Hambagu

Hambagu:

1. In a large mixing bowl, combine all ingredients and blend together until completely blended. Weigh 2-ounce meatballs. 
2. Toss the meatballs back and forth between your hands to begin to form a patty. This will also remove any air pockets and begin to extract protein from the meat.
3. Form the meat into approximately 24 2-ounce patties, taking care to form into perfectly shaped and consistent patties. Press our finger into the top center of the meatball to make a dimple. 
4. Refrigerate patties, preferably overnight, to allow meat to rest.  

Red Wine-Sweet Soy-Butter Sauce:

1. Combine port and red wine in a medium sauce pot, turn heat to medium high, and simmer softly, do not boil, for at least an hour. Pour reducing port and wine into a large measuring cup to check reduction. When it reduces to 24 ounces total, turn off heat and whisk in Kikkoman Sweet Soy Glaze.  
2. With heat off, whisk in cold butter cubes to melt. If the butter stops melting, turn heat to very low and continue whisking until all butter is incorporated. 

Cooking Hambagu:

1. In a hot skillet, sear the hambagu, approximately 2 minutes per side, to golden brown. 

Sunny Side Up Qual Eggs: 

1. Drizzle sesame oil into a non-stick skillet, crack quail eggs, as needed, into skillet and cook just until the whites are set. 
2. Season lightly with shimeji togarashi. 

Plating:

1. Place a hambagu on a small plate and ladle red wine-sweet soy-butter sauce generously over patty. Place a sunny side up quail egg next to the patty and sprinkle generously with shimeji togarashi.