肉汁×マスタードクリームソース クリトモ式ポークハンバーグ

肉汁×マスタードクリームソース クリトモ式ポークハンバーグ

Hi, it’s Tomo Kurihara
Today I want to introduce you to my pork hamburger steak
The reason why it’s pork is because
There’s an image of beef hamburger steak as something we eat out
Like a delicacy
So I thought maybe I’d use pork if I’m making it at home
And it became our family dinner standard
The sauce is mustard cream sauce though – not the typical sauce
It’s really good
So here are the ingredients
Ground pork – about three servings 400g (14.11 oz)
Half an onion, one egg, white pepper, salt
We’re not going to put in nutmeg
Well you can if you want
If you want to make hamburger steak with great care, there’s a lot of ways to
For example, you can roast the surface in the oven
But simple is good
Let’s start cooking
In regards to this, it’s too simple there’s nothing to say
There will be something if we keep going
Like I just stopped peeling the skin
If you cut it in half you can easily peel it
I actually don’t know how to make the typical hamburger steak
There’s some people who cook the onions first before they add it to the meat
Yeah, I’ve seen that
Mi-yan, which type are you?
I used mine raw
My mom used it raw
Everyone ends up doing it the way their moms do it
My mom used it raw too
And there’s some who put the knife in right here like this
I don’t do that
The onion’s starting to sprout, but. No worries
I think we only need half an onion
Let’s start from the edge
Get all these angles
Then we add the meat 400g (14.11 oz)
1 egg
A little over 1/2 a teaspoon of salt
I love white pepper, so about 3 shakes
Mix it
I like kneading like I’m mashing it up
I wonder if we can get about 4 servings?
Looks like it
OK I’m going to start cooking it
Once you make the round shape and you put it down again
The shape changes again when you pick it up again and it’s annoying
So I just do it as I go
The oil
The oil is the issue
Whether to use olive oil for a hamburger steak
Regular oil, vegetable oil or rice oil
I use rice oil instead of vegetable oil
But it can be whichever
If we use this, the olive oil flavor gets infused
So it will taste fancier
My cooking though, is comfort food
So it’s whatever
This time it’s rice oil
I’m now making the side dish
Today it’s just grilled turnip
Using a frying pan that browns the turnip
It’s useful if you have one of these
Oil all around
The pork will give oil too so we don’t want it too oily
Don’t turn on the heat yet
Flatten it out and it’s about 4 servings
Break it up into four at this point
Take one in your hand
Make it round like a hamburger steak
I’m usually not too delicate about these things
I just make the shape
But it does get bigger and create a mound so
Let’s flatten this part a bit
Will four fit?
It’s too big right?
Should we cook two at a time?
Yes
No we can’t use this
I’m going to change the frying pan to make the sauce
There’s a pot roast curry shop in Mishuku, Tokyo, called Kirakutei
I love their hamburger steak curry
They mold the shape of the hamburger steak there at the restaurant
Like, "are they doing mine now?"
I really like watching that and waiting for the food
It’s great when you can see the kitchen
I went there a lot when I was pregnant with my daughter
I was so close with my husband then
You’re close now too, right?
And on a rainy day, there’s no roof outside at the restaurant
So we all pull out our umbrellas and wait
You feel bad when you’re inside
It was pouring the other day
My husband ordered more drinks
I wanted to leave quickly
I felt so bad
I’m sorry to all the customers who were lining up then
We haven’t turned the heat on yet
We’re going to turn it on now
Like the time we cooked the gyoza dumplings?
Yes, so the heat goes through the same
Let’s turn it on
Medium heat
And we wait until it’s browned
I think the balance between the amount of egg and meat is important
Because we’re not using anything as a binder
If it’s that sort of stickiness you saw earlier, then it’s thick enough
Look, the surface is starting to get brown
It’s browning so I’m going to take a peek
This is too small, right?
Looks great and I smell the meat cooking
Looks great
I add some water after this
Like the gyoza dumplings
Steam it and even if the meat juice flows out we’re going to use that for the sauce
So no worries, and add 100 ml (3.38oz) of water
Then we close the lid
Leave it at low or medium heat
Let’s open it
Looks good
Open the lid a bit more like this
A part of me wants it to be a beautiful looking cream sauce
But that’s too much work so let’s just use this
You’ll add mustard anyway so you won’t care too much
You know what, this is already good as is. Let’s lift these
I took these out once
And throw in the fresh cream
It looks like this right now
I used all 200ml (6.76 oz)
Mix at medium heat
If you don’t like this stuff then take it out
But I don’t really care
If you’re serving a guest then it’s better to take it out
When it starts bubbling put it on low heat and add 1.5 teaspoons of mustard
Mix
See, you don’t care anymore about the color
2 pinches of salt
It’s getting thick
Adding a bit of mustard gives it a thickness
Let’s taste it
See if it’s the flavor you like
Maybe I’ll add a little more
A total of 2 teaspoons
And we’ll put the hamburger steak back in here
That splattered
How does it look?
Looks delicious
Looks good right?
I think it’s done
I wonder if this will fit
You’re going to put all four?
No, don’t be ridiculous!
It looks good
Isn’t it cute?
It’s done
My pork hamburger steak with mustard cream sauce
Let’s taste it
Look, look
The juice from the meat
It’s so good
I love this flavor – cream and mustard
I have no words
I like hamburger steaks because they are so flexible
You can flavor it however you like, and you just have to grill it
Sometimes I make a regular one for my child’s lunch
Then it’s the same steps until you grill it but
Then I add Worcestershire sauce and ketchup to the meat juice
The classic style
Kids like that simple style
I like this
It goes well with rice too
It’s a proper hamburger steak without a binder right?
It’s the balance of the egg and meat
Today it’s 400g (14.11 oz)of meat and 1 egg but I think that’s the limit
If you’re going to have more meat
It will stick but maybe break up when you’re grilling it
Sometimes I serve this to my guests when I host
Mustard sauce might be refreshing
A pork hamburger steak might be too simple
But this sauce turns it into a delicacy
So, thank you for today
Try it out and have fun with it!

栗原友 著書「刺身パックでさかなつまみ」（プレジデント社）
【購入はこちら】
https://amzn.to/3CbplOu

「魚屋だから考えた。クリトモのかんたん魚レシピ」
【購入はこちら】
https://amzn.to/3nkKdwA
ーーーーーーーーーーーーーーーーーー
【ポークハンバーグ
(3人分)】
・豚挽肉 400g
・玉ねぎ 1/2個

・卵 １個
・白胡椒 3振り

・塩 小さじ1/2強
【ソース】
・生クリーム200ml
・粒マスタード 小さじ2
・塩 2つまみ
ーーーーーーーーーーーーーーーーーー
【栗原 友】
ファッション誌の編集者を経て、2005年より料理家として活動。
2012年に「魚の修業をしよう」と一念発起して
築地市場にある鮮魚店に5年勤務。
魚捌きやまかない料理に明け暮れる日々の中で、旬の魚のおいしさに出会う。
現在は水産卸売業を経営。
2020年10月には築地・波除神社前に鮮魚店「クリトモ商店」を開店する。
著書に『クリトモのさかな道 築地が教えてくれた魚の楽しみ方』
『魚屋だから考えた。クリトモのかんたん魚レシピ』などがある。

instagram：https://instagram.com/kuri__tomo?utm_medium=copy_link

【クリトモ商店】
東京都中央区築地6-23-5
tkjm.jp/tsukijijougai/store512/lineup

お問い合わせ
infokuritomo@gmail.com