ハンバーグ

ハンバーグ

Hello everyone, this is Shima Tassin. Today I’m going to make hamburger steaks. There are many different recipes for hamburger steaks, but this time I’ll be making the one I often make at home. First, let’s start by cutting the onions. I’m planning to make a little extra meat today , about 1.2kg. That’s a lot more than a normal serving for four people, but I always make extra hamburger steaks so I can freeze them and use them when I’m in a pinch . So, I have about 1.25g. As for the amount of onions, I only had small onions today, so I’ll use two. The amount of onion and binder will affect the texture of the hamburger steak, so it’s best to decide based on your preference. You can make hamburger steaks without any binder at all, but since my kids are still young, I want them to be a little softer. So, for about 1.2kg of meat, one or two onions will be fine . Adding more onions will add more solid material, making the steaks more chewy. This makes it easier to crumble. After this, you’ll knead the mixture, but the amount of egg you use should be adjusted. Eggs swell when cooked, so they’ll have a fluffy texture. The more eggs you use, the fluffier and softer they’ll be. I guess it’s fluffy. The more breadcrumbs and milk you use , the softer they’ll be. So, I think the best thing to do is to keep that in mind, adjust the amount to your liking, and make the hamburger steak as you go. I’m using two small onions today, and you could chop them finely and fry them in a frying pan, but that would take longer, require more dishes, and make them greasy, so I’ll microwave them instead. Wrap the onions in plastic wrap. You can use a container, or you can just wrap them in plastic wrap. They’ll release a fair amount of moisture as they cook, so if you’re worried about them leaking, it might be better to put them in a container. If it’s just one medium-sized onion, it’ll cook in about two minutes, but I have two small ones today, so I’ll cook it for three minutes… I’ll cook it for three minutes at 600W. If it feels a little hard when you touch it, add more time. It should have a firm, soft texture, not too crunchy . It ‘s hot, so I’ll touch it carefully and it looks like it will take a little longer, so I’ll cook it for another minute. This will vary slightly depending on the container you put it in, how thickly you wrap it, and the size of the onion itself, so I’ll turn it once after three minutes, touch it, and decide. It seems just right now, so I ‘ll put it on a plate… it’s too hot to hold with your hands, so I’ll put it on a plate. I think it would be fine to put it on a plate anyway, but if you’re in a hurry, you can use ice packs to cool it down faster. Also, if your freezer is full, it can be dangerous to put something a little hot in it , so if you have a freezer with space, you can put it in there to cool it down faster. In winter, while you’re doing this, it’s a good idea to use this time to prepare other things like vegetables for garnishes or miso soup. In summer, these items tend to take a long time to cool, so try to cool them as quickly as possible . This will allow you to continue working smoothly . Try to think of ways to do this. It’s not a good idea to put something too hot in the freezer , so make sure you store it somewhere with ample space, or use ice packs like these to cool it down before putting it in. Now that everything’s cooled properly, let’s make the meat filling. First, we’ll be kneading the dough in the largest bowl, so we’ll combine the breadcrumbs, eggs, and milk and let it soak. If you’re using bread, tear up the bread and soak it in the same way . I usually just do the measurements randomly, but today I’ll measure them out just to be sure. The softness and “how much breadcrumbs to add” depend on your mood at the time and the type of people you’re serving it to . For example, if you have guests with small children, you might want to make it a little softer. Or, if you’re just in the mood for something a little meatier rather than soft , you can just reduce the amount. Rather than relying on a specific recipe, I think it’s best to just make it yourself and see how it tastes . I used 70g. Equal parts milk, 70g, and three eggs. Before mixing, make sure you don’t have to wash your hands immediately after opening the package. Bread tends to be particularly hard to crumble or soak, so it’s best to tear it into small pieces and mix thoroughly. Breadcrumbs tend to soak up fairly quickly, so it looks like this. When the breadcrumbs are a little softer, like this, add the meat immediately. Then, season with salt and pepper. The amount is roughly 1% of the meat, so today I’ll aim for 12-13g. However, the taste can change quite a bit depending on the type of salt, so if you add a fair amount of salt you can really taste the umami of the meat, so although the sauce is thick, you can use less sauce if you can bring out the umami of the meat, so I think it’s good to have just enough salt to bring out the umami of the meat. Pepper is to taste. Then add the chilled onions. Now let’s start kneading. First, mix so that the binder and onions are mixed evenly throughout. I think the bowl is a little