We made this tonight and it was absolutely perfect in every way. One thing I might mention is the type of beef I used. I used 85/15 beef because I feel beef needs a little fat and this is a great ratio. It certainly didn’t taste too fatty at all. 😋
I made this recipe and shared it with some of my coworkers and friends and the all LOVED IT! The only thing I did differently was do ground beef and ground pork. Totally recommend this recipe to anyone!!
Glad to hear it! In Japan ground beef is very expensive so most people here use a mixture of ground beef with ground pork. It ends up being less beefy this way, but you do get more umami so I make it both ways depending on my mood.
Made it this evening and it was oishī. I only added a litte bit of chilliflakes to make it more spicy. Served it with your 焼き飯 recipe. Great recipe Marc,
It's unprocessed cane sugar (a.k.a. evaporated cane juice, raw sugar, etc). Regular granulated will work fine, but I generally like using minimally processed sugar because it tastes better. "light brown sugar" as sold in the US is granulated sugar that has had some molasses added back into it.
Tried this recipe and it was delicious but the sauce got rly sticky and kinda hard after a while. Dunno if i did something or if u have a tip to keep the sauce more liquid D:
The sauce is thickened by the sugar caramelizing. Like caramel it will get harder as the sauce cools. That's why it's important to serve this right away. If you don't get it out of the pan while it's still hot, you can add just a bit of water and heat it again to thin the sauce out.
@@NoRecipes ty for the tip. i did take make it for myself and by the time i took my 2. serving the sauce was kinda eww bc of the sticky/hardness. Also didnt except the meal to be cooked so fast
@@TaiketsuG Hmmm if the sauce was still hot there are two possibilities. The first is that you reduced the sauce a little too long, but this would have made it taste burnt so assuming it didn't taste burnt, the other possibility is that there was too much potato starch on the outside of your patties. You really don't need much and the patties should not be visibly white after you dust the excess off. Having too much starch on the outside will cause the sauce to thicken excessively.
@@NoRecipes During the cooking everything was fine so there was no problem^^ The sauce just did sit around 15min until i took my 2. serving so yeah it got sticky and hard around that time. The first serving was rly good with the sauce so its was only an issue after it became cold.
HI GSMBach, the flavor is quite different (shaoxing is closer to mirin in flavor), but it does provide the amino acids from the rice and won't interfere with the taste of the other ingredients, so if that's all you have it will work in a pinch.
Wow!!! Japanese people really know how to make everyday food tasty and great looking!
😆 Thanks Ray! Hamburg Steak isn't the most attractive thing in the world, but a shiny glaze does wonders.
Daisuki your cooking style 😋😋😋 d’best👏👏👏 🇵🇭🇯🇵🇺🇸🙏domo ne😅(20yrs in 🇯🇵 ❤️nihon no tabemono)
Thanks Arturo! I'm a big fan of Filipino cuisine!
I really adore your bubbly soul!! I binged watched it the first time I came across your channel a few months ago!!
Thank you! It's easy to be bubbly when you enjoy what you do 😉 I hope you're having a good week!
This was SOOO GOOD!!! You rock, Mark!
Glad to hear you enjoyed it John! Thanks for letting me know!
Family loved it. Thank you for the wonderful recipe.
Glad to hear it Alice, thanks for taking the time to let me know! Happy New Year!
We made this tonight and it was absolutely perfect in every way. One thing I might mention is the type of beef I used. I used 85/15 beef because I feel beef needs a little fat and this is a great ratio. It certainly didn’t taste too fatty at all. 😋
Hi Amanda, I'm so glad to hear you enjoyed it! Great call on using 85/15 beef👍🏽 Have a great weekend!
Awesome recipie. This will be the second japanese dish I will learn after tonkatsu
Thanks elox! I hope you enjoy it!
I made this recipe and shared it with some of my coworkers and friends and the all LOVED IT! The only thing I did differently was do ground beef and ground pork. Totally recommend this recipe to anyone!!
Glad to hear it! In Japan ground beef is very expensive so most people here use a mixture of ground beef with ground pork. It ends up being less beefy this way, but you do get more umami so I make it both ways depending on my mood.
Made it this evening and it was oishī.
I only added a litte bit of chilliflakes to make it more spicy.
Served it with your 焼き飯 recipe.
Great recipe Marc,
I'm glad to hear you enjoyed it, and good call on adding some chili flakes!
Looks yummy
Thanks Michelle!
Definitely looks very yummy!!!
@@NoRecipes your very welcome. Can't wait to try this recipe. Love watching your videos!!
Looks so yummy~~~Thumbs up~
Thank you!
Thanks for the recipe 🙏
You're welcome!
Yum one of my favorites
It's one of my mine too! This one goes really well over rice.
@@NoRecipes Oh yes I’ve eaten this many times
my dinner like that with fried egg in joyfull yummy
Oooo fried eggs make everything better!
yes hambuger steak with fried egg and brocolli with potato my dinner exactly your recipe i'm not hungry now because already eat like your recipe 😊
Are you using light brown sugar, it doesn’t appear white in the video. Thanks Marc!!!!!
It's unprocessed cane sugar (a.k.a. evaporated cane juice, raw sugar, etc). Regular granulated will work fine, but I generally like using minimally processed sugar because it tastes better. "light brown sugar" as sold in the US is granulated sugar that has had some molasses added back into it.
@@NoRecipes that’s very helpful information. I’ll look for it on my next grocery trip. Thank you very much!!!
Tried this recipe and it was delicious but the sauce got rly sticky and kinda hard after a while. Dunno if i did something or if u have a tip to keep the sauce more liquid D:
The sauce is thickened by the sugar caramelizing. Like caramel it will get harder as the sauce cools. That's why it's important to serve this right away. If you don't get it out of the pan while it's still hot, you can add just a bit of water and heat it again to thin the sauce out.
@@NoRecipes ty for the tip. i did take make it for myself and by the time i took my 2. serving the sauce was kinda eww bc of the sticky/hardness. Also didnt except the meal to be cooked so fast
@@TaiketsuG Hmmm if the sauce was still hot there are two possibilities. The first is that you reduced the sauce a little too long, but this would have made it taste burnt so assuming it didn't taste burnt, the other possibility is that there was too much potato starch on the outside of your patties. You really don't need much and the patties should not be visibly white after you dust the excess off. Having too much starch on the outside will cause the sauce to thicken excessively.
@@NoRecipes During the cooking everything was fine so there was no problem^^ The sauce just did sit around 15min until i took my 2. serving so yeah it got sticky and hard around that time.
The first serving was rly good with the sauce so its was only an issue after it became cold.
Hi Mark, is shaoxing a good substitute for sake?
HI GSMBach, the flavor is quite different (shaoxing is closer to mirin in flavor), but it does provide the amino acids from the rice and won't interfere with the taste of the other ingredients, so if that's all you have it will work in a pinch.
@@NoRecipes Thanks!