Mix meat, AJI-SHIO® and nutmeg powder into a bowl until well combined and sticky.

Mix in egg yolk, breadcrumbs and onion. Mix until well combined.

Split the meat mixture into 2 portions. Mould it into an oval shape, squeeze out the air and make a dent in the center.

Heat the oil in a non-stick pan and pan fry the hamburg steak on both sides until golden brown. Set aside.

Using the same pan, add butter and sliced onions. Once the onions are tender and caramelised, add the wheat flour, Worcestershire sauce, tomato ketchup and water.

Let the sauce thicken slightly and season with TUMIX®.

Place the hamburg steak into the sauce and cover the pan. Stew for 2-3 minutes.

In a pot, boil 500ml of water and blanch the vegetables until partially cooked. Drain and set aside.

Heat cooking oil in a non-stick pan.

Sauté garlic until fragrant.

Add the blanched vegetables and season with TUMIX®.

Stir-fry the vegetables for no more than 3 minutes to maintain the colour and crispiness. Ready to serve.

Boil water, onion and TUMIX®.

Skim the scum from the soup and turn off the heat after 10 minutes.

Add AJI-SHIO® to taste and garnish with spring onions.