Monday, October 10, 2016

Hambagu with Grilled Brinjal, Green Pepper in Airfryer

Japanese Hambagu ala Salisbury Steak


  • 250-300gm of Minced Meat (70% beef, 30% chicken)
  • 1 Egg
  • 1 cup of Panko
  • 2 Tbsp of Milk
  • 1/2 large yellow onion, chopped & sauteed
  • 3 Tbsp of Cooking Sake or 5 Tsbp of red wine
  • 1/2 tsp of Nutmeg
  • Cooking oil
  • Salt
  • Black Pepper


  • 1 Tbsp of Butter
  • 200ml of Water
  • 4 Tbsp of thick Tonkatsu Sauce
  • 2 tsp of shoyu


  • Mix all the INGREDIENTS above (except for cooking oil & cooking sake/red wine) in a bowl well. Knead it with hands.
  • Rub some cooking oil on palms and take the mixture appropriate to your palm size. Start playing catch with the mixture, thrown between both palms to remove the air.
  • Mould it into oval shape.
  • Spray olive/cooking oil on baking pan. Placed patty on pan. Depress the patty in the middle with finger.
  • Airfryer Setting: 230C for 6-8 minutes, depending on thickness.
  • At 3-4 minutes, turn patty over. Don't do it if it wasn't nicely browned already!
  • Pour in Cooking Sake and continue to cook through the remaining time.
  • Remove cooked meat patty and place aside.
  • Using the same pan in airfyer with the remaining jus, pour in the SAUCE mix above.
  • Airfryer Setting: 180C for 3 minutes, stirring it well in between time.
Pour sauce over hambagu before serving.

Grilled Brinjal & Green Pepper in Nonya Dried Shrimp Sambal

  • 1 Long Brinjal, thick slices
  • 1/2 Green Pepper, matchstick slices
  • 1/2 to 1 Tbsp of Cooking Oil
  • Nonya Dried Shrimp Sambal
  • Salt to taste
  • In mixing bowl, throw in brinjal and green pepper slices and coat it well with cooking oil.
  • Sprinkle salt to taste and mix well.
  • Place mixture in Airfryer > High Metal Steel > Pan
  • Setting > 180C > 9 minutes
  • At 6-7 minutes of cooking, pause and sprinkle dried shrimp sambal into pan and mix well together with the brinjal + green pepper. Continue to cook through the remaining time set.

Hambagu Dinner


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