Hambagu Curry

Rinse the Japanese short-grain rice thoroughly under cold water until the water runs clear. Cook the Japanese short-grain rice in a rice cooker or pot according to package instructions.

Finely chop 150g of Onion. In a pan, heat 10g of Vegetable oil over medium heat and sauté the finely chopped Onion until translucent and softened, about 5-7 minutes. Let it cool completely.

In a large bowl, combine Ground beef, Ground pork, Panko breadcrumbs, Milk, Egg, Salt, Black pepper, Nutmeg, and the cooled sautéed Onion. Mix well with your hands until all ingredients are evenly incorporated and the mixture is slightly sticky. Do not overmix.