Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chinese cabbage hamburger steaks in thick japanese ume plum sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this 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 can achieve that.
The ingredients needed to make Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:
- Prepare 550 grams ☆ Ground beef and pork mix
- Get 1 ☆ Egg
- Prepare 4 tbsp ☆ Milk
- Get 1 ☆ Panko
- Take 1 pinch of each ☆ Salt and pepper
- Get 1 tsp ☆ Soy sauce
- Prepare 1 dash ☆ Nutmeg
- Prepare 1/8 stalk Chinese cabbage
- Get 1 Sake
- Prepare 1 Shredded white leek for garnishing
- Make ready 2 tbsp White sauce (concentrated type)
- Make ready 200 ml ★ Water
- Take 2 Umeboshi (large)
- Get 1 thick tablespoon of each ★ Sugar, soy sauce
- Prepare 1 tbsp ★ Mirin
- Get 1 Katakuriko slurry
Steps to make Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:
- Roughly chop the Chinese cabbage, rub 1 teaspoon of salt (not listed), and let sit for about 10 minutes.
- 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.
- Mix the ingredients from Step 1 and ☆ in a bowl.
- Heat a little oil in a pan, divide the meat mixture into 5 portions, mold into patties, and cook over medium heat.
- 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.
- Once the patties plump up, stick a toothpick through and transfer to a plate if the juices run clear.
- Spoon over the plum sauce and top with shredded white leeks.
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