Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce.

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chinese cabbage hamburger steaks in thick japanese ume plum sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make 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. Get 4 tbsp of ☆ Milk.
4. Prepare 1 of ☆ Panko.
5. Make ready 1 pinch of of each ☆ Salt and pepper.
6. Take 1 tsp of ☆ Soy sauce.
7. Take 1 dash of ☆ Nutmeg.
8. Get 1/8 stalk of Chinese cabbage.
9. Get 1 of Sake.
10. Take 1 of Shredded white leek for garnishing.
11. Get 2 tbsp of White sauce (concentrated type).
12. Make ready 200 ml of ★ Water.
13. Prepare 2 of Umeboshi (large).
14. Take 1 of thick tablespoon of each ★ Sugar, soy sauce.
15. Prepare 1 tbsp of ★ Mirin.
16. Prepare 1 of 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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