Japanese hamburger steak with soy and mushroom sauce

Hamburger steak or Salisbury steak is one of a popular menus in Japan. It is called "Hambagu". Same as curry and omelette (Omu-rice), Hanbagu was introduced after Great Wars and populated thorough the country's Americanisation. 

At home or outside, hanbagu is often served with rice and miso soup

Ingredients

<Hanbagu>

Minced meat (beef and pork)  400g 

Large round onion  1/2

Breadcrumb  1 cup
Milk 1/2 cup

Egg 1

Chicken stock 1/2 cube

Paprika or nutmeg  1/2 teaspoon

Salt and pepper
Vegetable oil

<Mushroom sauce>

Mushrooms (I used shimeji this time)  1 handful

Water 200cc

Soy sauce 1 tablespoon

Sugar 1 teaspoon

Salt 1 pinch

Directions

1. Put the breadcrumb and milk into a large bowl

2. Chop the onion as small as possible and fry in a large pan with 1/2 tablespoon of vegetable oil until getting translucent and gold. Allow it cool down

3. Add the onion, minced meat, egg, chicken stock, salt and pepper into the breadcrumb. Knead them well to mix all the contents with a hand

4. Divide the meat mix into 6-8 portions or as large as you wish. Grease both hands and throw a piece from one hand to the other and repeat it several times to remove the air inside. Then make a flat oval shape

I stored some pieces to freeze

5.  Heat up a large frying pan at high temperature and spread 1 tablespoon of vegetable oil and fry hanbagu pieces for 3-4 mins

6. Turn over to the other side and fry them for 3-4 mins and then turn the heat at low temperature. Cook them for about 2-3 mins until translucent juice came out from the middle of the piece

7. Put all the ingredients of mushroom sauce (except cornflour) into a small pan and cook them till the mushroom become tender (about for 4-5 mins)

8. Dissolve cornflour with 3 tablespoons of water and add it into the pan to make the sauce thick

9. Serve hanbagu topped with the sauce and thin sliced spring onion with veggies (tomatoes, lettuce).