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

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.

ground beef, egg, milk, salt, soy sauce, nutmeg, stalk chinese cabbage, sake, white leek for garnishing, white sauce, water, sugar, mirin, slurry

Taken from cookpad.com/us/recipes/171141-chinese-cabbage-hamburger-steaks-in-thick-japanese-ume-plum-sauce (may not work)