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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chinese cabbage hamburger steaks in thick japanese ume plum sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chinese cabbage hamburger steaks in thick japanese ume plum sauce using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:
  1. Prepare 550 grams ☆ Ground beef and pork mix
  2. Prepare 1 ☆ Egg
  3. Make ready 4 tbsp ☆ Milk
  4. Get 1 ☆ Panko
  5. Take 1 pinch of each ☆ Salt and pepper
  6. Prepare 1 tsp ☆ Soy sauce
  7. Make ready 1 dash ☆ Nutmeg
  8. Make ready 1/8 stalk Chinese cabbage
  9. Make ready 1 Sake
  10. Make ready 1 Shredded white leek for garnishing
  11. Prepare 2 tbsp White sauce (concentrated type)
  12. Prepare 200 ml ★ Water
  13. Get 2 Umeboshi (large)
  14. Get 1 thick tablespoon of each ★ Sugar, soy sauce
  15. Take 1 tbsp ★ Mirin
  16. Get 1 Katakuriko slurry
Instructions 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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