too small, but like this, mix lightly so the temperature of the meat doesn’t rise too much , and then mix it all together. Then, next we’ll knead it, but this time more thoroughly… I’m standing on my tiptoes right now, Next, I use my body weight to knead the mixture, imagining I’m kneading it thoroughly. The bowl is a little too small, so it ‘s close to spilling over, but I’m managing to keep it that way. I pull the meat from the edge of the bowl toward the center and press it down with my body weight, working quickly to avoid touching the meat too much. It’s actually quite a bit of force, using my body weight. As I turn the bowl, I press down on the parts that start to squish around the edges, and it starts to feel more cohesive, like the fibers are pulling at strings . The most important thing to keep in mind when kneading this meat mixture is the temperature. People with hot hands tend to be more sensitive to cold , and I’m not particularly sensitive to cold. Also , when the room temperature is hot—especially in the summer, when we don’t have an air conditioner , it gets really hot—I think it’s better to add ice. In winter, when kneading hamburger steaks, it’s actually best for the meat to be cold enough to hurt your hands, so the eggs should be cold too, and both the eggs and milk should be cold. It’s best to knead the meat right after taking it out of the refrigerator . Also, rather than touching it all the time like you’re going to bed, I think it’s best to knead it quickly, avoiding contact with the meat as much as possible , just for a moment. The reason why heat isn’t good is that with minced meat, the fat and lean parts are stuck together. When the oil melts from the heat of your hands or the temperature of the oven , it may seem like it’s been mixed together, but when you cook it, the oil will ooze out all at once. So, if you do that, the oil will keep coming out as you cook it, resulting in a very airy texture, so be careful. If you knead it well while it’s still cold , the meat… I just said “like strings” and the meat fibers will bind together and keep the juices… the juices and oils in, so it’s important to knead it well and also to knead it without adding too much heat. The ratio of lean to fat in minced meat really varies depending on the supermarket or butcher, so you might find that it’s surprisingly oily, or that the oil comes out even though you kneaded it while it’s still cold while you ‘re cooking it. That’s true , but be careful about what you’re doing . I want people to say things like that, so I’ll shape it a little smaller to suit children’s sizes. For now, I’ll make it about this size, and if you’re right-handed, slam it down with your right hand and bring it up with your left hand, and repeat this. This will make the surface quite smooth, and if there are cuts on the surface like this, the meat will split open and the juices will come out as it cooks, so I want the surface to be as smooth as possible. Place it in the frying pan while it’s still round and a little fluffy, and press it down lightly. Repeat this process. If you put water on your hands , it will easily become smooth, but it can also become quite watery, so I think it’s fine to leave it as it is. If you’re a little worried about doing this while cooking , shape it once and then Now, start cooking it all at once over high heat. I’m going to move it to the smaller frying pan, so I’ll turn it on low heat here. Once I’ve put everything in, I’ll turn it up to high heat. The temperature has risen quite a bit and it’s starting to smoke a little, so I’ll lower the heat just a little. I want the heat to be as high as possible, but if it’s too hot and smoking, it’s too high, so I’ve lowered the heat to a medium-high. I’m also going to lower the heat a little on this smaller one . I’ll turn it over occasionally so that it cooks evenly all over. Right now, I’m cooking the surface of the hamburger steak, and I’m going to flip both of them over to check that they’re browned. At this point, the smell will change. You’ll start to get a nice savory smell of grilled meat, and then it’s time to just cook it a little more. I know it’s hard to tell right now , but the meat juices will start to brown a little, and then I’ll smell it and check the color and then touch it for the first time. I’ll check how browned it is because the heat is stronger in the middle so I think it’s best to look at the edges if possible, and it looks like this now. I want it to brown a little, so I ‘ll press it down again and check this side too. It looks good now, so I’ll flip it over. I think it’s good when there’s a little brown mixed with a darker brown color. The other side will brown quickly because the frying pan is pretty hot and the meat is a little warm too. Any meat juices that have stuck to it will brown on the other side too, so it will brown quite quickly, so be careful when adding it. This side looks ready. So put the lid on and cook over low heat until you hear a small crackling sound . Neither side is browned yet, so I think it’s okay to leave it for a little longer . It’s starting to brown , so I think it’s fine to leave it like this . It depends on the