Comments on: Hamburg Steak (Hambāgu)

By: Colette

Colette — Sun, 28 Aug 2022 21:10:18 +0000

In reply to Destiny J. I have seen other recepies that use ground pork instead of tofu.

By: Marc Matsumoto

Marc Matsumoto — Sun, 19 Dec 2021 15:34:43 +0000

In reply to Agnes. Hi Agnes, I'm glad to hear you enjoyed learning about the background of this dish. Having context always helps me better understand the foods I cook, which is why I try that pass that information on. I hope you're having a wonderful holiday season!

By: Agnes

Agnes — Sun, 19 Dec 2021 14:14:25 +0000

I really appreciated reading the history and background of it! Also found it helpful that you mentioned that it could be used with all beef instead of part pork as I only have ground beef in my fridge. That’s very pricey in Japan - here in Canada beef is often on sale for 5$ a pound! But that explains the extreme demands and waste of the slaughter industry - it’s own topic.

By: Marc Matsumoto

Marc Matsumoto — Fri, 28 May 2021 03:57:34 +0000

In reply to Clara. Hi Clara, you can halve the amount and use soy sauce instead. I hope you enjoy it!

By: Clara

Clara — Thu, 27 May 2021 17:20:39 +0000

This looks amazing, can't wait to try it! Any suggestions on substitutes for oyster sauce for those with shellfish allergies?

By: Marc Matsumoto

Marc Matsumoto — Sat, 01 May 2021 07:15:14 +0000

In reply to Destiny J.

Hi Destiny, the tofu is added to keep the patties tender, but you can substitute it with ricotta. I also have a version of this made with cream cheese here: https://norecipes.com/hamburger-steak-teriyaki/

By: Destiny J

Destiny J — Fri, 30 Apr 2021 08:55:28 +0000

What if you can't get tofu? 1. My local store seems to always be out of stock. 2. I'm actually allergic to tofu (I would use tofu in the others for the rest of the family) I'm just not sure if it can be omitted without compromising the integrity of the food.

By: Marc Matsumoto

Marc Matsumoto — Thu, 10 Dec 2020 06:52:17 +0000

In reply to Cindy. Hi Cindy, I'm so glad to hear you enjoyed this. Great idea using okra, it adds a bunch of fiber to the patties too! Also good idea subbing beef broth and mirin, I bet it tasted great! Thank so much for taking the time to leave a comment.

By: Cindy

Cindy — Wed, 09 Dec 2020 19:53:29 +0000

I made this today, and it was delicious! Thank you very much for the recipe! I substituted ground-up soybeans that I had leftover from making soymilk (okara) for the tofu and it worked very well. I appreciate the weight measures very much. I didn't have red wine, so I substituted beef broth mixed with a little mirin and it was quite tasty.
PS-- I have tried several of your other recipes, all with great success. 🙂

By: Marc Matsumoto

Marc Matsumoto — Mon, 26 Oct 2020 11:41:12 +0000

In reply to Kelvin. Hi Kelvin, I'm glad to hear you enjoyed this! Yes, the mixture does tend to be a little soft, but as you mentioned this is you get the tender texture once they're cooked. Great idea using enameled cast iron. That will definitely give you more fond, but the pan needs to be very hot to prevent sticking, so I usually recommend most people use non-stick to be on the safe side.