tag:blogger.com,1999:blog-3101980281470446262.post6604626533635086370..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Hamburgers Made from Japanese Black Cattle Rump Steak/黒毛和牛ランプステーキで作ったハンバーグHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3101980281470446262.post-21711586842063967332015-05-12T06:49:10.219+09:002015-05-12T06:49:10.219+09:00Kiki and Sissi: 95000 yen and 298,96 EUR??? Just m...Kiki and Sissi: 95000 yen and 298,96 EUR??? Just mind-boggling!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-18316837361724557122015-05-12T04:00:13.367+09:002015-05-12T04:00:13.367+09:00Yes Sissi, I could order Japanese Wagyu too, but t...Yes Sissi, I could order Japanese Wagyu too, but the price is horrifying: 298,96 EUR! And I am not sure wether it is real Japanese meat or Australian.<br />Maybe when I am retiring I will have some last really expensive meal to celebrate my freedom...Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-9523504707834445342015-05-12T00:54:46.770+09:002015-05-12T00:54:46.770+09:00Actually there is also a "fancy" Polish ...Actually there is also a "fancy" Polish patty version including also veal (1:1:1 ratio) but most people make beef and pork, but personally I consider such a version a bit bland (moreover veal is expensive!).<br />I also prefer frying onion before adding it to the meat. <br />Hiroyuki, you will not believe it, but the wagyu -Australian, not Japanese - I saw at the Swiss butcher's was about 95000 yen per kilo! (In France I saw Japanese wagyu half this price, but it's still too much for me...). I prefer to spend my money elsewhere, even though I like good food. Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-27359846415562406992015-05-11T06:55:46.768+09:002015-05-11T06:55:46.768+09:00Kiki: Long time no see! How have you been?
50:50 ...Kiki: Long time no see! How have you been?<br /><br />50:50 ratio in German, too?!<br /><br />I used to microwave/pan-fry chopped onion before adding, and I used to knead the meat with some salt with my bare hand, but this TV show, aired in April, has had a considerable impact on me:<br />https://www.youtube.com/watch?v=fdJNYldcCi4<br />It says, among others, that kneading with bare hands, which are around 30 degrees C, will "burn" the meat, causing it to stick together less. The instructor recommends a wooden pestle instead. See the video at around 15:50.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-60480742934396156722015-05-11T04:22:15.030+09:002015-05-11T04:22:15.030+09:00I wish we could buy such marbled beef around here,...I wish we could buy such marbled beef around here, Our beef is much more lean. 50:50 pork/beef ratio is a typical german ratio for hamburger steak. The only difference: I cook the onion cubes with a little butter in the microwave until they turn translucent before mixing them in and for a german hamburger you have to add a soaked bread slice rubbed into crumbs - either soaked in milk or in water or wine will do. Do you know kneading the chopped meat by hand will help to develop amino acid and the meat will stick together better? I learned this during a sausage making / butcher lessonsFräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-31356703397581713572015-05-10T10:32:50.239+09:002015-05-10T10:32:50.239+09:00Sissi: Half pork and half beef? That's quite i...Sissi: Half pork and half beef? That's quite interesting. As I mentioned in the post, the 7:3 beef to pork ratio is considered the best in Japan.<br />Common recipes says to soak breadcumbs in milk before adding, but I am just too lazy.<br /><br />Japanese Black cattle rump steak should cost AT LEAST 500 yen per 100 g, and the one in the post should be around 800-1,200 yen, I suppose.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-23116566741316230262015-05-10T02:43:43.442+09:002015-05-10T02:43:43.442+09:00It always amazes me to see that Japanese burgers a...It always amazes me to see that Japanese burgers are almost identical to the Polish meat patties (egg, onion, half pork and beef, it's just that more often soaked bread rolls are used instead of breadcrumbs). It's my favourite composition of patties and it always reminds me of my mum's cuisine!<br />Your beef looks so fantastic... Actually, I'm not very fond of beef (I love chicken, pork and lamb too, but beef much much less), but I fell in love with Japanese beef, so tender with small fat "spots"... The prices of such beef (imported) are outrageously high here, even at the butcher's... so no way I can have it unless I go to Japan. Sissihttp://www.withaglass.comnoreply@blogger.com