-
1
Make the glazed carrots: Slice the carrot into rounds, and simmer slowly in a small pan.
-
2
Reserve the cooking liquid.
-
3
Make the hamburgers: Chop the onion finely and saute in butter until well browned.
-
4
Grate the carrot in the meantime.
-
5
Put the onion, carrot, ground beef, eggs, and panko in a bowl and knead together.
-
6
Add salt and pepper halfway through, and keep kneading.
-
7
When the meat mixture comes together, form into patties.
-
8
Spread oil in a pan.
-
9
When it's hot, add the hamburger patties and brown one side over high heat.
-
10
When it has browned, turn over and brown the other side.
-
11
When both sides of the hamburgers are browned, add enough water to cover 1/4 of the thickness of the hamburgers.
-
12
Cover with a lid and steam-cook.
-
13
When the hamburgers have a bouncy texture on both sides, turn the heat off and take them out.
-
14
Make the hamburger sauce: Wash the burnt bits out of the pan.
-
15
Add the glazed carrot cooking liquid, tonkatsu (or Japanese Worcestershire-style) sauce and ketchup, and simmer until thickened.
-
16
Serve: Put the hamburgers on serving plates, add plenty of sauce, and put the glazed carrots on the side.
-
17
This is a variation using the hamburger mixture I made in advance.
-
18
It's a yakiniku sauce flavored soboro rice bowl.
