Step 1: Gather and Prepare Ingredients Begin by finely chopping 100 g of yellow onion and measuring out your ground meat 100 g for frying and 150 g for mixing. Optionally, make chicken stock jelly by dissolving ½ tsp gelatin in 50 ml chicken stock, then chill it until firm and break into pieces. This step sets the base for a rich flavor profile.

Step 2: Cook the Base Mixture Sauté the diced onion in 1 tsp butter until golden, then add 100 g ground meat and cook until browned. Stir in ½ tbsp mirin and 1 tbsp Worcestershire sauce, letting the liquid reduce before cooling the mix. This process, which takes just a few minutes, brings out the natural sweetness and adds depth.

Step 3: Mix and Shape the Patties In a large bowl, combine 150 g raw ground meat with salt, pepper, 3 tbsp panko soaked in 1 ½ tbsp whole milk, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, a pinch of nutmeg, the cooled mixture, and optional chicken jelly. Shape into four oval patties and chill for 30 minutes to help them hold together during frying.

Step 4: Coat and Fry Preheat oil to 160°C (320°F) and set up plates with 85 g flour, 1 whisked egg, and 150 g panko breadcrumbs. Coat each patty in flour, egg, and panko, then do a second layer of egg and panko for extra crunch. Fry for 2 minutes per side, drain, heat oil to 180°C (356°F), and fry again for 1-2 minutes per side until crispy. After frying, drain excess oil and mix the sauce: 1 tbsp tomato ketchup, 1 tbsp Worcestershire sauce, 1 tsp oyster sauce, a dash of olive oil, and a dash of rice vinegar. Garnish with dried parsley for a final touch. The result is a dish with a crispy outside and flavorful inside, ideal for dipping. For more on frying techniques, an easy baking guide might inspire similar precision in other recipes.