🤓👨🏻🔬 I didn't go into all the details in the video but this is the third iteration of my hamburg steak recipe and I tested over 20 variations for this one over a 2 year period (different ingredients, mixing methods, ratios, cooking methods, etc).
I’m always so sad to miss the premiere but I am glad I can watch this now. 5:41 so smart! Squishing the meat means you lose that meat crumble. I am blown away by the use of gelatine. Cool! You’re amazing Marc! 🌺
Hands down, nobody beats Mark Matsumoto in presenting recipes w/ technical twists through clear and short videos. I also appreciate the twists he injects into Japanese cuisine, one of the most stoic of cuisines. Love the cheat demi glace! Love hamburger steaks with many side dishes ( for summer, I skip the demi glace and use a mound of grated daikon drenched with ponzu, with small dollop of karashi ( Japanese mustard ). A leaf or two of ao jiso ( perilla ) on top of the steak is awesome. Matsumoto san, itsumo arigatou, itsumo otsukaresan desu❤️ Mata yoroshiku onegaishimasu...
yuuummm 🤤 I recently thought about making this and will make it soon. Thank you, Marc 😊 /edit btw, would it be possible to leave out the ketchup? I wanna make this for a friend who has a tomato allergy 😞
Interesting idea to add cabbage🧐. I often add it when I make menchi-katsu. Especially when I leave cabbage in fridge for long time and I'm about to forget about it I use it for menchi-katsu. Old cabbage tastes sweet even if they lose color. So this meat dough is almost same as my recipe of minced meat cutlet🐖🐄🍽.
You can omit the cabbage, but just be aware that it adds moisture and umami to the patties.The gelatin by itself doesn't add moisture, it just helps the patties to retain the moisture that's there (from the vegetables and meat). If you are allergic to cabbage, you could substitute some other vegetable like grated carrots or extra onion.
I've been working on a new burger recipe too. I prefer hamburgers to be straight beef, but I've come up with a few tricks to level it up. It's mainly in the shaping and pan-frying.
I live in Japan so I usually use one made by Morinaga or Maruha Nichiro. I'm not sure if they're available outside of Japan, but any powdered gelatin that doesn't have a very strong gelatin smell should work.
Hoisin sauce is much sweeter than oyster sauce and it has some spices that would change the flavor profile of the sauce. You could substitute 2 teaspoons of soy sauce and 1 teaspoon of sugar for the oyster sauce.
Are you referring to tamagoyaki (rolled omelette) or the fluffy egg that's put on top of omurice? I have recipes for both and you can search my channel for them.
@@NoRecipes yes I was referring to egg on top of omurice, and I understand that it can be any shape of omelette on top. I was so curious with certain shape of omelette after saw photo of omurice posted in travel community. I will search the recipe from your channel. Thank you 🙏
@@alelau65314 Gotcha, "tamagoyaki" refers to a very specific dish that's not usually served on top of fried rice. You can get my recipe for the fluffy omelette used on omurice here: ruclips.net/video/iOPFzcbGn24/видео.html
You could use any liquid such as water or beef stock to steam the veggies, but the benefit of using sake is that it adds a ton of umami (the alcohol evaporates so the finished dish will not contain any alcohol). As for gelatin, it's added for the collagen (which slightly thickens the meat juices), I've tried everything from xantham gum, to starch, to flour, to eggs and they all thicken the liquid too much so the juices end up more like a gravy than than something you'd naturally get out of a meat when you bite into it. Unless you can find another source of adding collagen to the mixture I don't think there is a good substitute for the gelatin
Vermouth is not a good substitute for sake. It's made from grapes and grapes don't contain much protein so it does not have a high concentration of amino acids. Sake is made from rice, which does contain a fair amount of protein. When the rice is fermented enzymes in the koji break down the proteins into amino acids which is why sake has so much umami.
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The science behind this recipe makes me all the more intrigued to try it!
🤓👨🏻🔬 I didn't go into all the details in the video but this is the third iteration of my hamburg steak recipe and I tested over 20 variations for this one over a 2 year period (different ingredients, mixing methods, ratios, cooking methods, etc).
I’m always so sad to miss the premiere but I am glad I can watch this now.
5:41 so smart! Squishing the meat means you lose that meat crumble. I am blown away by the use of gelatine. Cool!
You’re amazing Marc! 🌺
No worries Annette and thank you for the kind words!😀
Hands down, nobody beats Mark Matsumoto in presenting recipes w/ technical twists through clear and short videos. I also appreciate the twists he injects into Japanese cuisine, one of the most stoic of cuisines.
Love the cheat demi glace! Love hamburger steaks with many side dishes ( for summer, I skip the demi glace and use a mound of grated daikon drenched with ponzu, with small dollop of karashi ( Japanese mustard ). A leaf or two of ao jiso ( perilla ) on top of the steak is awesome. Matsumoto san, itsumo arigatou, itsumo otsukaresan desu❤️ Mata yoroshiku onegaishimasu...
