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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chinese cabbage hamburger steaks in thick japanese ume plum sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook chinese cabbage hamburger steaks in thick japanese ume plum sauce using 16 ingredients and 7 steps. Here is how you cook 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. Make ready 1 ☆ Egg
  3. Get 4 tbsp ☆ Milk
  4. Make ready 1 ☆ Panko
  5. Make ready 1 pinch of each ☆ Salt and pepper
  6. Get 1 tsp ☆ Soy sauce
  7. Get 1 dash ☆ Nutmeg
  8. Prepare 1/8 stalk Chinese cabbage
  9. Take 1 Sake
  10. Prepare 1 Shredded white leek for garnishing
  11. Take 2 tbsp White sauce (concentrated type)
  12. Prepare 200 ml ★ Water
  13. Make ready 2 Umeboshi (large)
  14. Take 1 thick tablespoon of each ★ Sugar, soy sauce
  15. Make ready 1 tbsp ★ Mirin
  16. Get 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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