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We hope you got insight from reading it, now let’s go back to chinese cabbage hamburger steaks in thick japanese ume plum sauce recipe. To cook chinese cabbage hamburger steaks in thick japanese ume plum sauce you only need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce:

1. Prepare 550 grams ☆ Ground beef and pork mix
2. Get 1 ☆ Egg
3. Take 4 tbsp ☆ Milk
4. Get 1 ☆ Panko
5. Provide 1 pinch of each ☆ Salt and pepper
6. Take 1 tsp ☆ Soy sauce
7. Get 1 dash ☆ Nutmeg
8. Use 1/8 stalk Chinese cabbage
9. Prepare 1 Sake
10. Provide 1 Shredded white leek for garnishing
11. Get 2 tbsp White sauce (concentrated type)
12. Provide 200 ml ★ Water
13. Take 2 Umeboshi (large)
14. Use 1 thick tablespoon of each ★ Sugar, soy sauce
15. Prepare 1 tbsp ★ Mirin
16. Get 1 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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