Tag Archives: sesame seeds

Easy Japanese Dishes Pt. 3 – Japanese Hamburger Steak (Hambagu)

The last post on the theme of easy Japanese dishes features a Japanese version of the classic Western hamburger, hambagu, or hamburger steak patty. I’m including a couple of miso soups, a vegetable side dish and some pudding (or purin, in Japanese) to finish things off.

The recipe for the hamburger comes from TabiEats and the result was meant to be used in a bento box. Instead, I used it as a topping for leftover Japanese mixed rice.

Hamburger Steak Mixed Rice Bowl

Hamburger Steak Patty – for 2 patties

100 gm /~1/4 pound ground beef or chicken
30-40 gm enoki mushroom base, shredded
1/8th finely diced onion (or 1 tsp fried onions)
1/4 tsp salt
few grinds of pepper

Ground beef and shredded enoki mushroom base

Mix all the hamburger patty ingredients together well. Shape into patty to get out the air. Divide into 2 and reshape into hamburger steak patty. Make a small depression in the center as the middle puffs up during frying. Pan fry over medium heat in 1 tsp vegetable oil for a few minutes on the first side and then turn and finish.

Since the burger on its own seemed a bit dry, I borrowed a recipe for a wine reduction hamburger steak sauce from Nami’s Just One Cookbook. Halve the ingredient amounts for the sauce, from the recipe below, if you’re only making two patties.

Hamburger Steak (Hambagu) – for 4 hamburger steak patties

1-2 tsp vegetable oil
4 hamburger patties, about 90 gm each
~1 tbsp red wine
1 tbsp unsalted butter

Sauce for the hamburger steak

3 tbsp red wine
3 tbsp water
3 tbsp ketchup
3 tbsp tonkatsu sauce (or Worcestershire sauce)

Heat a cast iron or non-stick frying pan over medium heat. Add the hamburger patties and fry 3-4 minutes on the first side. Flip, and add a couple of teaspoons of red wine into the pan.

After you flip, pour 2-3 tsp red wine into the saucepan and then lower the heat to medium-low. Cover the pan and cook for 5 minute, or until the inside of the patty is no longer pink. Take the lid off and increase the heat to medium-high to let the red wine cook off. When the pan is almost dry, remove the patties to a serving plate and reserve.

Combine the liquid sauce ingredients in a bowl. In the same pan in which you fried the hamburger patties, add the butter the and sauce ingredients and mix well. Lower the heat to medium low and let the sauce simmer for a few minutes to cook off the alcohol. With a slotted spoon, remove any meat bits or scum from the sauce so it’s nice and smooth.

When the sauce has thickened to your liking, pour it over the hamburger steaks.

Serve with vegetable sides and rice.

Shira-ae is a tofu ‘dressing’ made of ground sesame seeds/tahini, miso and tofu and added to shredded vegetables.

I used it to dress some blanched broccoli florettes and served it with one of the hamburger patties and a bowl of miso soup.

Two kinds of white miso soup … egg drop/egg flower and tofu or a clear soup.

To finish up … dessert. Cause you ALWAYS need to finish up with something sweet. (Ok, I like cheese and fruit and nuts too but they weren’t in my budget nor did I know any savoury Japanese afters.)

Dessert was pudding, or purin, in Japanese. Both these desserts were made with the same vanilla bean custard mixture. For the flan/creme caramel, I made a hard caramel and poured it into the bottom of the large ramekins. The smaller ramekins were turned into creme brulee and bruleed under the broiler.

Vanilla Bean Flan/Creme Caramel and Creme Brulee


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No Churn Ice Cream Duo – Cherry Garcia Cheesecake and Black Sesame Seed

I brought home over a kilogram of beautiful sweet ripe cherries and after eating some out of hand, I wondered what I could make with the rest that didn’t involve some sort of baked goods using flour.

Ice cream seemed a perfect solution. I wanted to use as much cherry puree as possible to make the flavour stand out but was afraid that would thin out the ice cream base too much. Since I had a couple of ounces of cream cheese in the fridge, I though the addition would thicken the base, sort of a cheesecake version. And, at the last minute, I added the dark chocolate chunks for a Cherry Garcia cheesecake ice cream.

Cherry Garcia Cheesecake No Churn Ice Cream – recipe makes ~ 4 cups of ice cream

3/4 cup whipping cream
1/2 cup sweetened condensed milk
1 tbsp alcohol**
1 tbsp flavouring**
50 gm dark chocolate, cut into rough chunks, or mini chocolate chips
250 gm cherries, pitted (if sour, add 2 tbsp sugar)
57 gm (2 oz) cream cheese, softened to room temperature

** If using an extract with an alcohol base, like vanilla extract or limoncello, as I have in the past, one tbsp of the extract is all you need. In this case, I used 1 tbsp of Kirsch, a cherry flavour liquer.

In a medium sized bowl, combine the sweetened condensed milk, flavourings and add ins. (NOTE: For the first attempt, I added the cream cheese, sugar and Kirsch to the bowl of a food processor and processed them together until the cream cheese was smooth. Then I added the sweetened condensed milk and the pitted cherries and pulsed them together briefly, scraped down the sides and pulsed the contents again. You want to leave some chunks. Turn out into a medium sized bowl. If you’ve pureed your cherries too much, pit and roughly chop 5-6 cherries and add them to the bowl.) Add the chunks of chocolate to your bowl of cherries.

In a medium sized bowl, whip the whipping cream until stiff peaks form.

Add about 1/4 of the whipped cream to the bowl of cherry flavoured sweetened condensed milk to lighten it up and then fold this mixture into the rest of the whipping cream, trying to deflate the whipped cream as little as possible.

Transfer the ice cream gently into a lidded 4 cup freezer safe/Tupperware container. Freeze for AT LEAST 6 hrs or overnight before serving. For maximum creamy texture, let the ice cream sit at room temperature for about 10-15 min before scooping.

And so that the rest of the can of sweetened condensed milk wouldn’t end up in the freezer, I wanted to make a second flavour. In contrast with the sweet fruitiness of the cherry ice cream, I decided on a simple black sesame seed ice cream. The flavour is subtle and the slight bitterness of the toasted and ground sesame seeds tones down the sweetness of the basic no churn recipe.

Black Sesame Seed No Churn Ice Cream Recipe – 3/4 cups whipping cream, 1/2 cup sweetened condensed milk, 1 1/2-2 tbsp toasted ground black sesame seeds, 1 tbsp vanilla extract, pinch of salt. Makes a bit over 2 cups of ice cream.