I’ve had a lot of beef lately. I don’t know if it’s cause it’s my birthday month, if I’m connecting to some cow-loving ancestor, or if it’s just a happy coincidence, but I’ve really been going to town.
So when I heard Tokyo Hamburg in Koreatown had a fresh take on the old beef and bread formula – commonly known as a burger – I had to give it a whirl.
Well, guess what, fools? A Hamburg is a Japanese steak made from ground meat, egg, and finely chopped onion. I just upgraded from a burger to a steak, what a blessing.
So yo. This was sensational. With a texture softer than I anticipated and a flavor richer than I thought possible, I think I actually groaned when I bit into it.
It tasted peppery, savory, the right amount of salty. And what a portion! It was a meal in itself.
We cooked each piece for seven seconds, as instructed by our gracious host, and each tasted better than the last, even when we risked it all by charring the hell out of it.
Eggs make everything better, and these were good ass eggs. A scramble for the gods, I think I could’ve eaten them as their own meal.
I tried the karage, too, cause damn do I love fried chicken. It was crispy and flaky and there was a lot of it, perfectly seasoned.
Ribeye steak is my jam, I used to have it literally every day when I lived in Minneapolis. I get on these kicks and I just can’t stop. So when I saw it on the menu, it was chomping time. This was sinewy and full of savory kick, super freakin satisfying and juicy as all hell. As I live and breathe.
