Equipment:
- Small pan, medium bowl,
- large pan with a lid, spatula
Patties
- Olive oil
- 1 onion, diced
- 1 pound (500 g) ground lamb
- 4 garlic cloves, minced
- 1 teaspoon salt
- Pepper
- ⅓ cup (60 g) panko, plus more
- as needed
- 1 egg
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon ketchup
- 2 teaspoons tonkatsu
Sauce
- ¼ cup (80 g) ketchup
- ¼ cup (72 g) tonkatsu
- 2 tablespoons sake
- 2 tablespoons water
- In a small pan over medium-high heat, add 1 teaspoon of oil and onions. Cook the onions, stirring occasionally, until browned, about 10 minutes. Remove the pan from the heat, transfer the onions to a medium bowl, and let to cool.
- Add the lamb, garlic, salt, pepper to taste, and panko to the onions.In a small bowl, combine the egg, soy sauce, fish sauce, ketchup, and tonkatsu. Add the egg mixture to the lamb and use your hands to mix until fully incorporated. The mixture should be sticky and moist; if it is too difficult to handle, add additional panko. Shape the mixture into 5 patties.
- In a large pan over medium heat, warm 1 tablespoon of oil. Carefully place the patties in the pan. Cook until the bottom has browned,3 to 4 minutes. Turn the patties over and cook until the other side is browned, about 3 minutes.
- Add ¼ cup of water to the pan and cover. Cook until the water has evaporated or until the patties are cooked through.
- Remove the patties from the pan and set them on a plate. Keep the heat at medium. Combine all the sauce ingredients and 2 tablespoons water in the pan and cook until the sauce thickens slightly, about 3 minutes. Serve each patty with a generous serving of sauce on top.
