Japanese Chopped Steak
photo by giani23
- Ready In:
5 ounce steaks
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided into 4 tablespoons
- 2 1⁄2 cups yellow onions, small dice
- 1⁄4 cup whole milk
- 1⁄2 cup breadcrumbs
- 1 lb ground chuck
- 1 lb ground sirloin
- 1 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground black pepper, to taste
- 2 eggs
- 2 tablespoons flour or 3 tablespoons brown rice flour
- 1 tablespoon Madras curry powder
- 2 tablespoons ketchup
- 2 tablespoons sake mixed with 1 teaspoon sugar
- 2 -3 tablespoons tamari soy sauce
- 2 cups water
- In a large sauté pan, heat the oil with 1 tablespoon of butter, and carmelize onions by frying on med low heat for 15-20 minutes until browned but not blackened.
- While onions are frying, mix meat, breadcrumbs, milk, eggs and salt and pepper, and gently mix.
- When onions are done, allow them to cool enough to handle, and add 3/4 to the beef mixture, and work them inches Form 6 patties, roughly 6 ounces each.
- Wipe the fry pan, add the remaining butter, and cook the patties until nicely browned. Remove to a warmed plate.
- Add the remaining onions and your flour of choice and let them cook for a minute or two while you are stirring it around. Add the curry powder, stir once or twice to break out the spice flavors, and then add the water, ketchup, sake, and soy, stirring the entire time until the sauce comes to a boil and thickens. Make sure to use your wooden spoon to scrape up all the goodies from the bottom of the pan. Taste and adjust the seasoning by either adding more soy or salt depending on what you think it needs. If it is too thick, add water a 1/4 cup at a time, stirring between additions.
- Add the cooked patties back to the gravy to warm them up, and serve immediately with your choice of side dishes.
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