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ハンバーグ | Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

合いびき肉 : 300g
玉ねぎ : 1/2個
卵 : 1/2個
パン粉 : 20g
牛乳 : 大さじ2
塩 : 小さじ1/3
ウスターソース(タネ用) : 大さじ1
Salad oil : 大さじ1
水 : 大さじ3
ウスターソース(ソース用) : 大さじ3
トマトケチャップ(ソース用) : 大さじ2
酒(ソース用) : 大さじ2
バター(ソース用) : 10g

Time required

40minutes

Procedure

1) 玉ねぎを切り、加熱する 01:07
Finely chop the onions, add the vegetable oil, mix, wrap and heat in the 600W range for 2 minutes.
After heating once, remove the plastic wrap and heat again in the microwave for 1 minute.
* Set aside 1 tablespoon of heated onions for the sauce.
2) 材料を合わせる 03:40
Onions: Add milk and bread crumbs to the heated onions and mix, and when the heat is removed, add eggs and mix again.
Minced meat: Add salt and Worcestershire sauce to the minced meat and knead quickly to hold it.
Combine the onions and minced meat, knead them quickly to hold them in the same way, and then knead them quickly like stirring them with your fingers.
3) Mold the seeds 06:20
After splitting the seeds in half and rolling them, deflate them like a catch ball with both hands.
After bleeding air, smooth the surface.
Arrange the molded seeds in a frying pan before lighting and shape it into a flat oval shape with a thickness of about 2 cm.
* Do not dent in the middle.
4) タネを焼く 08:17
Bake on medium heat for about 2 minutes, and turn it over when the surrounding oil becomes colored.
Turn it over and bake for about 1 minute, add water when both sides are browned, cover and steam over low heat for 5 minutes.
After steaming for 5 minutes, turn off the heat and let it cook for about 1 minute with residual heat.
Put it on a plate and wrap it to keep it cool.
5) Make the sauce 11:30
In the frying pan, put the onions that have been set aside from the sauce ingredients and simmer over medium heat until thickened.
6) 盛り付ける 12:33
ハンバーグにソースをかけて完成。

Point

・ Eggs should be beaten in advance.
・ It is better to chop the onion finely, so if you are not good at it, slice the onion into thin slices and cut it into three equal parts.
・ By adding vegetable oil to the onions and heating them, the time can be shortened and the sweetness of the onions can be brought out.
・ By removing the wrap and reheating, excess water can be removed and the umami can be condensed.
・ Mix milk and bread crumbs while the onions are warm to remove the heat from the onions and prevent the minced meat from getting hot when combined with the minced meat later.
・ It is recommended to cool the minced meat in a refrigerator until just before using it.
・ By mixing Worcestershire sauce with minced meat in advance, you can add the sweetness and spicy difference of vegetables. If you like, you may add a cracker or nutmeg.
・ If you mix the binders in advance, it will be easier to get used to.
・ The seeds should be organized in a fluffy manner.
・ If you apply vegetable oil to your hands, you can mold it without sticking.
・ The surface of the seeds that have been deflated should be smooth and smooth.
-Since the oil used for baking is the oil used for molding earlier, it is not necessary to grind it again.
・ When you start baking and the oil splashes and smells fragrant, heat it for about 2 minutes while changing the position of the seeds until it becomes brown. When changing the position, it is good to bring the center of the seed to a place with a lot of oil so that the baking color is even.
・ When turning over, use the side of the frying pan to gently turn it over. If you give it momentum, the gravy may leak out, so turn it over gently.
・ If you are worried about the streets of the fire, stick a bamboo skewer and check if clear gravy comes out.
・ It is recommended to prepare the sauce ingredients while steaming, as the sauce can be prepared before it cools down.