The special thing about these hamburg, is that they’re still soft, even after they cool down – one of the requirements for delicious obento foods.  The secret is lots of  breadcrumbs, and after cooking on both sides, add a little water to the fry-pan, put the lid on and steam them, similar to making Japanese-style pan-fried gyouza.  The breadcrumbs absorbs the water and holds the moisture in.

I make double quantities so there are leftovers for freezing.

Ingredients

400g pork & veal mince

homemade breadcrumbs, almost the same volume as mince (Panko crumbs if don’t need GF)

1 small onion, cut in half and sliced very finely

1 egg

3 tbsp milk

1 tbsp soy sauce or soy sauce substitute

2 tsp sugar

1 tsp cracked pepper

Instructions

Combine all ingredients in a bowl.  It should be moist, if not, add another  tbsp milk.

Shape mini-hamburg in your hand and place them on a tray (about 4~5cm dia).

Pre-heat a large fry-pan to med heat, wipe with a little oil.

When fry-pan hot, cook the hamburgs in batches.

Turn when browned and cook until browned on both sides.

Pour a little water onto the frypan (enough to cover the base of the frypan, about 1/4 cup, depending on the size of the frypan and how much you are cooking) and immediately put the lid on to keep the steam in.  After a few minutes when all the water has absorbed into the hamburg, they’re done!  (Be careful not to burn yourself with steam when you open the lid.)

Wash the residue from the fry-pan and dry with kitchen paper before cooking the next batch.

Storage

Allow to cool before bagging for the freezer.

Reheat 3 hamburg on a plate in the microwave on high for 1 minute, or until they are hot right though. Use how ever you like in your bento.

Credits

Adapted from Little Japan Mama’s recipe.

http://www.littlejapanmama.com/2012/06/easy-obento-recipe-how-to-make-soft.html