Ground beef

Recipe of Favorite Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce

By Louis Wallace 26 December 2019
Recipe of Favorite Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce
Recipe of Favorite Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a special dish, Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce. This is one of my favourite food recipe, 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 Recipe.

You can have Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce using 16 ingredients and 7 steps. Here is how you achieve it.

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

  1. Make ready 550 grams of ☆ Ground beef and pork mix.
  2. Take 1 of ☆ Egg.
  3. It’s 4 tbsp of ☆ Milk.
  4. You need 1 of ☆ Panko.
  5. It’s 1 pinch of of each ☆ Salt and pepper.
  6. Take 1 tsp of ☆ Soy sauce.
  7. Prepare 1 dash of ☆ Nutmeg.
  8. Prepare 1/8 stalk of Chinese cabbage.
  9. It’s 1 of Sake.
  10. It’s 1 of Shredded white leek for garnishing.
  11. Take 2 tbsp of White sauce (concentrated type).
  12. Take 200 ml of ★ Water.
  13. Make ready 2 of Umeboshi (large).
  14. You need 1 of thick tablespoon of each ★ Sugar, soy sauce.
  15. Take 1 tbsp of ★ Mirin.
  16. You need 1 of Katakuriko slurry.

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

  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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