the Japanese language, “which unites our two cultures”

Tell us about your hambagu recipe…

It’s a Japanese family meal that you won’t find anywhere else. It makes me happy because it is a recent food. Japanese people like to make the right recipes and change them in their own way, and this is a great example! This hambagu, therefore derived from the hamburger, can allow the first method of Japanese food. We have international symbols (even if rice replaces bread), and a beautiful Japanese connection in the sauce. And it’s easy to make at home!

What kind of wine would you make with this Japanese dish?

Although in Japan, we like to accompany the dish or beer, I would prefer red wine, rather than light, which can show the sweet side of the sauce. So, we need a strong wine. Gamay or Pinot Noir can enhance this process. Or a Syrah like Pic Saint-Loup, which can still be fruity!

Is this hambagu the type of recipe you serve in your Kuro Goma restaurant in Lyon?

During the day, I’m still on a variety of donburi dishes, Japanese food, from rice where we have a variety of ingredients. On the other hand, in the evening, we like to follow the traditions of izakaya. It’s like a Japanese tapas bar! We come to drink and bite to eat, ordering all the dishes we want, which we share between the tables.



For 2 scales


Meat meat : 300 g of minced beef • 2 eggs • 1 large white onion • Salt, pepper • 30 g of panko (Japanese bread crumbs)

Soup : 10 cl of soy sauce • 10 cl of cooking • 10 cl of mirin (for cooking a little sweet) • 1 tbsp. He piled a spoonful of powdered sugar

Japanese white rice

1 spring onion


Meat meat : Chop the onion, beat the eggs.

Mix all the ingredients by hand.

Form 2 steaks and preparation, until the thickness you want.

Soup : Combine the sake and mirin and bring to a simmer for 10 to 15 minutes. This step will allow the sake to dissolve and bring the sauce to a smooth consistency. Turn off the heat and add sugar and soy sauce. Mix well to dissolve the sugar.

Cook all burgers on high heat. At the end of cooking, reduce the heat and start the sauce. Deglaze and let reduce (about ten minutes depending on desired consistency). The sauce should be a little thick.

Japanese rice cooker.

Prepare rice, meat and its sauce, and finally sprinkle with chopped spring onions. You can also accompany this hambagu with cabbage salad or vegetables.

By Maximilien Risch-Sakata, chef of Kuro Goma, Lyon 7th

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