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Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce
Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce

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We hope you got insight from reading it, now let’s go back to chinese cabbage hamburger steaks in thick japanese ume plum sauce recipe. You can have chinese cabbage hamburger steaks in thick japanese ume plum sauce using 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:
  1. You need 550 grams ☆ Ground beef and pork mix
  2. Provide 1 ☆ Egg
  3. Use 4 tbsp ☆ Milk
  4. You need 1 ☆ Panko
  5. Get 1 pinch of each ☆ Salt and pepper
  6. You need 1 tsp ☆ Soy sauce
  7. You need 1 dash ☆ Nutmeg
  8. Take 1/8 stalk Chinese cabbage
  9. You need 1 Sake
  10. Prepare 1 Shredded white leek for garnishing
  11. Provide 2 tbsp White sauce (concentrated type)
  12. Prepare 200 ml ★ Water
  13. Get 2 Umeboshi (large)
  14. Use 1 thick tablespoon of each ★ Sugar, soy sauce
  15. Provide 1 tbsp ★ Mirin
  16. Take 1 Katakuriko slurry
Steps to make Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:
  1. Roughly chop the Chinese cabbage, rub 1 teaspoon of salt (not listed), and let sit for about 10 minutes.
  2. Bring ★ ingredients and a minced umeboshi to a boil, adding the water-dissolved katakuriko after bring it to a boil and mixing rapidly. The sauce is finished once the katakuriko has cooked through.
  3. Mix the ingredients from Step 1 and ☆ in a bowl.
  4. Heat a little oil in a pan, divide the meat mixture into 5 portions, mold into patties, and cook over medium heat.
  5. Flip over once they have reached a nice golden brown color, add a splash of sake, cover with a lid, and continue cooking over medium low heat.
  6. Once the patties plump up, stick a toothpick through and transfer to a plate if the juices run clear.
  7. Spoon over the plum sauce and top with shredded white leeks.

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