Japanese hamburg steak (Hambāgu)

1. Finely chop the onion, soften it in a little oil for 5 minutes and let it cool completely.

2. Soak the panko in the milk, then knead it in a bowl with the minced meats, onion, egg, salt and pepper for 2-3 minutes until sticky and cohesive.

3. Shape four oval patties, tossing the mixture from hand to hand to knock out the air, and press a small dip into the centre of each so they don't puff up while cooking.

4. Brown the patties in the remaining oil over medium heat for 3 minutes per side, then pour 3 tablespoons of water underneath, cover and steam on low heat for 8 minutes.

5. Lift out the patties, add the ketchup, Worcestershire sauce and water to the pan, bring to the boil and stir in the butter to make a glossy sauce.

6. Serve the hambāgu with the sauce poured over, with rice, steamed vegetables or salad.

Tip: Hambāgu is the star of Japanese family dinners and children's menus. Press the centre of a patty – if clear juice runs out, it's done; if it's pink, steam it for another 2-3 minutes.