Japanese-Style Salisbury Steak
Ginger and Japanese leek give these Salisbury steaks a mild and well-rounded flavor.
20 minutes
278kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Separate napa cabbage into stems and leaves. Quickly boil stems, dice and then press to remove excess water.
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Thoroughly combine ground meat, Japanese leek, ginger, diced napa cabbage stem, and ingredients from (A). Form into patties. Heat salad oil in a pan and fry patties. Add sake, cover and cook on medium heat until finished.
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Julienne carrot and napa cabbage leaves, place with snow peas in a microwave-safe dish and cook on high until slightly soft.
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Serve vegetables and Salisbury steaks together, adding a dash of Kikkoman Ponzu Lime as desired.
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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