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 plant based twist on the classic Japanese Hamburger Steak served with a sweet and savory red wine reduction sauce with — tender, juicy and mega flavourful.
This vegan hambagu steak easy and perfect for nights in!
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 that.
Ingredients of Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce
- Prepare 550 grams of ☆ Ground beef and pork mix.
- You need 1 of ☆ Egg.
- It's 4 tbsp of ☆ Milk.
- Prepare 1 of ☆ Panko.
- You need 1 pinch of of each ☆ Salt and pepper.
- It's 1 tsp of ☆ Soy sauce.
- It's 1 dash of ☆ Nutmeg.
- It's 1/8 stalk of Chinese cabbage.
- Prepare 1 of Sake.
- You need 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).
- Prepare 1 of thick tablespoon of each ★ Sugar, soy sauce.
- It's 1 tbsp of ★ Mirin.
- Prepare 1 of Katakuriko slurry.
Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice. I gained immeasurable self-confidence through making umeboshi myself. 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. Slow Cooker Pulled Pork with Japanese Plum Sauce
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..
Japanese Hamburger Steak (Hambāgu) is a juicy burger patty with a unique Japanese flavor. Also use as the hamburger for the Hawaian loco moco. The patty is seasoned with the Japanese flavor and coated with a thick sauce to serve with rice, not sandwiched in between the buns. 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.
