Hamburg Donburi

So this is Americanized Japanified American food, pretty much. It’s probably related very loosely to a Salisbury steak. Hamburg steak is a Japanese home-cooking staple, and I figured I might as well try it, particularly since I was only cooking for the roommate who’s particularly into Japanese food culture. She seemed to appreciate it! I wished the sauce was a bit thicker and perhaps more flavorful, but perhaps taking Ila’s suggestion and making an Aurora sauce out of it would have been the thing to do. I’m not sure if I’ll cook this one again, really — but maybe! I got a deal on hamburger this week, so expect more meatballs coming up soon.

Hamburg Donburi, adapted slightly from i nom things

Meatballs:
1 lb. ground beef
1 egg
1/3 c. panko
1 small onion, grated
1/2 tsp. salt
1/2 tsp. cracked pepper
1/2 tsp. nutmeg

Ketchup sauce:
1 c. beef stock
3 Tbsp. Worcestershire sauce
3 Tbsp. ketchup
2 sprigs thyme
1 bay leaf

Preheat the oven to 400F and line a baking sheet with parchment.

With your hands, mix the ground beef, egg, panko, onion, salt, pepper and nutmeg. You don’t want to mix too much; be gentle, and don’t squeeze it through your fingers to blend it, just kinda stir. Once it’s mixed, shape it into meatballs — I get 15-16 out of a pound, usually. (16 is easy to divide into, but 15 fit better on my baking sheet.) Cook for around 20 minutes, or until cooked through.

In a large saucepan, mix the stock, Worcestershire, ketchup, thyme and bay leaf. Bring to a boil and simmer for the duration of the meatball cookery.

When the meatballs are done, let them rest and firm for a few minutes, then take the sauce off the heat and plop them in it. Serve over rice.

Serves threeish.

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~ by iliadawry on 7 September 2012.

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