Japanese Hamburg Steak (Hambāgu) 日式漢堡扒

Finely chop the onion, sauté until fragrant, and set aside.

洋蔥切末，炒香，盛起備用。

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。

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。

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。

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。

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。