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Vegan Soy Hambagu (Japanese-Style Hamburger Steak)

ByJuri Austin Published on
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5 from 1 vote
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This vegan soy hambagu is made with soy meat, simple ingredients, and a delicious Japanese twist. Easy to make, super satisfying, and packed with a meaty texture—give it a try!

Vegan soy hambagu served on the plate.

Looking for soy meat recipes? Try Vegan Soy Chunk Karaage or Vegetarian Hambagu!

Why You Will Love This Recipe 

  • Made with simple ingredients and easy-to-follow steps.
  • A delicious, plant-based take on classic Japanese hambagu.
  • It pairs perfectly with rice, veggies, or even in a burger bun!

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

Soy hambagu ingredients list.
  • Soy Meat: A plant-based meat alternative made from soybeans, usually sold dried and rehydrated before use. This recipe uses ground soy meat—if using soy chunks, pulse them in a food processor to mince.
  • Onion, Garlic, and Ginger: These add depth of flavor. Microwaving the onion softens it and prevents a raw taste.
  • Panko: Japanese-style breadcrumbs. Panko helps bind the mixture together while keeping it tender.
  • Soy Sauce: Adds umami and enhances the savory taste of the patties.
  • Sauce (Miso paste, Ketchup, Sugar): A rich, slightly sweet sauce that pairs perfectly with the soy hambagu.

How To Make Vegan Soy Hambagu: STEP BY STEP 

Here are some quick visual instructions! The video, detailed ingredients, and instructions are on the printable recipe card below.

How to make vegan soy hambagu.

Step 1

Add rehydrated soy meat, chopped onion, grated garlic and ginger, panko, and soy sauce in a large bowl.

How to make vegan soy hambagu.

Step 2

Mix well until the mixture holds together.

How to make vegan soy hambagu.

Step 3

Shape the mixture into round patties.

How to make vegan soy hambagu.

Step 4

Cook them until they turn golden brown on both sides.

Vegan soy hambagu served on the plate.

Serve on a plate, drizzle with the miso-flavored sauce, and enjoy!

Recipe Tips

  • After rehydrating soy meat, rinse and squeeze it 2–3 times to reduce the soy smell.
  • If the mixture feels too dry, add a little water. Mix in more panko if it’s too soft to help bind it together.
  • Soy hambagu can be fragile, so flip them gently when cooking. Avoid moving them too much in the pan to keep them from breaking apart.

Storage

  • Refrigerate: Let the hambagu cool completely, then store them in an airtight container for up to 3 days.
  • Freeze: Place cooked patties in a freezer-safe bag or container. They can be kept for up to one month.

What To Serve With

To complement this soy hambagu, I recommend serving it with tomato takikomi gohan, roasted vegetables, and fresh salad!

Vegan soy hambagu served on the plate.

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Vegan soy hambagu served on the plate.

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Leave a Rating!

I hope you enjoy this hambagu recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegan soy hambagu served on the plate.

Vegan Soy Hambagu (Japanese-Style Hamburger Steak)

5 from 1 vote
Print Pin Save
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6
Author: Juri Austin
This vegan soy hambagu is made with soy meat, simple ingredients, and a delicious Japanese twist. Easy to make, super satisfying, and packed with a meaty texture—give it a try!

Equipment

  • Medium frying pan

Ingredients

Sauce

Instructions

  • Prepare the Ingredients: Bring a pot of water to a boil and add the soy meat. Let it rehydrate for a few minutes. Drain well and squeeze out excess moisture. Chop the onion and microwave it for 2 minutes until soft. Grate the garlic and ginger.
  • Make the Hambagu Mixture: In a bowl, combine soy meat, chopped onion, panko, soy sauce, garlic, and ginger. Mix well until the mixture holds together. Shape the mixture into round hambagu patties.
  • Cook the Hambagu: Heat oil in a pan over medium heat. Place the hambagu in and cook them until they turn golden brown on one side. Flip them carefully, as they can be a little fragile, and cook for a few more minutes.
  • Make the Sauce: Mix miso paste, ketchup, sugar, and water in a small bowl. Microwave for 2–3 minutes until the sauce thickens slightly.
  • Serve: Place the cooked hambagu on a plate and pour the sauce over the top.

Notes

  • Storage: Store in an airtight container and refrigerate for up to 3 days. For more extended storage, freeze cooked patties in a freezer-safe bag for up to 1 month.
  • Rinse and squeeze rehydrated soy meat 2–3 times to reduce its smell.
  • If it is too dry, add water; if it is too soft, mix in more panko.
  • Flip soy hambagu gently and avoid moving them too much to prevent breaking.

Nutrition

Serving: 1piece | Calories: 227kcal | Carbohydrates: 24g | Protein: 25g
Course: Main
Cuisine: Japanese
Keyword: hambagu
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One Comment

  1. 5 stars
    Thank you for visiting the comment section. Here, you can leave me feedback with a star rating. Readers like yourself may find comments helpful when making one of my recipes. I hope you love this one as much as I do!

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