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1. Melt the butter in a skillet over medium heat. Cook the onion for 6 to 8 minutes until soft and translucent, then spread on a plate and cool completely.
1 piece Yellow onion, finely diced,
2 tbsp Butter
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2. Stir the panko and milk together in a large bowl and let soak for 5 minutes into a paste. Add the cooled onion, egg, salt, black pepper and nutmeg.
0.5 cup Panko breadcrumbs,
0.2 cup Whole milk,
1 piece Egg,
0.8 tsp Salt,
0.5 tsp Black pepper,
0.2 tsp Ground nutmeg
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3. Add the ground beef and ground pork. Knead by hand for about 2 minutes until sticky and cohesive. Chill the mixture for 15 minutes.
300 g Ground beef (80/20),
200 g Ground pork
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4. Divide into 4 portions. Toss each between oiled hands to release air, shape into thick ovals, and press a shallow dimple in the center of each to prevent doming.
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5. Heat the neutral oil in a large skillet over medium-high heat. Sear the patties for 2 minutes per side until deep golden brown. Leave the browned bits in the pan.
1 tbsp Neutral oil
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6. Add the sake and cover immediately. Reduce heat to low and steam for 8 to 10 minutes until the juices run clear and the center is cooked through. Transfer the patties to a plate, keeping the pan juices.
0.2 cup Sake
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7. In the same pan over medium heat, stir in the ketchup, tonkatsu sauce, soy sauce, mirin and water, scraping up the browned bits. Simmer for 3 to 4 minutes until syrupy and able to coat the back of a spoon.
4 tbsp Ketchup,
3 tbsp Tonkatsu sauce,
1 tbsp Soy sauce,
1 tbsp Mirin,
0.5 cup Water
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8. Remove the pan from the heat and swirl in the cold butter until the sauce turns glossy. Return the patties to the pan and spoon sauce over them.
1 tbsp Cold butter (to finish sauce)
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9. Blanch the broccoli florets in boiling salted water for 2 minutes, then drain. Serve the patties over steamed rice with extra sauce and broccoli alongside.
4 cup Cooked short-grain rice,
2 cup Broccoli florets (optional side)
