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Japanese wafu hamburger steak served on a teppan.

Japanese Wafu Hamburger Steak

This soft and juicy Japanese hamburger steak topped with a sweet and tangy Japanese wafu sauce made with ponzu, onions, garlic and sweetener is what dinner dreams are made of!
Course dinner, Lunch, Main Course
Cuisine Japanese
Keyword Hamburger Steak, Japanese Hamburger
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 366kcal



  • 1/2 lb Ground Pork fat>20% preferred
  • 1/2 lb Ground Beef fat>20% preferred
  • 1/2 tbsp Butter
  • 2 tbsp Chopped Onions
  • 1 Clove Garlic
  • 1/2 oz Unflavored Pork Rinds 1 tbsp if using Pork Panko
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Egg
  • 1 1/2 tbsp Half & Half
  • 1/4 tsp Nutmeg


  • 6 tbsp Ponzu
  • 2 tbsp Japanese Sake
  • 2 tbsp Onions
  • 4 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 2 Cloves Garlic
  • 1/2 tsp Neutral Oil no taste


  • 1 inch Daikon Japanese Radish optional


  • Gather all the ingredients.
  • Use a vegetable peeler to peel off skin from optional Japanese radish (daikon), then grate with a grater and set aside.
  • In a stove top pot or Teflon frying pan, add Japanese sake and bring to boil. Let it boil for 15 seconds, remove from heat and then set aside.
  • In a food processor or blender, add in all the ingredients for the sauce, Ponzu, boiled sake, onion, sweetener, garlic cloves, neutral oil and pulse until evenly blended. Set aside.
  • Dice onions. In a medium sized fry pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minutes.
  • Grate remaining 1 garlic with a grinder or a garlic press. Put into a large mixing bowl.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine. You can also use your hands to crush the pork rinds if you don’t have a food processor, but we strongly recommend using a food processor. Transfer the crushed pork rinds into the mixing bowl.
  • In the mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 4). Combine with hands until mixed well.
  • Take 1/4 of the mix and throw from one hand to another while gently cupping the mix with the palm and hand forming a ball. Place the ball onto a plate and press down on it with the palm of your hand to form a patty. The patty should be around 1 inch thick. Afterwards, take your thumb and gently press and make an indent in the middle of the hamburger patty. This ensures the hamburger will retain its shape during the cooking process (otherwise it will expand upwards). Repeat until all the mix is used up.
  • In a large fry pan, spray cooking oil and bring up to temperature on medium heat (about 2 minutes). Carefully place patties with indented side upwards, cover and cook for 3-4 minutes or until browned. Flip to the other side and repeat.
  • Once patties are cooked, pour over wafu sauce from step 3), cook for 5-10 seconds and transfer to a serving plate.
  • Top the Japanese hamburger steaks with grated daikon from step 2) and pour excess sauce oven. Enjoy!



Calories: 366kcal | Carbohydrates: 4g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 966mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg