A healthy and juicy hamburg steak packed with plenty of cabbage. This dish is enjoyable for its shredded cabbage texture and doesn't use eggs as a binder. Served with a special sauce that makes you want more rice, this is a masterpiece recipe by culinary researcher Ryuji.
Ingredients
Main Ingredients (2 servings)
- Ground pork 200g
- Shredded cabbage 100g
Seasonings
- Consommé 1 tsp
- Black pepper to taste
- Salt 1 pinch
- Olive oil 2 tsp
- [A] Butter 10g
- [A] Ketchup 2 tbsp
- [A] Chuno sauce 2 tsp
- [A] Water 2 tbsp
- [A] Granulated consommé 1/3 tsp
Steps
- In a bowl, add 200g ground pork, 100g shredded cabbage, 1 tsp consommé, black pepper to taste, and 1 pinch salt.
- Knead the mixture well by hand until it becomes sticky. 【Pro Tip!】 The cabbage acts as a binder, allowing the mixture to hold together without eggs.
- Form the mixture into oval patties, patting them between your hands to remove air. Lightly indent the center of each patty. 【Pro Tip!】 Removing air prevents cracking when cooked and helps maintain the crispy texture of the cabbage.
- Heat 2 tsp olive oil in a frying pan over medium heat. Place the formed cabbage hamburg steaks into the pan and cook until both sides are nicely browned. 【Pro Tip!】 Frying the surface until crisp enhances the texture of the cabbage.
- Once both sides are browned, cover with a lid and steam-fry over low heat for 5 minutes until cooked through.
- Remove the lid and take the cabbage hamburg steaks out of the frying pan. 【Pro Tip!】 If they feel firm when pressed (not squishy), they are cooked through.
- Wipe off any excess oil from the frying pan used to cook the cabbage hamburg steaks, then add 10g butter, 2 tbsp ketchup, 2 tsp Chuno sauce, 2 tbsp water, and 1/3 tsp granulated consommé.
- Heat over medium heat, stirring while simmering to create the sauce. Turn off the heat once the sourness has cooked off.
- Arrange the cabbage hamburg steaks on a plate and pour the prepared sauce over them.
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