Steps

1. Peel and finely chop 1/4 onion (60g).
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2. Place the finely chopped onion in a heatproof container, cover with plastic wrap, and microwave at 600W for 1 minute. Let cool.
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3. Roughly chop 150g of cabbage into bite-sized pieces.
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4. Trim the tough ends off 1/2 bunch of shimeji mushrooms (100g) and separate them into small florets.
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5. Separate 40g of broccoli into small florets.
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6. In a bowl, lightly beat 1 egg, add 2 tbsp of water and 4 tbsp of panko breadcrumbs, and mix well.
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7. In a separate bowl, add 200g of ground meat blend, a pinch of salt, and a pinch of pepper, and knead until sticky.
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8. Add the cooled, finely chopped onion to the kneaded ground meat and mix well.
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9. Divide the meat mixture into 4 portions, flatten them in your hands to remove air, and shape them into oval patties. Make an indentation in the center with your fingertip.
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10. Heat oil in a pot and place the shaped hamburg steaks in the pot.
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11. Sear the hamburg steaks until browned on both sides. The key here! Since they will be simmered in the pot, you only need to sear the surface and don't need to cook them through.
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12. Remove the browned hamburg steaks from the pot.
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13. In the same pot, add the chopped cabbage and shimeji mushrooms, and stir-fry briefly to coat them with the oil.
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14. Spread the vegetables evenly across the bottom of the pot.
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15. Add 1/2 can of diced tomatoes (200g), 1 tbsp of cooking sake, 1 tbsp of Worcestershire sauce, 1 tsp of granulated consommé, and 1 tsp of sugar to the pot.
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16. Arrange the removed hamburg steaks back into the pot, and place the separated broccoli florets in the gaps.
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17. Cover with a lid and simmer over low heat for 10 minutes. The key here! By laying the vegetables at the bottom of the pot, they release moisture, allowing you to cook without adding water for delicious results.
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18. To check for doneness, insert a sharp object into a hamburg steak and ensure the juices are not red. If the juices are red, continue cooking.
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19. Once cooked through, it is ready to serve.
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