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

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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. Get 1 ☆ Egg
3. Prepare 4 tbsp ☆ Milk
4. Get 1 ☆ Panko
5. Take 1 pinch of each ☆ Salt and pepper
6. Get 1 tsp ☆ Soy sauce
7. Prepare 1 dash ☆ Nutmeg
8. Prepare 1/8 stalk Chinese cabbage
9. Get 1 Sake
10. Prepare 1 Shredded white leek for garnishing
11. Make ready 2 tbsp White sauce (concentrated type)
12. Make ready 200 ml ★ Water
13. Take 2 Umeboshi (large)
14. Get 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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