Cabbage Menchi Katsu 

• 300 grams Ground pork or ground beef
• 3 leaves Cabbage
• 1/2 Onion
• 1 Egg
• 200 ml Panko
• 60 ml Milk
• 1 dash Salt
• 1 dash Pepper

Cooking Instructions

1. Combine all the ingredients except for the katakuriko slurry in a pot. Once it comes to a slight boil, add the katakuriko slurry to thicken.
2. Crack the egg open into a bowl and beat. Add the cake flour and water and mix well.
3. Finely chop the cabbage, rub in the salt, and let sit for a bit. Finely chop the onion. Add the panko and milk and let soak.
4. Combine the meat, egg, the Step cabbage (wring out the moisture), the Step 3 onions, the Step 3 panko, salt, and pepper in a bowl and knead well with your hands.
5. Divide Step 4’s meat mixture into 6 cm diameter, 1 cm thick patties and arrange in a small pan.
6. Dredge Step 5 in the batter from Step 2. (If you grip it with chopsticks, it will probably crumble, so get enough batter on it so that it doesn’t break when picked up.)
7. Coat both sides of the meat from Step 6 with panko in a bowl.
8. Heat the oil and fry Step 7 in it. Transfer to a plate and top with the grated onion from Step 1.