Introduction 簡介
Japanese hamburg steak, or hambāgu, is a dish I often cook at home. Sometimes Japanese yōshoku feels like a twin of Hong Kong’s cha chaan teng cooking to me. Both make Western influences feel at home on a plate of rice. Hamburg steak with rice has that slightly surprising familiarity: it makes immediate sense to someone who grew up with dishes such as crispy chicken rice. The flavours are different, but the comfort feels familiar.
日式漢堡扒（亦叫日式漢堡排，hambāgu）係我喺屋企經常煮嘅一道菜。有時見到日本嘅洋食，我會諗起香港嘅茶餐廳，覺得兩者好似一對孖生兄弟，各自將西式菜式變成自己熟悉嘅家常味道。就好似漢堡扒配白飯，明明係日本菜，對我嚟講又有種講唔出嘅熟悉感。由細食慣茶餐廳嘅煎雞扒飯，見到呢個配搭，一啲都唔覺得奇怪。味道雖然唔同，但扒類配飯嗰份滿足感就好相似。
Hambāgu belongs to yōshoku, the Western-influenced cooking that developed its own character in Japan. Its name comes from Hamburg-style steak, and an early version was recorded in Japan in 1882. It became established in home cooking during the 1950s and 1960s as refrigeration made minced meat more readily available. Over time, the soft patties and their many sauces became part of everyday Japanese meals.1
漢堡扒屬於日本洋食，即係受西方影響、再慢慢發展出日本本土特色嘅菜式。個名源自漢堡式肉扒，日本早喺1882年已有相關記錄。到咗1950至1960年代，冷藏技術進步，免治肉更容易買到，漢堡扒先逐漸普及成為家庭料理。鬆軟嘅肉扒配上各式醬汁，慢慢成為日本人日常餐桌上熟悉嘅味道。1
My version uses beef-and-pork mince, sold as bolognese mince in Australian supermarkets, with sautéed onion, breadcrumbs and egg, finished with a sauce made with bonito soy sauce, ponzu, mirin and sake. The sauce puts it closer to wafu hambāgu, the Japanese-style variations with soy-based sauces. I slap the mixture until it holds together well, shape it into patties about 2.8 cm thick, and pan-fry them. Served with plain rice to catch the savoury sauce, it is an easy meal to feel at home with.
我呢個版本用豬牛免治肉，喺澳洲超市會見到標示為 bolognese mince，加入炒香嘅洋蔥、麵包糠同蛋，再淋上用鰹魚醬油、柚子醋（ponzu）、味醂同清酒煮成嘅醬汁，味道較接近用醬油類醬汁嘅和風漢堡扒。我會將肉團摔打至黏合成形，捏成約2.8厘米厚，再用平底鑊煎。配一碗白飯，拌住鹹香嘅醬汁食，就係一餐好有親切感嘅家常飯。
References 參考資料
Japanese Hamburg Steak (Hambāgu) 日式漢堡扒
Ingredients 材料
sauce 醬汁
Instructions 做法
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Finely chop the onion, sauté until fragrant, and set aside.
洋蔥切末，炒香，盛起備用。
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Add the minced meat to the sautéed onions, breadcrumbs, egg, and bonito soy sauce, and mix by hand until the meat becomes fluffy.
免治肉加入炒好的洋蔥、麵包糠、蛋和鰹魚醬油，用手撈勻，直至肉出現毛絨。
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Slap the meat mixture until it holds together well; I usually do this around 30 times. Shape it into hamburger patties approximately 2.8 cm thick, press a shallow dent in the middle with your thumb, and spread a thin layer of oil on each patty.
摔打肉團，直至肉團黏合成形；我通常會摔打約30下。捏成約2.8厘米厚的漢堡扒，中間用拇指按出淺凹位，塗上一層薄油。
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Let the hamburger patties sit for 30 minutes to bring them closer to room temperature before frying.
漢堡扒放置30分鐘，等佢煎之前接近室溫。
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Heat oil in a frying pan over medium-low heat, place the hamburger patty concave side down, fry for 3 minutes, then flip and fry for another 5 minutes. Flip again and fry for 3 minutes. Check that the hamburger patty is cooked through, then plate it.
平底鑊用中小火燒熱油，漢堡扒凹面下鑊，煎3分鐘後反轉，然後煎5分鐘，再反轉，煎3分鐘，檢查漢堡扒已熟透，上碟。
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While frying the hamburger patties, heat the sauce in another pan. Pour the sauce over the hamburger patties after plating.
在煎漢堡排的同時，在另一隻鑊煮熱醬汁，漢堡排上碟後淋上。