Recipe

A heartwarming example of Japanese Western-style cuisine (Yoshoku). Juicy hambagu steaks, sweetened with finely diced onion inside, paired with a rich, slightly sweet-savory demi-glace sauce, are the perfect match for rice. Your Geedel hand vegetable chopper instantly chops onions into a fine mince and evenly mixes them into the meat—this is the secret to keeping the patties tender, juicy, and uniformly textured.

Ingredients:  

For the hambagu patties:  

400g mix of ground beef and pork  

1 onion  

¼ cup breadcrumbs  

3 tablespoons milk  

1 egg  

Salt, black pepper  

A pinch of nutmeg  

For the demi-glace-style sauce:  

¼ onion  

1 carrot  

2 slices bacon (optional)  

2 cups beef broth  

2 tablespoons ketchup  

2 tablespoons Worcestershire sauce  

1 tablespoon soy sauce  

1 tablespoon butter  

1 tablespoon flour  

Instructions:

1. Prepare the hambagu mixture:

   Cut the whole onion into large chunks. Install the cross-shaped chopping blade in your Geedel manual food chopper.  

   Add the onion chunks, close the lid tightly, and turn the handle continuously until the onion is minced into a very fine, almost paste-like consistency.  

   In a large bowl, combine the ground meat, breadcrumbs, milk, egg, salt, pepper, and nutmeg. Add the minced onion. Using the mixing paddle, stir in one direction until everything is well combined and the mixture becomes sticky.

2. Cook the patties:

   Wet your hands, divide the mixture into portions, and toss gently between your palms to remove air. Shape into oval patties.  

   In a skillet over medium heat, sear the patties for about 2–3 minutes per side until browned. Reduce heat, cover, and cook for another 5–6 minutes until cooked through. Remove and let rest.

3. Make the demi-glace-style sauce:  

   In the same skillet, sauté finely chopped onion, carrot, and bacon (if using) in the remaining pan drippings. Sprinkle in flour and cook briefly. Gradually add beef broth, stirring constantly.  

   Stir in ketchup, Worcestershire sauce, and soy sauce. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the sauce thickens. For a glossier finish, blend a portion of the sauce with 1 tablespoon of butter in the Geedel container (using the mixing paddle) until emulsified, then return to the pot.

4. Serve:  

   Place the hambagu steak next to steamed rice and ladle the hot sauce over it. Serve with blanched broccoli or mashed potatoes on the side.

Summary:  

The success of this Japanese home-style dish lies in the onion preparation and even mixing of the meat. The Geedel vegetable chopper transforms the onion into a moist, fine mince that perfectly integrates into the meat, while its mixing function ensures the ideal patty texture—making every bite of the hambagu tender, cohesive, and deeply satisfying.