size of the meat, but I want to cook it for at least 5 minutes. Right now, it’s steaming, but you can add water at this point. About 50cc of water. If you want to make it like a stewed hamburger, you can add a little more, about 100cc of water, or you can add red wine. If you add water, put the lid on and cook, it will become very tender. There will be a lot of steam, so the steam will soften the crispy browned parts of the hamburger , and it will end up soft and fluffy overall. Cook the surface well like now, but put the lid on without adding water. When steaming, the crispy surface is cooked to a fairly hard texture , so the inside is juicy and the surface is a little chewy . It really depends on the situation, but I used to steam a lot when my kids were little and I often added water, but now that they’re able to eat quite well, I steam them without adding water. I think it’s up to your preference, but if you add a lot of water , the meat juices will mix with the water, and when you make a sauce using that as a base and add sauce or ketchup, it will end up with a sense of unity, whereas if you don’t add water, the meat and sauce will be quite separate … that’s the image I have. Right now, I ‘ve had it on maximum low heat for a while, but the sound is a little too quiet , so I think it feels like bubbles are bubbling all over, but the frying pan is large and the heat doesn’t spread evenly, so when I set it to maximum low heat, the bubbling still comes out, but the sound is quiet and the bubbles are still weak . I think it’s a little too low for me, so I ‘d like to raise the temperature a little. In this way, the heat level needs to be adjusted greatly depending on the size and type of frying pan , so it’s not okay just because I set it to low heat, but I want to make sure to keep an eye on the situation and make adjustments. The reason for this is that the heat doesn’t penetrate at all, resulting in undercooked meat. Another possible reason for undercooked meat is that the heat is too low when browning the meat initially. If the pan and meat don’t heat up completely, the heat will be reduced to low and the meat will be undercooked . So, when browning the meat properly, you should use a high heat, but not too high , so that it doesn’t smoke. This will help bring out the concentrated flavor of the meat , which you can really taste. It also creates a solid wall that keeps the juices from escaping, so the heat … Even if you use the heat that rises so quickly, the food will cook smoothly even on low heat , so I think heat control is a key factor. If the color is too light, the walls will be too thin and the juices will… Since the juices are already trapped, they will overflow from the thin walls, so I think it’s better to brown it darkly and thoroughly for a more delicious finish. I started cooking for about 7 minutes, and now it’s been about 7 to 8 minutes, so I’d like to open it. For now, I’ve set the heat to low for a moment. It ‘s cooked, but I think it ‘s best to just touch it a little to see how it’s done. If you don’t mind heat, or if you like it hot , or if you can handle it, give it a try. The elasticity will change depending on how the meat is cooked, the amount of egg, and other factors, so even if you’re not sure, it ‘s better to touch it to see how it feels. So, since it looks fine now, I’ll try inserting it. For those who can touch it, I’d like to check it with the juices, but even if I do insert it like this , it’s better to touch it as much as possible . Hamburg steaks are often made, aren’t they? So, by repeating this process, you will gradually get the hang of it, and eventually you can insert it and check the juices. You can also check the temperature by choosing the largest-looking toothpick and insert it into the thickest part (the thickest part) about halfway through. To check the temperature, first insert the tip of the toothpick for about 5 seconds, then place the tip of the toothpick against your lip. If it feels warm and cool just below your lip, it’s not cooked. It ‘s not so hot that it will burn you, but it should feel hot. It should be more hot than warm . Everyone’s sense of temperature will be different, so it’s worth trying, and then press firmly from the point where you inserted it to the end of the point where you inserted it earlier . If the juices come out clear, it’s ready. If the juices are pink, it needs to be a little hotter. Right now, I think there’s a little white, fluffy liquid coming out of this one hamburger, but this is because the juices leaked out while it was cooking, so it’s because it wasn’t cooked properly or the surface wasn’t smooth , and there was a gap somewhere where the juices could leak out, so it’s better to avoid these as much as possible so that the sauce will come out clearer and the juices don’t escape, resulting in a juicy and delicious finish. So, this one and the smaller one both came out like this, but even though I thought I’d browned it properly , it was bumpy somewhere and there was a hole somewhere , or rather a gap, and that’s where the juices came out. I like to brown it to a fairly good degree, but this one is cooked to the point where it’s