Actually this is not a new recipe. It’s still the same Japanese Hamburger posted earlier.
Just a little modification on the presentation.
Reasons to re-post this as Japanese Hambagaa bowl :
- I don’t really like the earlier posted pictures
- I just bought the Bento making tools and would like to experiment a little on the garnishing.
- I modify a bit on the steps, I used to cook the sauce separately and the pour them on top of the hamburger, this time I use the same pan that I use to fry the meat to make the sauce so I can maximize the juice from the meat to enhance flavor. And then instead of pour the sauce to the hamburger, I put back the meat to the sauce and let them simmered for a while (do it for both side) to let the hamburger to absorb the sauce.
As you can see from the picture above, I am still having some challenge to use the quail eggs mold, can’t get a nice shape as it supposed to be (in the case if any of you know how to, please drop me a note)
Notes : Remember to add the rest of the sauce on top of the hamburger or rice .