Tell us about your humbug recipe…
This is a Japanese family dish that you won’t find everywhere. I am interested in this because it is a recent dish. The Japanese love to take recipes and adapt them in their own way, and this one is a great example! This hambagu, derived from the hamburger, allows you to approach Japanese food for the first time. We have international codes (even if rice replaces bread), with rather Japanese compounds in the sauce. And it’s very easy to do at home!
What wine would you recommend with this Japanese dish?
Even though in Japan we tend to accompany our dishes with sake or beer, I would happily suggest a red wine, quite light, that could accentuate the sweet side of the sauce. Therefore, we need a wine that is not too strong. Gamay or Pinot Noir can enhance this recipe perfectly. Or a Syrah like Pic Saint-Loup that will stay fruity!
Is humbagu the recipe you offer at your restaurant Kuro Goma in Lyon?
At noon, I actually stop at the offerings of different donburi, typical Japanese dishes, based on rice, on which we have different ingredients. On the other hand, in the evening we rather adopt the codes of traditional izakaya. It’s kind of like a Japanese tapas bar! We come for drinks and snacks, ordering all the plates we want and sharing them together in the middle of the table.
Humbug
For 2 gambagu
INGREDIENTS
Steaks : 300 g of ground beef • 2 eggs • 1 large white onion • Salt, pepper • 30 g of panko (Japanese breadcrumbs)
Sauce : 10 ml soy sauce • 10 ml cooking sake • 10 ml mirin (slightly sweet cooking sake) • 1 tbsp. a tablespoon of powdered sugar
Japanese white rice
1 onion
PREPARATION
Steaks : Chop the onion, beat the eggs.
Mix all the ingredients with your hands.
Shape the blank into 2 steaks to the desired thickness.
Sauce : Stir in the sake and mirin and bring to a boil for 10 to 15 minutes. This step will allow the alcohol to evaporate and bring the sauce to the desired consistency. Turn off the heat and add sugar and soy sauce. Mix well to dissolve the sugar.
Cook both burgers over high heat. At the end of cooking, reduce the heat and stir the sauce. Deglaze and let reduce (about ten minutes depending on desired consistency). The sauce should be a little thick.
We cook Japanese rice.
Place rice, meat with sauce and finally sprinkle with chopped spring onions. You can also accompany this humbug with coleslaw or crunchy vegetables.
Maximilien Rich-Sakata, Chef Kuro Goma, Lyon 7