bitter…it’s not burnt, so I think browning it properly will give it a more umami flavor when eaten with sauce . I browned this one a little more gently than the other one and cooked it for this length. If you want the meat to have a rich flavor, a slightly crunchy texture, or a truly grilled aroma when combined with the sauce, it’s better to coat it well. If you want it to be tender , I think it’s best to at least brown it to this degree . Otherwise, it won’t be cooked enough to fully appreciate the umami of the meat, and the juices will tend to come out like this , so brown it to your liking. Now, let’s make the sauce . There’s quite a bit of oil in this frying pan . I’ve added just enough oil to use as is, but the amount really depends on the type of meat, how it’s kneaded, the temperature of the meat, and how you cooked it. If a lot of oil has come out, you need to soak it up, otherwise the sauce will become oily, so you should soak up the oil now… If a lot of oil has come out, please do so. However, since oil is part of the umami, it would be a waste to soak it all up, so I think this one is fine, but I’ll tilt it a little to soak up the accumulated oil . These meat juices tend to come out and harden into a white mass, like in places like this where the meat isn’t browned, or on the sides. If you can remove them, it’s better to remove them so the sauce turns out clearer. If you don’t mind, leave them as they are. Today, I’m going to make a sauce using ketchup and okonomiyaki sauce, or even medium-thick sauce or tonkatsu sauce, and ketchup . The ratio is 2:1 or 3:1, depending on your preference . For small children, a stronger ketchup may be better for a sweeter taste, so please adjust to your taste. I won’t be able to eat all of this today, so I’m thinking of freezing it for later. In that case, it’s a good idea to make a little extra sauce so it doesn’t disappoint when you thaw it and eat it . If you run out of ketchup or sauce like today, you can add a little more by adding a little water and mixing it into the sauce. The flavor is a bit strong, with just ketchup and sauce, but the meat is well-seasoned, so if you find it too strong, add water to adjust. Finally, turn the heat up to high and bring to a boil , stirring thoroughly to coat the meat in the sauce. Finally, turn the heat up to a boil, and by bringing the sauce to a simmer, the oil and umami from the meat , the umami that’s stuck to the frying pan , and the meat juices all blend together, creating a cohesive texture. By “simmer,” I don’t mean letting it simmer for minutes, but rather 15 or 20 seconds, letting it simmer for a simmering time . It tastes even better. Now, let’s serve it. At home, I serve two like this, and today I served both with potato puree, glacéd carrots, and boiled vegetables. I boiled okra, broccoli , green beans, and depending on the season, baby corn, as well as various other beans and other vegetables that taste good when boiled, without adding salt. It’s served on the table with the accompanying vegetables and people share it, but these side dishes don’t have any salt in them. Hamburg steaks are made with plenty of salt on the meat and the sauce is quite thick, so we try to remove as much of the salt as possible to bring out the natural flavor of the vegetables. The carrot glacé might have a slight salty taste from the butter, and both the potato puree and the carrot glace have a little butter in them, so we’ve finished it so that the only saltiness is from that . If you add too much salt to these side dishes , they will become very heavy, so sometimes you add a raw salad to balance the hamburger steak , but if you try to combine them with softer ingredients without adding too much salt, it will have a subtle effect, so for example, if you’re eating as a family and your father likes salty things, or rather, your grandmother likes lighter foods, and you live together, you can have different combinations of hamburger steak and vegetables, and each person with different tastes can enjoy the same dish, so I think it’s good to finish it off by leaving out the side dishes , and since the main dish is a bit stronger today , I think it’s good to finish it off by leaving out the side dishes.So today I’d like to try plating a bit as well.When plating, you can just put as much as you like of whatever you like, but today I made a hamburger steak.Hamburger steaks are a standard menu item, so I think everyone has their own ideal image of a hamburger steak, so if you know things like “if you do this, it will turn out like this” or “do this to make it like this,” you can make it by thinking about those things in your head rather than just following a recipe. I think this will bring you closer to your ideal hamburger steak. I’ll list the ingredients in the description, so please try making it to your ideal hamburger steak. Bye.

今回はハンバーグをご紹介します。
量が多いので、ボウルからはみだしそうになってしまいましたが、いつも多めに作って冷凍します。
いろんな好みがあると思いますが、理想のハンバーグを目指して、ぜひ作ってみてください！

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材料

中くらいのサイズ13個分

合い挽き肉　約1.2キロ

玉ねぎ　中2個

パン粉70g
牛乳　70g(cc)
卵　3個

塩　(肉の約1%)
胡椒

サラダ油　大さじ2

ケチャップ　好みで
ソース　好みで

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