‘Nikomi Hamburg’ would probably be something like casserole hamburger steak in English. The taste is rich and full and is delicious served with plain white rice. Traditionally it is served with a fried egg on top, with the yolk breaking and running over the dish to give it additional depth and flavour.
400g pork mince
300g beef mince
1 fatty slice of bacon (optional)
100g Pan Ko (bread crumbs)
Salt & Pepper
1 cup red wine
1 cup ketchup
1.5 cups water
3 tbs tonkatsu sauce
3 tbs soy sauce
Stir the diced onion and fatty bacon with butter in a frying pan. Here we are trying to get as much oil as possible from the bacon to enhance the flavour of the dish.
Add milk to 1/2 cup of panko (bread crumbs). If you like a soft hamburger, add 80cc of milk. If you like the hamburger firmer, use 60cc.
Add the beef and pork mince with the fried onions, bacon and panko and one egg, then season generously with salt and pepper. Mix well until sticky. Then compress the meat well by passing from one hand to the other rapidly. You are trying to expel as much of the air as possible from within the hamburger to prevent it from exploding. Then press the middle to create an indentation. Here you can also see I have made meat balls for another dish using the same recipe.
Heat the frying pan to a med/high heat and add olive oil or butter. Fry the hamburgers until they are slightly coloured as above. Then remove the hamburgers, keeping the left-over oil/juices in the pan.
Add 1 cup of red wine to the oil/juices. Fry off the alcohol. Then add the other ingredients (ketchup, tonkatsu sauce, soy sauce, water).
Dice the potato and leave in water for 5 minutes, then drain. Then dice a carrot and cook in a microwave for 3 mins (500w). Then add the vegetables to the sauce and boil for at least 30 minutes.
Before serving, prepare a fried egg. Then cover the hamburger with grated cheese and microwave to melt. Pour the sauce over the hamburger and serve with the fried egg on top, together with white rice.