Hambagu Sauce

Hambagu Sauce

A glossy ketchup-and-Worcestershire glaze that finishes Japanese hamburger steaks.

Total 10 min Makes 16 oz Calories 95/serving

Dietary

Pescatarian, Nut free

Allergens

Soy, Dairy, Wheat

This savory-sweet sauce simmers ketchup, Worcestershire sauce, and a touch of butter into a glossy glaze for hambagu. It comes together in the same skillet used to sear the patties, soaking up the browned bits for extra depth. Spoon it over the finished steaks alongside rice and shredded cabbage.

Ingredients

  • 1/2 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon granulated sugar
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon cornstarch
  • 1 tablespoon water, for cornstarch slurry

Method

  1. In the same skillet used to cook the hamburger steaks, leaving the browned fond behind, add the ketchup, Worcestershire sauce, soy sauce, sake, mirin, sugar, and 1/2 cup water over medium heat.

  2. Whisk the sauce to dissolve the sugar and scrape up any browned bits from the pan, then bring to a gentle simmer.

  3. Simmer the sauce, stirring occasionally, until slightly reduced.

  4. Stir together the cornstarch and 1 tablespoon water to form a slurry, then whisk it into the simmering sauce to thicken slightly.

  5. Remove the pan from heat and whisk in the butter until melted and the sauce is glossy.

  6. Spoon the hot sauce over the hamburger steaks and serve immediately.

Rate this recipe

★ 3.9 (1)

Hambagu Sauce

This savory-sweet sauce simmers ketchup, Worcestershire sauce, and a touch of butter into a glossy glaze for hambagu. It comes together in the same skillet used to sear the patties, soaking up the browned bits for extra depth. Spoon it over the finished steaks alongside rice and shredded cabbage.

10 min 16 oz 95 cal

Ingredients

  • 1/2 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon granulated sugar
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon cornstarch
  • 1 tablespoon water, for cornstarch slurry

Method

  1. 1

    In the same skillet used to cook the hamburger steaks, leaving the browned fond behind, add the ketchup, Worcestershire sauce, soy sauce, sake, mirin, sugar, and 1/2 cup water over medium heat.

  2. 2

    Whisk the sauce to dissolve the sugar and scrape up any browned bits from the pan, then bring to a gentle simmer.

  3. 3

    Simmer the sauce, stirring occasionally, until slightly reduced.

  4. 4

    Stir together the cornstarch and 1 tablespoon water to form a slurry, then whisk it into the simmering sauce to thicken slightly.

  5. 5

    Remove the pan from heat and whisk in the butter until melted and the sauce is glossy.

  6. 6

    Spoon the hot sauce over the hamburger steaks and serve immediately.