Chinese Cabbage Hamburger Steaks in Thick Japanese

Name: Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
The sauce is finished once the katakuriko has cooked through.
4
Mix the ingredients from Step 1 and in a bowl.
5
Heat a little oil in a pan, divide the meat mixture into 5 portions, mold into patties, and cook over medium heat.
6
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.
7
Once the patties plump up, stick a toothpick through and transfer to a plate if the juices run clear.
8
Spoon over the plum sauce and top with shredded white leeks.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 550 grams Ground beef and pork mix, 1 Egg, 4 tbsp Milk, 1 Panko, and more.

Yes, Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Cabbage Hamburger Steaks in Thick Japanese Ume Plum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions