A very rich and flavourful Japanese dish that is loved by kids (and my dad lol), usually topped with a sweet and savory sauce. The version I am making today is simplified with more accessible ingredients.
The patty is usually homemade with a mixture of ground beef, pork, onions, garlic, and tofu; I am using ready-made wagyu beef patties bought from Village Grocer, and in order to get close to the flavorful patties, I marinated the patties for an hour with the below seasoning:
- Lea & Perrins
- Oyster Sauce
- Black Pepper
- Lemon Juice
- Pinch of Salt
- White Onions
- Spring Onions
For the mozzarella, mix with Japanese Mayo and some Black Pepper.
For the sauce, since I do not have ketchup and red wine, I’m substituting with curry.
In a frying pan:
- On medium heat, saute the garlic and onions in a mixture of butter and vegetable oil
- Stir-fry the onions well until caramelised, take out and set aside
- In the same pan, saute the shimeji or button mushrooms, add ½ tbsp of balsamic vinegar and ½ tbsp of brown sugar, cook until caramelized, take out and set aside
- In the same pan, add vegetable oil and sear both sides of the marinated patties on medium heat (mine is a little burnt on one side, so watch the heat!)
- Top the cheese mix on the patties, drizzle oil onto the cheese with a spoon until it starts to melt, take out and set a side
- On another stove, bring 3 cups of water to boil in a small soup pot, add 2 cubes of Japanese Curry Paste and sliced carrots, cook on medium heat for 20mins until sauce is thickened and reduced
- Serve the patty on steamed rice, with the onions, mushrooms, and kimchi as side dishes, top with carrot curry gravy, and garnish with spring onions