This no-water hamburg pot is packed with the concentrated flavors of vegetables and meat. The moment you pierce it with chopsticks, the juices overflow, creating fluffy, juicy hamburg patties and an exquisite recipe where even the last drop of soup is delicious. Please try it at home.
Ingredients
Main Ingredients (2 servings)
- Ground meat mix 200g
- Onion 1/4 (60g)
- Egg 1
- Panko (Breadcrumbs) 4 tbsp
- Cabbage 150g
- Shimeji mushrooms 1/2 bunch (100g)
- Broccoli 40g
- Diced tomatoes 1/2 can (200g)
Seasonings
- Salt (to taste)
- Pepper (to taste)
- Cooking Sake (Rice Wine) 1 tbsp
- Worcestershire Sauce 1 tbsp
- Granulated consommé 1 tsp
- Sugar 1 tsp
Steps
- Finely chop 1/4 onion (60g). Microwave the onion for 1 minute on 600W and let it cool slightly.
- In a bowl, combine 1 egg, 2 tbsp water, and 4 tbsp panko (breadcrumbs), then mix well.
- Add 200g ground meat mix, salt (to taste), and pepper (to taste) to the bowl from step 2 and knead until sticky.
- Add the cooled onion and mix further.
- Take the meat mixture into your hands, clap it between your palms to remove air, shape it into an oval, and make an indentation in the center.
- Heat oil in a pot and add the shaped hamburg patties. Sear both sides until browned, flipping them halfway through, then remove them from the pot.
- In the same pot, add 150g cabbage and 1/2 bunch shimeji mushrooms (100g) and stir-fry briefly until coated with oil. Spread and flatten them on the bottom of the pot.
- Add 1/2 can diced tomatoes (200g), 1 tbsp cooking sake (rice wine), 1 tbsp Worcestershire sauce, 1 tsp granulated consommé, and 1 tsp sugar to the pot.
- Arrange the removed hamburg patties back into the pot and place 40g broccoli in the gaps.
- Cover with a lid, simmer over low heat for 10 minutes, and once the hamburg patties are cooked through, it's ready.
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