In Japan, the entire top floor of every department store is a collection of restaurants. There is a main restaurant called the family restaurant with many food selections, and there are also other restaurants specializing in sushi, tempura, ramen, Chinese, Korean, Italian, etc.
My Father was a movie buff and when he was available on weekends, he took his three girls to the movies. After movies, we went to the top floor of the department store, to the family restaurant for a late lunch. My two older sisters were adventurous and would order different dishes every time. However, I never betrayed my favorite dish, hanbāgu steak, which came with a choice of rice or spaghetti and some veggies on the side. To this day, when I go to Japan, without fail, I visit my favorite hanbāgu restaurant, Tsubame Grill, to make my visit official.
Japanese hanbāgu/Hamburg steaks are similar to what are known as Salisbury steaks in the USA. This German original was introduced to Japan by U.S. immigrants. Average Japanese home-cooks use the ingredients, beef, pork, or a blend of the two, mixed with sautéed diced onions, egg, soaked fresh breadcrumbs or panko (Japanese dried white breadcrumbs) in milk and seasonings. At Tsubame Grill, they use 7:3 ratio of beef and pork, briefly kneaded with other ingredients. After being briefly browned, each patty is wrapped in aluminum foil with house special sauce/demi-glacé, a piece or two of seasoned/caramelized fat and further cooked, in foil, over a grill.
In some higher end hotel restaurants, meats are not blended nor breadcrumbs added.
With this recipe, you are in for a high end version treat!
Hanbagu Steak • ハンバーグステーキ • Hamburg Steak
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 300gr / 10.5 oz large onion minced
• 570gr / 1¼ lb lean ground beef
• 2 large eggs
• 4 Tbsp unsalted butter, melted and cooled
• 2 tsp lemon juice
• ¾ tsp salt
• 1/8 tsp ground black pepper
• 1/8 tsp ground nutmeg
• 1~2 Tbsp parsley or herb of choice
• vegetable oil
• see  for serving & sauce options
◊ Using a 10-inch non-stick skillet, heat 2 Tbsp vegetable oil on medium-heat and caramelize the diced onion (16~18 minutes). Turn off the heat. Empty onion into a medium-large bowl and set aside. Leave the skillet as is, it will be used again.
◊ To the bowl with caramelized onion, add meat, eggs, butter, lemon juice, salt, pepper, nutmeg, and parsley. (For home-style, you may add ½ cup of panko, well-soaked in 3 Tbsp whole milk.) Knead briefly to mix. Make 6 tight oval or round patties. Make a dent in the center of the patties, for a smooth, even-frying finish.
◊ Using skillet that was set aside, on medium-heat, add 1 Tbsp vegetable oil. When oil is heated, add the patties. Fry each side until browned and cooked through (no red in the center). If you prefer thicker patties, after browning both sides of patties, wipe oil in the skillet with paper towel, add 1/3 cup water and place a lid. Steam until the water is completely evaporated.
 Hanbāgu may be served as preferred… most popular is with demi-glacé sauce; Japanese version served with puréed radish/daikon with ponzu sauce; sautéed mushrooms with soy-sauce based sauce; tonkatsu sauce (a thick Worcestershire sauce); or occasionally, in Japanese curries. Another quick sauce is… after removing patties, add to the fond in the skillet, 2 Tbsp butter, 4 Tbsp ketchup, 4 Tbsp Worcestershire sauce and simmer for 1 minute. (Also see below suggestions.)
~ どうぞめしあがれ • Douzo Meshiagare ~
 Additional serving suggestions as shown in the above photo:
A. 4 Tbsp of wine evaporated in 4 Tbsp melted butter.
B. Topped with over-easy, fried egg.
C. Topped with sliced chives.
D. Topped with marinara sauce.
E. Topped with natural cheese.
F. Topped with a slice of tomato, covered with diced onion and anchovy.
So, what’s cooking in your kitchen?