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 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.
Snow peas - removing stems and strings
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
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