Japanese Wafu Hamburger Steak

Updated at: Thu, 17 Aug 2023 05:07:56 GMT

Step 1

1/2 lb Ground Pork fat>20% preferred

Step 2

1/2 lb Ground Beef fat>20% preferred

Step 3

1/2 tbsp Butter

Step 4

2 tbsp Chopped Onions

Step 5

1 Clove Garlic

Step 6

1/2 oz Unflavored Pork Rinds 1 tbsp if using Pork Panko

Step 7

1/2 tsp Salt

Step 8

1/8 tsp Black Pepper

Step 9

1 Egg

Step 10

1 1/2 tbsp Half & Half

Step 11

1/4 tsp Nutmeg

Step 12

6 tbsp Ponzu

Step 13

2 tbsp Japanese Sake

Step 14

2 tbsp Onions

Step 15

4 tsp Sweetener sugar alternative, sugar or preferred sweetener

Step 16

2 Cloves Garlic

Step 17

1/2 tsp Neutral Oil no taste

Step 18

1 inch Daikon Japanese Radish optional

Step 19

Gather all the ingredients.

Step 20

Use a vegetable peeler to peel off skin from optional Japanese radish (daikon), then grate with a grater and set aside.

Step 21

In a stove top pot or Teflon frying pan, add Japanese sake and bring to boil. Let it boil for 15 seconds, remove from heat and then set aside.

Step 22

In a food processor or blender, add in all the ingredients for the sauce, Ponzu, boiled sake, onion, sweetener, garlic cloves, neutral oil and pulse until evenly blended. Set aside.

Step 23

Dice onions. In a medium sized fry pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minutes.

Step 24

Grate remaining 1 garlic with a grinder or a garlic press. Put into a large mixing bowl.

Step 25

Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine. You can also use your hands to crush the pork rinds if you don’t have a food processor, but we strongly recommend using a food processor. Transfer the crushed pork rinds into the mixing bowl.

Step 26

In the mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 4). Combine with hands until mixed well.

Step 27

Take 1/4 of the mix and throw from one hand to another while gently cupping the mix with the palm and hand forming a ball. Place the ball onto a plate and press down on it with the palm of your hand to form a patty. The patty should be around 1 inch thick. Afterwards, take your thumb and gently press and make an indent in the middle of the hamburger patty. This ensures the hamburger will retain its shape during the cooking process (otherwise it will expand upwards). Repeat until all the mix is used up.

Step 28

In a large fry pan, spray cooking oil and bring up to temperature on medium heat (about 2 minutes). Carefully place patties with indented side upwards, cover and cook for 3-4 minutes or until browned. Flip to the other side and repeat.

Step 29

Once patties are cooked, pour over wafu sauce from step 3), cook for 5-10 seconds and transfer to a serving plate.

Step 30

Top the Japanese hamburger steaks with grated daikon from step 2) and pour excess sauce oven. Enjoy!

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