 to 10 minutes on each side. Remove when grilled.
  5. Peel and cut the potatoes to a suitable size, and boil in water in medium heat until soft. Leave a small amount of water once the potatoes have finished boiling, and mash into a nice and smooth consistency. Mix the fresh cream. Salt and pepper to taste, and heat in low heat to adjust the concentration.


▼ Use brandy to remove the natural smell of the meat and supplement the umami taste. Also, by letting the meat absorb water, the juiciness increases and produces a succulent grilled finish.
▼ Rest the kneaded meat for a while before grilling to prevent it from shrinking.
▼ Mashed potato becomes hard once cooled. Keep it hot to have the consistency of a thick sauce.

RECIPE BY_Tokyo Gas Cooking School