How to Prepare Quick Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce
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Many things affect the quality of taste from Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce using 16 ingredients and 7 steps. Here is how you cook it.
I tried out a recipe that's been in my head for a while .
There's enough plum sauce is for 2 hamburgers. I wanted to try the hamburgers with other sauces and freeze the rest, hence the limited quantity.
When making the hamburger patties, mix all of the ingredients except for the breadcrumbs, and then add it while checking the consistency of the patties.
Add more sake if the hamburgers are about to burn. For 5 people. Recipe by santababy
Ingredients and spices that need to be Get to make Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:
- 550 grams ☆ Ground beef and pork mix
- 1 ☆ Egg
- 4 tbsp ☆ Milk
- 1 ☆ Panko
- 1 pinch of each ☆ Salt and pepper
- 1 tsp ☆ Soy sauce
- 1 dash ☆ Nutmeg
- 1/8 stalk Chinese cabbage
- 1 Sake
- 1 Shredded white leek for garnishing
- 2 tbsp White sauce (concentrated type)
- 200 ml ★ Water
- 2 Umeboshi (large)
- 1 thick tablespoon of each ★ Sugar, soy sauce
- 1 tbsp ★ Mirin
- 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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