Step-by-Step Guide to Prepare Homemade Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, chinese cabbage hamburger steaks in thick japanese ume plum sauce. 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 favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Take 550 grams ☆ Ground beef and pork mix
2. Make ready 1 ☆ Egg
3. Take 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. Make ready 1/8 stalk Chinese cabbage
9. Make ready 1 Sake
10. Get 1 Shredded white leek for garnishing
11. Make ready 2 tbsp White sauce (concentrated type)
12. Make ready 200 ml ★ Water
13. Make ready 2 Umeboshi (large)
14. Take 1 thick tablespoon of each ★ Sugar, soy sauce
15. Prepare 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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