Nikomi Hambagu (Stewed Salisbury steak)

煮込みハンバーグ（Nikomi hambagu）

🍽️What kind of dish is Nikomi Hambagu (Stewed Salisbury steak)??

“Hamburger steak,” known in Japan as Hambagu, is a classic dish enjoyed by people of all ages and genders in Japanese households.

Characteristics and Comparison Hambagu is typically made by mixing ground beef and pork (usually in a 70:30 ratio) with finely chopped onions. The mixture is formed into an oval patty and grilled to perfection.

While it is similar to the dish known overseas as Salisbury Steak, there are distinct differences. Salisbury Steak is primarily made with beef and a binder; compared to the Japanese version, it has a stronger “meaty” texture and a firmer consistency, similar to meatloaf.

Classic Sauces and Variations The most traditional way to serve Hambagu is with a sauce made from a blend of tomato ketchup and Worcestershire sauce. However, it is a highly versatile dish; toppings such as grated daikon radish with ponzu sauce (for a Japanese twist), or cheese and tomato sauce, are also popular choices.

💡The Foolproof “Nikomi Hambagu” Method

Cooking the perfect Japanese Hamburger Steak (Hambagu) can be surprisingly tricky. But this recipe will solve a common kitchen problem.

🛑 Overcoming Common Cooking Challenges
Mastering the heat is the biggest hurdle.

Undercooked vs. Dry: If the heat is too low, the center stays raw; if it’s too high for too long, the meat turns dry and tough.

The “Frying Pan Frustration”: Patties often stick to the pan or fall apart the moment you try to flip them.

✨ The Benefits of “Oven-baked” Cooking
Using the oven to sear and then simmering in sauce is a highly effective way to prevent mistakes:

No Flipping Required: Simply arrange the patties on a tray and pop them in the oven. No more struggling with a spatula or worrying about patties breaking mid-flip.

No More Sticking: By lining your baking sheet with parchment paper, you eliminate the stress of meat tearing or sticking to the bottom.

Cook Large Batches at Once: A standard oven tray fits 4 to 6 patties. This ends the hassle of cooking in multiple batches, so everyone can eat together.

Less Mess to Clean Up: Say goodbye to oil splatters all over your stove. The oven keeps everything contained, leaving your counters spotless.

💎 Why This Method Works (The Science of Deliciousness)
Precision Cooking: Grilling in the oven ensures even heat distribution, providing a consistent “sear” without the risk of the patty sticking or breaking.

Locking in Moisture: Finishing the patties in a simmering sauce ensures the center is cooked thoroughly while acting as a protective bath to prevent the meat from drying out.

Visual Perfection: As an added bonus, the simmering process naturally masks any minor irregularities in shape, giving you a professional-looking dish every time.

👨‍🍳 Tips for Making Good Nikomi Hambagu (Stewed Salisbury steak)

Even though it’s a simple dish, paying attention to a few key steps will significantly enhance the flavor and texture.

• Onion Preparation
  • Chop the onion as finely as possible.
  • Pre-frying the onions will increase their sweetness and help them hold their shape better when cooked. Be sure to let the fried onions cool completely before mixing them with the meat.
• Ingredient amounts
  • Use 60g to 80g of minced meat per hamburger.
  • Eggs help prevent the patties from losing their shape. As a guideline, use 1/2 an egg for every 250g to 300g of minced meat. Be careful not to add too much, as it can make the mixture too soft.
• Temperature control
  • The adhesive strength of the meat is temperature-dependent. Use ground meat straight from the refrigerator and work quickly to prevent the temperature from exceeding 15℃. Use ground meat straight from the refrigerator and knead quickly, ensuring the mixture temperature does not exceed .
• Kneading Process
  • First, knead the ground meat with salt only for about 1 minute. The salt causes the protein “myosin” in the meat to form a sticky, net-like structure. This not only binds the meat and other ingredients together, but also traps moisture during cooking, preventing the patty from cracking.
  • Add the remaining ingredients (onion, breadcrumbs, etc.) and knead for about 2 more minutes until the entire mixture becomes sufficiently sticky.
• Forming the Patties
  • When shaping the hambagu, be sure to remove any air from the inside. Roll the meatballs into balls as if playing catch, place them on the baking tray, and gently press down on the top. This will help prevent them from cracking during cooking.

