🤓👨🏻🔬 I didn't go into all the details in the video but this is the third iteration of my hamburg steak recipe and I tested over 20 variations for this one over a 2 year period (different ingredients, mixing methods, ratios, cooking methods, etc).
I’m always so sad to miss the premiere but I am glad I can watch this now. 5:41 so smart! Squishing the meat means you lose that meat crumble. I am blown away by the use of gelatine. Cool! You’re amazing Marc! 🌺
Hands down, nobody beats Mark Matsumoto in presenting recipes w/ technical twists through clear and short videos. I also appreciate the twists he injects into Japanese cuisine, one of the most stoic of cuisines. Love the cheat demi glace! Love hamburger steaks with many side dishes ( for summer, I skip the demi glace and use a mound of grated daikon drenched with ponzu, with small dollop of karashi ( Japanese mustard ). A leaf or two of ao jiso ( perilla ) on top of the steak is awesome. Matsumoto san, itsumo arigatou, itsumo otsukaresan desu❤️ Mata yoroshiku onegaishimasu...
yuuummm 🤤 I recently thought about making this and will make it soon. Thank you, Marc 😊 /edit btw, would it be possible to leave out the ketchup? I wanna make this for a friend who has a tomato allergy 😞
Hoisin sauce is much sweeter than oyster sauce and it has some spices that would change the flavor profile of the sauce. You could substitute 2 teaspoons of soy sauce and 1 teaspoon of sugar for the oyster sauce.
I've been working on a new burger recipe too. I prefer hamburgers to be straight beef, but I've come up with a few tricks to level it up. It's mainly in the shaping and pan-frying.
Are you referring to tamagoyaki (rolled omelette) or the fluffy egg that's put on top of omurice? I have recipes for both and you can search my channel for them.
@@NoRecipes yes I was referring to egg on top of omurice, and I understand that it can be any shape of omelette on top. I was so curious with certain shape of omelette after saw photo of omurice posted in travel community. I will search the recipe from your channel. Thank you 🙏
@@alelau65314 Gotcha, "tamagoyaki" refers to a very specific dish that's not usually served on top of fried rice. You can get my recipe for the fluffy omelette used on omurice here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iOPFzcbGn24.html
You could use any liquid such as water or beef stock to steam the veggies, but the benefit of using sake is that it adds a ton of umami (the alcohol evaporates so the finished dish will not contain any alcohol). As for gelatin, it's added for the collagen (which slightly thickens the meat juices), I've tried everything from xantham gum, to starch, to flour, to eggs and they all thicken the liquid too much so the juices end up more like a gravy than than something you'd naturally get out of a meat when you bite into it. Unless you can find another source of adding collagen to the mixture I don't think there is a good substitute for the gelatin
Vermouth is not a good substitute for sake. It's made from grapes and grapes don't contain much protein so it does not have a high concentration of amino acids. Sake is made from rice, which does contain a fair amount of protein. When the rice is fermented enzymes in the koji break down the proteins into amino acids which is why sake has so much umami.
