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This time, we had Chef Nakamura from La Bonne Table in Nihonbashi, Tokyo, to introduce us to his hamburg steak with authentic demi-glace sauce.
He showed us how to break apart a whole piece of beef shoulder roast into lean meat, fat, and tendons and use each of them differently for making the chewy patties and splendid sauce.
- Ingredients (for 2 servings)
400g beef shoulder roast
1/4 onion, chopped
20g breadcrumbs
1 egg
1/2 clove of garlic
[Demi-glace sauce]
3/4 onion, sliced
8 mushrooms
200g can diced tomatoes
200g red wine
200g sake
50g fresh cream
30g butter
- La Bonne Table
http://labonnetable.jp/
- Gourmet Studio FOOVER
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Our cooking channel introduces friendly recipes and 'HOW TO COOK' tutorials directly shown by professional chefs in Japan - presented by Gourmet Studio FOOVER and CUISINE KINGDOM.
#HamburgSteak #ShoulderRoast #DemiGlace