[Recipe] Japanese Hamburg steak with yuzu sauce /［レシピ］ハンバーグのゆずソース

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[Recipe] Japanese Hamburg steak with yuzu sauce

（日本語は下）

I was looking through my Instagram feed and saw a lot of yuzu recipes. Yuzu is a citrus fruit that looks a bit similar to the mandarin orange but has a very unique smell and taste. The fruit is typically found in Autumn but because it is quite sour, it is not usually eaten on its own. The zest and juice are used mostly as condiments. 

I read online that there are some yuzus grown in Spain but getting it shipped to the Netherlands was a bit pricey. So I settled for the next best thing: yuzu powder I bought from Japan. I made a yuzu sauce to go with my hamburger and I'd like to share it. I actually baked the hamburger buns myself but in this post, I will only write about the patty and sauce. The patty, called hambagu in Japan, can also be eaten on its own or with rice.  

Just a (maybe not fun but still a) fact, yuzu when written in kanji is 柚子 but the same characters in Chinese refer to the pomelo fruit, an ancestor of grapefruit. Since I understand both Japanese and Chinese, there was a time I also got them confused for one another. 

Ingredients

Approximately 5 pieces

Yuzu sauce

  • Cooking sake: 2 tablespoon
  • Mirin: 2 tablespoon
  • Sugar: 1 tablespoon
  • (Rice/grain) vinegar: 4 tablespoons
  • Soy sauce: 2 tablespoons
  • Yuzu powder: 1-2 teaspoons
  • Butter (roomboter): 20g
  • Corn flour/potato starch (maïszetmeel/aardappelzetmeel): 2 teaspoons
Most of these ingredients are available at the Asian grocery stores. I think even the regular supermarkets like Albert Heijn and Jumbo sell sake and mirin. There are subtle differences between cooking sake and mirin but it is not absolutely necessary to use both. My mantra is generally: find substitutes for ingredients you don't use often. Mirin is sweet so when substituting for cooking sake, reduce the amount of sugar in the total recipe or vice versa. In a pinch, you could even use white wine to substitute both. 

For the yuzu powder, I did not try this myself since I got mine from Japan but I found something similar on Amazon (https://amzn.to/37HZ3VX)
Disclosure: Not my intent to promote the products but for the reader's convenience to identify the ingredients. However, as an Amazon Associate, I can earn from qualifying purchases.

Yuzu powder

Alternatively, you could substitute the vinegar with lemon juice if you cannot get yuzu powder. The taste won't be the same but the lemon still adds a citrusy taste to the sauce. 

Burger patty

  • Minced beef: 400g
  • Onion, diced: 1 (approx 300g)
  • Panko (breadcrumbs): 8 tablespoons
  • Milk: 2 tablespoons
  • Egg: 2
  • Cornflour/potato starch (maïszetmeel/aardappelzetmeel): 1 tablespoon
  • Soy sauce: 3 teaspoons
  • Ginger, grated: 1 teaspoon
Panko is a type of breadcrumbs used frequently in Japan as a coating for fried foods. You can find it at the Asian grocery stores and regular supermarkets.


  1. Mix the sauce ingredients (directly in the saucepan if you hate cleaning dishes like me) and heat on medium heat. Stir occasionally. When the sauce thickens to the desired consistency, turn off heat. 
  2. Mix the burger patty ingredients in a bowl. 


  3. Divide into 5 (approx 150-160g per patty). Take one patty and toss it back and forth between both hands. This helps to get remove air pockets in the patty. Do the same for the other patties.
  4. Heat up a pan and try on medium-high heat for about 7 minutes. Flip to the other side and fry for another 5 minutes. 


  5. Drip some sauce on the patty and serve in buns, rice, or fries.

My homemade burger buns



Thanks for reading! Hope you try this recipe.
I would love to hear your comments and suggestions. 
Always nice to have feedback so I can keep improving.

You can also find me on Instagram or Facebook. 

［レシピ］ハンバーグのゆずソース

最近インスタでゆず料理がいっぱい載ってて、ゆずが食べたくなっちゃいました。スペインんでゆずが栽培されているらしいですが、オランダまでの発送はさすがに高いです😅。ていうわけで、日本から買ってきたゆずパウダーで我慢します。今回の投稿で、このゆずパウダーを使ったソースを紹介したいと思います。

豆知識ですが、漢字で書く柚子は中国語でぶんたんのことです。日本にいたごろ見たことないが、高知では特産品のようです。あと、ぶんたん実はグレープフルーツの祖先です。

中国の柚子：ぶんたん

上の英文で、一応ハンバーグの作り方も紹介しましたが、日本語では必要ないと思って、省略させていただきます。ゆずソースの作り方は以下です。

材料

  • 料理酒：大さじ2
  • みりん：大さじ2
  • 砂糖：大さじ1
  • （米/穀物）酢：大さじ4
  • 醤油：大さじ2
  • ゆずパウダー：小さじ1〜2杯
  • バター：20g
  • コーンスターチ／片栗粉 (maïszetmeel/aardappelzetmeel)：小さじ2

今回使ったゆずパウダーは日本から買ってきたので、オランダのAmazonでは買えるみたいです（(https://amzn.to/37HZ3VX)）。
開示：製品を宣伝するつもりではありません。読者の便宜のためです。 ただし、Amazonアソシエイトとして、対象となる購入から収益を得ることがあるかもしれません。

ゆずパウダー

料理酒がない場合、みりんで代用してもいいですが、みりんは甘味があるので、砂糖の量を減らせばいいと思います。

  1. 材料を混ぜて、加熱し、とろみが付いたら、完成です。
このソースはサラダドレッシングとして使っても美味しいと思います。


上の写真も参考してください。


読んでいただいてありがとうございます。 これが参考になれたらうれしいです。
コメントや提案があればぜひ聞かせてください。

よかったら、インスタかFacebookでフォローしてください。

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