Nourish: Hambagu Rice Bowl

NourishMay 20, 2025

This dish feels like comfort. A bowl of deep warmth — the soft chew of Japanese short-grain rice, the umami of demi-glace sauce, and a juicy, tender meat patty. Inspired by yoshoku-style Japanese hamburger steaks, this Hambāgu bowl is savoury, sweet, and nostalgic. Every component feels like it belongs.

There’s something grounding about the process: caramelising onions until golden and jammy, mixing the meat gently by hand, watching the sauce reduce into a glossy coat. It’s the kind of cooking that asks you to slow down — yet it doesn’t take too much time or effort. Just enough intention to feel present.

Best served in a warm ceramic bowl. These patties also make for a wonderful meal prep option throughout the week. We hope you enjoy it as much as we do.

Ingredients

Hambagu Patties Ingredients

200 grams of ground beef (20% fat)
100 grams of ground pork (30% fat)
1 large yellow onion, finely chopped and caramelised (should equal about ⅓ of the total meat volume)
1 large egg
3 tablespoons of milk
3 tablespoons of Japanese panko breadcrumbs
A pinch of nutmeg
Lots of freshly cracked black pepper
Salt, to taste
Neutral oil for searing

Serves 3-4 persons

Demi Glace Ingredients

3 tablespoons of Worcestershire sauce
3 tablespoons of ketchup
2 teaspoons of sugar
2-3 tablespoons of butter
4 tablespoons of red wine
2–4 tablespoons of water, as needed to adjust consistency
A splash of dark soy sauce, for colour and depth

Serves 4 patties generously

Steps

In a bowl, combine the caramelised onions with ground beef and pork. Add the egg, milk, panko, nutmeg, cracked pepper, and a generous pinch of salt. Mix gently by hand until just combined — don’t overwork. Shape into even oval patties and chill for 15–20 minutes to help them hold their shape.
In a hot skillet with a touch of neutral oil, sear the patties over medium heat until browned for 3-4 minutes on both sides, then lower the heat, cover, and cook until just cooked through. You can also splash some wine to before covering the pan and letting the patties steam. Remove from pan and set aside to rest.
To make the sauce, in the same pan with the juices from the patties, add Worcestershire sauce, ketchup, sugar, red wine, soy sauce, and a splash of water.
Simmer gently, scraping up the browned bits. Whisk in the butter until emulsified and glossy.
Let it reduce to a slightly thickened glaze.

Serve the patties over warm Japanese rice with a generous amount of the sauce, sliced spring onions and a raw egg yolk.