🍞 Key Ingredients for Stability　

• Breadcrumbs: These absorb moisture from the onions, helping the hambagu remain fluffy and soft even after simmering. They also prevent the patty from shrinking during cooking.
• Nutmeg: The unique sweet aroma of nutmeg is effective in removing meat odors. While optional, it enhances the overall flavor.

🥫 Tip for the Perfect Sauce: Gastrique

Be sure to use the flavorful fat that renders out when grilling the hamburger patties as the base for your sauce.

While a simple combination of red wine, ketchup, and Worcestershire sauce works, adding a gastrique imparts the depth, richness, and complex sweetness typically associated with a sauce aged for days.

Gastrique is caramelized sugar deglazed with vinegar or other acidic liquid, used to add sweet and sour flavors to sauces.

💡Key points for making Gastrique sauce

Boil the sugar until it turns dark brown. Timing is important; even a slight delay can result in a bitter taste.

Be sure to turn off the heat before adding the vinegar and water. Be careful not to pour liquids onto the hot caramel, as they may splash violently.

📋 NUTRITION FACTS : Nikomi Hambagu (Stewed Salisbury steak)

Nutrition　Facts
Calories	1226 kcal
Protein	78.5 g
Fat	62.5 g
Carbs	79.7 g
Salt Equivalent	11.7 g

📋 INGREDIENTS : Nikomi Hambagu (Stewed Salisbury steak) (5SERVINGS)

Hambagu

Ingredient	Amount
Onions	100g
Breadcrumbs	40g
Milk	100g
Aibiki Mince (Ground Beef/Pork)	300g
Egg	50g
Salt	4g
Pepper	1g

Sauce

Ingredient	Amount
Shimeji mushrooms	60g
Mushrooms	30g
Garlic	8g
Butter	5g
Flour	6g
Water	100g
Red Wine	100g
Canned Tomatoes	200g
Consommé	5g
Ketchup	20g
Kagome worcestershire sauce	10g
Sugar	3g
Vinegar	10g
Water	25g

🔪How to make Nikomi Hambagu (Stewed Salisbury steak)

1. Prepare the Patties

• Preheat & Prep: Preheat your oven to 230°C (446°F). Finely chop the onion and soak the breadcrumbs in milk until softened.
• Initial Knead: Combine the Aibiki (ground beef/pork blend) and salt. Knead for 1 minute until the meat becomes tacky.
• Mix the Dough: Add the onion, softened breadcrumbs, egg, salt, and pepper. Knead thoroughly with your hands for about 2 minutes.Tip: If the dough feels too soft to handle, refrigerate it for 1 hour to firm up.
• Shape: Divide the dough into 5 equal portions. Roll them into smooth balls and place them on a baking tray. Gently press down on the tops to create a slight depression in the center.
• Bake: Place the tray on the middle rack and bake at 230°C for 25 minutes.

2. Prepare the Sauce (The Gastrique Base)

• Caramelize: Place sugar in a small saucepan over medium heat. Shake the pan occasionally until the sugar dissolves completely.
• Deglaze: Once the sugar is foamy and a deep caramel color, turn off the heat. Carefully add the vinegar and water.
• Thicken: Simmer the mixture until it reaches a thickened, syrupy consistency.

3. Simmer to Perfection

• Sauté: In a deep frying pan, heat the butter and sauté the shimeji mushrooms, regular mushrooms, and garlic.
• Roux: Turn off the heat and sprinkle flour evenly over the sautéed vegetables.
• Combine: Add the water, red wine, canned tomatoes, consommé, ketchup, and Worcestershire sauce. Stir in 1 tablespoon of your prepared Gastrique sauce.
• The Secret Ingredient: Carefully transfer the baked hamburger steaks into the pan. Add 1 tablespoon of the rendered oil from the baking tray for extra richness.
• Finish: Simmer over medium heat. Once the sauce just comes to a boil and reaches your desired consistency, it’s ready to serve.