Moisten the panko with milk (combining the ★ marked ingredients).
Chop the onion any way you like and fry with salt and oil. Season with consomme and pepper, and fry until they start to brown. Let cool.
Mix together the panko from Step 2 and the cooled onions from Step 3 and chill in the refrigerator until you are ready to cook.
Add an egg to the chilled panko and onion from Step 4. Add the meat to the bowl. It'll feel a little bit cold but keep at it and mix the ingredients together thoroughly.
Divide the mixture into equal portions and roll into a round patty, punching out trapped air with the palm of your hands. Make small wells in the center of each.
Heat a pan over high heat and spread oil. When both sides of the hamburger have browned, reduce the heat to low and cover with a lid.
Without pressing down on the patties, cook until they're cooked 80% through (flip them to make sure both sides are heated). Pour sake into the pan.. Bring the heat up to medium high, cover, and steam.
Set the hamburgers on a plate and turn off the heat. Then, mix the ☆ tomato purée and sauce to the warm pan.
If there's excess oil left over in the pan, you can wipe it off with paper towels, but try to keep the meat juices there.
Once the sauce from Step 6 is mixed well, turn the heat to medium. Keep stirring to avoid burning. Let the acidity cook off. *Taste it as you go and adjust the flavor*
Pour over the hamburger and eat.
Story Behind this Recipe
I just adjusted the flavor, little by little, to my family's preferences and this was what we ended up with!
It's best to chill the meat, cooked onions, as well as the panko & milk mixture until they're cool enough to be mixed together. Prep up to Step 4 and when they are cool enough, mix in the egg and meat. It'll be cold, but you just have to bear it! It'll be worth it!