Hambagu Meatballs Recipe

sweat onion

Heat 2 tbs vegetable oil in a skillet over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Remove from heat and let cool to room temperature.

hydrate panko

In a small bowl combine panko breadcrumbs and milk; let sit 5 minutes until absorbed.

mix meatball mixture

In a large bowl combine ground beef and ground pork. Add the cooled sweat onion, hydrated panko, egg, 1 tbs soy sauce, 1 tbs mirin, grated ginger, 1 tsp salt and 1 tsp black pepper. Fold mixture gently until just combined — do not overwork to keep meatballs tender.

shape

Portion mixture into 12 equal pieces (about 60–65 g each). Wet your hands lightly and shape into slightly flattened rounds (hambagu patties) about 2 cm thick.

sear and finish

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Sear patties, working in batches if needed, 2–3 minutes per side until a golden crust forms. Reduce heat to medium-low, cover pan, and cook 4–6 minutes more until internal temperature reaches 70–75°C (160–165°F). Remove patties to a plate and reserve pan juices for sauce finishes.

In a small bowl whisk together 2 tbs white miso, 1 tbs sake, 1 tbs mirin and 1 tsp sugar until smooth. Transfer to the skillet used for the patties over low heat and warm gently, stirring, until glossy and just loosened (30–60 seconds). Brush a thin layer of misoyaki glaze onto each cooked patty, return to low heat for 30–60 seconds to set the glaze. Keep warm.

In the skillet with reserved pan juices, add 3 tbs soy sauce, 1.5 tbs brown sugar and 2 tbs water. Bring to a simmer over medium heat and reduce for 1–2 minutes. If you prefer a thicker glossy sauce, stir a 0.5 tsp cornstarch with 0.5 tbs cold water to make a slurry and whisk into the simmering sauce until glossy and slightly thickened. Spoon or brush the sweet soy onto the patties, or serve on the plate as a drizzle.

Combine 4 tbs Kewpie mayonnaise, 1 tsp yuzu juice, 1 tsp finely minced shishito, 0.5 tsp toasted sesame oil and 0.25 tsp salt in a small bowl. Taste and adjust acidity or salt. Transfer to a squeeze bottle or small bowl for plating.

Place thinly sliced red onion in a jar or small bowl. Warm 3 tbs rice vinegar, 1 tsp sugar, 0.25 tsp salt and 2 tbs water until sugar dissolves (you can microwave 15–20 seconds). Pour pickling liquid over onions, let cool to room temperature, then refrigerate at least 15–20 minutes (can be made several hours ahead). Drain before using.

Arrange 3 hambagu patties per serving on warmed plates (serve 4). Spoon a little sweet soy around the patties. Brush or dot each patty with additional misoyaki glaze if desired. Drizzle or pipe yuzu-shishito Kewpie over or beside the patties. Top with a small mound of pickled onions, sprinkle furikake and sliced scallions over the patties. Serve immediately.