Tomato and Miso Stewed Hambagu (味噌トマト煮込みハンバーグ)

Tomato and miso stewed Hambagu is a perfect meal! Simmering Hambagu in them creates a delicious dish that is so flavorful and juicy.

Tomato and miso is a perfect combination and Hambagu with them are just amazing dish.

What is Tomato and Miso Stewed Hambagu

As the name suggests, It is Hambagu stewed with tomato and miso. Tomato and Miso are perfect combination and stewed juicy Hambagu with them is just amazing!

Hambagu ( 和風ハンバーグ – Japanese Hamburger Steak )

Ingredients for Tomato and Miso Stewed Hambagu

• ground beef & ground pork mix
• large onion
• panko
• whole milk
• egg
• salt
• black pepper
• nutmeg

Sauce

• diced tomato can
• water
• mirin
• Miso
• soy sauce
• shimeji mushrooms

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Tomato and Miso Simmered Hambagu

Yuka

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 hambagu

Calories 590 kcal

Ingredients

  

1x2x3x

Hambagu

• ▢ 340 g ground beef & ground pork mix The good beef/pork ratio for Hambagu is 2:1 (beef 227g / pork 113g). 100% beef is ok but it will be a bit greasy and less juicy than combined meat.
• ▢ 1/2 teaspoon salt
• ▢ 1/2 large onion 1/2 is about about 115-135 g (Change depending on how many Serving you set)
• ▢ 5 Tablespoon panko
• ▢ 3 ½ Tablespoon whole milk
• ▢ 1 large egg(s)
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1/4 teaspoon nutmeg

Sauce

• ▢ 300 g diced tomato can
• ▢ 100 g water
• ▢ 1 Tablespoon mirin
• ▢ 2 Tablespoon Miso
• ▢ 1 ½ Tablespoon soy sauce
• ▢ 80 g shimeji mushrooms

Instructions

 

To cook rice

• Hambagu is always good with rice so please cook rice first if you want! How to make rice is HERE.

Hambagu

• Cut onion into small pieces.
• Move the onion to a microwave safe bowl. Microwave for 1 minute with a cling wrap. Cool it down.*1
• While the onion is cooling, add ground beef, pork and salt in a bowl and . Mix until the meat is well mixed and gets sticky.
• After the onion is cool, put the onion, panko, milk, egg, nutmeg and black pepper in the bowl and mix with the meat until everything is combined. You can use a silicone spatula/spoon to mix.
• Divide the mixture into quarters or into 4.
• Toss it from one hand to the other. I do this 8-10 times in order to get rid of the air inside the meat. The ensures the Hambagu won't crack while cooking.
• Shape the Patties 0.8 inch (2cm) thick and make a dent in the middle of the patties.

Sauce

• Wash and cut shimeji mushrooms bottom.
• Open diced tomato can.
• In a small bowl, add the diced tomato can, water, miso, mirin, and soy sauce. Mix everything.

To cook the the stewed Hambagu

• Heat 1 tbsp oil in a frying pan over medium-high heat and place the meat patties in the pan. Cook until one side gets brown (about 4-5 minutes).
• Turn the patties over and cook other side till brown (about 4-5 minutes).
• Turn the heat to medium-low and add the sauce and shimeji mushrooms into the pan. Cook for 12 minutes with a lid.
• Take off the lid and cook another 3 minutes.

To serve

• Let's serve! On a plate put rice and add the tomato & miso Hambagu on the side.

  It is so good.

Notes

*1 Please cool it down onion completely. This is an important point to make a juicy hambagu.

Nutrition

Calories: 590kcal | Carbohydrates: 24.72g | Protein: 36.77g | Fat: 37.92g | Sodium: 1223.48mg | Fiber: 2.87g | Sugar: 9.48g

Author Yuka

Keyword miso, tomato

Course Main Course

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