Today's ingredients look like a lot.

This might seem unnecessary, but if you're using Japanese rice, don't forget to rinse it. Japanese rice is quite starchy. When I first went to Japan, I never rinsed the rice, and it turned out sticky and mushy. So, don't forget to rinse the rice.

In the studio, they taught us how to cook rice using a regular pot, but why waste time when you have a rice cooker? Use it!

Before doing anything else, let's prepare the sauce ingredients first. We're making demi-glace sauce (brown sauce), so we'll toast the cake flour in a pan first.

Toast the cake flour over medium heat until it turns brown. Stir continuously to avoid burning.

After several minutes, it should look like this.

Set it aside for now; we'll add it to the sauce later.

Let's move on to the meat. Start with the onion.

Dice it into small cubes. They taught us a technique at the studio. I've been dicing randomly all this time! Anyway, dice it finely.

In Japan, you can buy pre-mixed ground beef and pork, but in Thailand, you have to mix it yourself.

Season and remove the smell with salt, pepper, and nutmeg.

Mix the meat well. The technique is not to knead with your hands because we don't want the heat from your hands. Shape your hands like paddles and mix. (The instructor said that in Japan, they sometimes dip their hands in ice water before mixing.)

Sprinkle in the breadcrumbs and chopped onion.

Mix everything together.

Once mixed, shape it into palm-sized ovals. Pat between your hands to remove air bubbles.

Make an indentation in the center. This is because the inside cooks slower, and it will puff up when cooked, preventing the meat from bursting.

Done. Set it aside.

Prepare the vegetable oil in a pan over medium heat.

Place the meat patties in the pan to fry.

After 2-3 minutes, flip them. Once both sides are done, set them aside. It's okay if they're not fully cooked inside; we'll simmer them later.

Now, let's prepare the sauce. Slice the onion into strips.

Sauté in butter over low heat until translucent.

Once the onion is cooked, add the toasted cake flour and stir.

Add water and adjust the heat to medium.

Follow with Worcestershire sauce and ketchup.

Stir until thickened like this.

Once the sauce is boiling, add the meat patties to simmer.

Since my pan doesn't have a lid, I used foil to cover it. If you have a lid, simmer covered for about 5 minutes, then uncover and simmer for another 2 minutes.

It should look like this. Remove the meat and set it aside. For the sauce, if you like it thick, continue simmering until it reaches the desired consistency. I removed the meat and simmered the sauce for about 10 more minutes.

Done and ready to serve! Yay!