Thank you for the kind words! I love topping hamburg steam with daikon oroshi and ponzu too. It's also good with other aromatics like myoga!
So true!
That's why he's the GOAT
No doubt at all😊
Dude, the marrying of art and science here, is breathtaking! I neeeeeeeed to make this in my private life!
Thanks man! Been working on this for a few years, and the breakthrough was adding steamed veggies.
Very interesting
yuuummm 🤤 I recently thought about making this and will make it soon. Thank you, Marc 😊
/edit
btw, would it be possible to leave out the ketchup? I wanna make this for a friend who has a tomato allergy 😞
If your friend has a tomato allergy, how about soy sauce based one for him/her? Ponzu is also nice for hamburg steak.
Thanks! You could substitute ketchup made from a different fruit such as bananas (it's a filipino ingredient).
@@NoRecipesOoh I got Jufran n the fridge. Thank you!
와우
맛있는음식공유 감사합니다
친구를 응원합니다~🥰❤❤❤👍👍👍
Thank you !
Interesting idea to add cabbage🧐. I often add it when I make menchi-katsu. Especially when I leave cabbage in fridge for long time and I'm about to forget about it I use it for menchi-katsu. Old cabbage tastes sweet even if they lose color. So this meat dough is almost same as my recipe of minced meat cutlet🐖🐄🍽.
Cabbage also contains a ton of amino acids so it adds umami!
Shout out! Amazing
Thanks!
Thank you, I like the idea of adding your secret ingredient, but I am going to omit the cabbage when making this recipe at home
You can omit the cabbage, but just be aware that it adds moisture and umami to the patties.The gelatin by itself doesn't add moisture, it just helps the patties to retain the moisture that's there (from the vegetables and meat). If you are allergic to cabbage, you could substitute some other vegetable like grated carrots or extra onion.
I'm gonna use this as the basis for any future burger video I might make, man.
I've been working on a new burger recipe too. I prefer hamburgers to be straight beef, but I've come up with a few tricks to level it up. It's mainly in the shaping and pan-frying.
@@NoRecipes I look forward to seeing that! And, I will ALSO make a burger with this here hamburg that you just shared. Miss you, bro.
What type of gelatin do you use ? Where can I buy it ?
I live in Japan so I usually use one made by Morinaga or Maruha Nichiro. I'm not sure if they're available outside of Japan, but any powdered gelatin that doesn't have a very strong gelatin smell should work.
This looks delicious! Did you use Kewpie mayo?
Thanks! Yep!
Shellfish allergy, is Hoisin sauce a reasonable sub for the oyster sauce? This looks wonderful!
Hoisin sauce is much sweeter than oyster sauce and it has some spices that would change the flavor profile of the sauce. You could substitute 2 teaspoons of soy sauce and 1 teaspoon of sugar for the oyster sauce.
@@NoRecipes thank you
There is also "Vegetarian Oyster Sauce", which is made with Mushrooms and does not contain Shellfish.
@ thank you!
Hi Marc, do you know how to make a tamagoyaki that has a next level of fluffiness on top of a fried rice? Thank you
He already has a video up, of the best tamagoyaki sandwich in the world. You could just make that egg, and throw it on top of fried rice.
Are you referring to tamagoyaki (rolled omelette) or the fluffy egg that's put on top of omurice? I have recipes for both and you can search my channel for them.
@@NoRecipes yes I was referring to egg on top of omurice, and I understand that it can be any shape of omelette on top. I was so curious with certain shape of omelette after saw photo of omurice posted in travel community. I will search the recipe from your channel. Thank you 🙏
@@alelau65314 Gotcha, "tamagoyaki" refers to a very specific dish that's not usually served on top of fried rice. You can get my recipe for the fluffy omelette used on omurice here: ruclips.net/video/iOPFzcbGn24/видео.html
Is there any substitution for the sake to cook the veggies ? And also for the gelatin (it’s hard to find in my place)
@@bachtiarrisyad609 I often use vermouth
I often use vermouth
As for gelatin replacement, maybe an egg?
You could use any liquid such as water or beef stock to steam the veggies, but the benefit of using sake is that it adds a ton of umami (the alcohol evaporates so the finished dish will not contain any alcohol). As for gelatin, it's added for the collagen (which slightly thickens the meat juices), I've tried everything from xantham gum, to starch, to flour, to eggs and they all thicken the liquid too much so the juices end up more like a gravy than than something you'd naturally get out of a meat when you bite into it. Unless you can find another source of adding collagen to the mixture I don't think there is a good substitute for the gelatin
Vermouth is not a good substitute for sake. It's made from grapes and grapes don't contain much protein so it does not have a high concentration of amino acids. Sake is made from rice, which does contain a fair amount of protein. When the rice is fermented enzymes in the koji break down the proteins into amino acids which is why sake has so much umami.
This link is highjacked by an ad about gut health.
😮 which link?