Add a new twist to your old favorite meatloaf recipe and try a simple best Japanese Meatloaf and meat loaf sauce. It is soft and juicy, and I guarantee you’ve never had this kind of meatloaf before. Also try
the new Japanese meat loaf sauce recipe for your original meat loaf! This meat loaf doesn’t need an oven. So you can make this smaller and individually, then you can put into the bento. Actually, it is a bento favorite.
10 1/2oz Ground meat pork and beef 50/50
3/5 cup Milk
2 4/5oz Panko
1 clove Garlic
1tbs Soy sauce
1tbs Worcester Sauce (Like A1 sauce, Bulldog sauce)
pinch Salt and pepper
1/2 Onion small
1 clove Garlic
3tbs Soy sauce
2tbs Rice vinegar
1/3tsp Sesame oil
1 Finely chop onion, and grind ginger. Sautee onion in a frying pan and saute them and put salt and pepper.
2 Cool onion down before putting in the meat.
3 First, in to the bowl, put milk, panko, garlic, egg, and seasoning ingredients and mix well.
4 Then, put the meat in the bowl and mix very well. Make sure to whip the meat long and hard to tenderize the meat. This is a Japanese tip to tenderize ground meat!
5 Put cooled onion into the bowl and mix them together.
6 Make shape into thick patties and cook in the pan. At this time, if you push the middle of the oval shape meat a little bit and make middle of the patties concave.
7 You make a oval round shape meat dough and push a little in the middle of the meatloaf dough. It is make cook quickly in the middle of the meat loaf. (If you see the top of the page picture of meat, the middle is not brown compare to outside)
8 Frying pan oil should be hot so meat won’t stick to the pan. Be patient and don’t play with the meat – let it cook the meat or it may break apart.
9 Cook one side first and do not move the meat dough around until it become golden brown color. Heat the frying pan and oil good, before you put meat.
10 Flip the meat and put lid about one minute. Make sure the heat go through the middle of the meat loaf.
11 Sauce: Put all ingredients in the blender and blend it. Do not make it totally liquid. Leave some chunks in the sauce.
12 Put all in a separate pot and cook (not boil) about 10 minute in order to store extra sauce. This helps make this sauce store longer for other recipe or next meat loaf dinner.
13 You will put this sauce on the meat before eating them.
Yuri…I tried this tonight with my family. It was a great hit! The only difference is that I didn’t use the sauce. The meatloaf has a lot of flavor without the sauce. Thank you for the recipe!
The meatloaf has a flavor before you cook it. That is why it is good for Bento, also. You can make small meat ball for Bento! I am happy that you and your family enjoyed it. Thanks!
….Make sure to shp the meat long and hard to tenderize…
there seems to be a typo ‘shp’ what did you mean here? stir? it seems important.
this seems to be a very useful site..especially kinpira gobo and hijiki, which I love. .I will try some of your recipes.I also like Kurihara’s @ NHK。
Tom, thank you for find my typo. I think I wrote “Whip”. I know it is not the right word but I mix meat like when I make whipping cream. It will make huge different of the taste and texture. I like Kurihara’s cooking also! Let me know when you did some of my recipe, if you can.
I saw “stewed meat loaf” on NHK World ‘s “Lunch On” and it looked so good–this recipe looks very similar. Can’t wait to try it!
where is the ginger used? this is the first step in the recipe, yet don’t see it listed anywhere what to do with it or how much.
What is 3/5 cup of milk and how many ounces of meat
And sorry but what is 2 4/5 ounce panko how many cups