Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce. Homemade Japanese hamburger steak recipe that melts in your mouth, served with a red wine reduction sauce. The common theme for all these hamburger steaks is that they are made from a blend of minced beef and other ingredients. Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth!
A wide variety of plum sauce chinese options are available to you, such as certification.
The top countries of suppliers are China, Singapore, and Malaysia, from which the percentage of plum sauce chinese.
At Ethel's Grill on Oahu, Hawaii, juicy pork-and-beef patties are served over salty-sweet ponzu sauce and crisp cabbage Make the steaks: Tear bread into small pieces and place in a bowl; mix in ketchup, mayonnaise, Worcestershire, mustard, egg, onion, salt, and pepper.
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.
Ingredients of Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce
- You need 550 grams of ☆ Ground beef and pork mix.
- You need 1 of ☆ Egg.
- It's 4 tbsp of ☆ Milk.
- You need 1 of ☆ Panko.
- It's 1 pinch of of each ☆ Salt and pepper.
- You need 1 tsp of ☆ Soy sauce.
- Prepare 1 dash of ☆ Nutmeg.
- It's 1/8 stalk of Chinese cabbage.
- It's 1 of Sake.
- It's 1 of Shredded white leek for garnishing.
- Prepare 2 tbsp of White sauce (concentrated type).
- You need 200 ml of ★ Water.
- It's 2 of Umeboshi (large).
- You need 1 of thick tablespoon of each ★ Sugar, soy sauce.
- It's 1 tbsp of ★ Mirin.
- Prepare 1 of Katakuriko slurry.
Like a single serving meatloaf Japanese Hamburg Steak has big juicy onion and beef patties glazed So when did Hamburg Steak come to Japan? Chinese food is no longer limited to takeout and the formerly dominant Cantonese cuisine, which so many people simply recognized as "Chinese food." One of the stars of Shaanxi cuisine, Rou Jia Mo (Chinese hamburger), seems to be gaining momentum in the Western culinary world. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice. I gained immeasurable self-confidence through making umeboshi myself.
Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce instructions
- 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..
After my mother-in-law died, my husband tried to deal with the ume from our trees, but since he is busy, his method was to store the salted ume in alcohol. Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Use Fuji no Kombucha to make stock and broth. By using kombucha, you don't have to use a lot of soy sauce and are able to bring out the essence of ingredients.
