It took me a while to realise that the Japanese name for this dish, handbāgā, is just a Japanese way of writing “hamburger”. This recipe is another one from Kimiko Barber’s Cook Japanese at Home.
I’ve got to admit though, the technique described wasn’t especially clear. It explained that the important thing was the mixing process, but then the only guidance given was to do it as if making pastry. Fortunately I’ve made pastry, but that seemed a very weak description of a process which is essential to the success of the meal.
The burgers are assembled and then steamed, but my upset really came when trying to turn them. The burgers completely fell apart. On top of that the accompanying red sauce which the recipe comes with turned out to be thin and runny. To add insult to injury the broccoli and cauliflower I’d bought to serve this with had gone mouldy.
Burgers tasted OK, but for the hassle involved and the mess that was created trying to make them, I think I’d put this recipe down as a miss.