Juicy Cabbage Menchi Katsu Recipe by トイロ＊
This recipe is translated from Cookpad Japan. See original: キャベツたっぷり！メンチカツ Juicy Cabbage Menchi Katsu Cooking Instructions 1 Cut the cabbage into thick shreds. Sprinkle with a pinch of salt and gently massage. Let sit for about 5 minutes. 2 Squeeze the cabbage well to remove excess moisture. 3 Finely chop the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until translucent. Transfer to a tray or plate and let cool. 4 In a bowl, mix the egg, panko, and milk together and let the panko soak. 5 In a large bowl, combine the ground meat, cabbage, sautéed onion, and the panko mixture. Season lightly with salt and pepper, then mix well until combined. 6 Divide the mixture into 8 portions. Shape each into an oval, pressing firmly to remove air from the center. 7 Make the batter by mixing the egg, flour, and water together until smooth. 8 Coat each patty in the batter, then cover with panko breadcrumbs. 9 When coating with panko, gently press the center of each patty to make a slight indentation. (This helps them cook evenly.) 10 Heat oil to 340°F (170°C). Fry the patties until golden brown. Try not to move them too much until the coating sets! 11 Drain the fried menchi katsu well. Serve on a plate with salad or your favorite sides. 12 These menchi katsu are extra juicy thanks to all the cabbage. They’re best enjoyed with a splash of soy sauce! 13 You can freeze the patties after step 9. Store in a sealed bag and fry straight from frozen when you want to eat them. Just fry a few at a time so the oil temperature doesn’t drop. 14 If you’d like, check out my blog: 1 Cut the cabbage into thick shreds. Sprinkle with a pinch of salt and gently massage. Let sit for about 5 minutes. 1 Cut the cabbage into thick shreds. Sprinkle with a pinch of salt and gently massage. Let sit for about 5 minutes. 2 Squeeze the cabbage well to remove excess moisture. 2 Squeeze the cabbage well to remove excess moisture. 3 Finely chop the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until translucent. Transfer to a tray or plate and let cool. 3 Finely chop the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until translucent. Transfer to a tray or plate and let cool. 4 In a bowl, mix the egg, panko, and milk together and let the panko soak. 4 In a bowl, mix the egg, panko, and milk together and let the panko soak. 5 In a large bowl, combine the ground meat, cabbage, sautéed onion, and the panko mixture. Season lightly with salt and pepper, then mix well until combined. 5 In a large bowl, combine the ground meat, cabbage, sautéed onion, and the panko mixture. Season lightly with salt and pepper, then mix well until combined. 6 Divide the mixture into 8 portions. Shape each into an oval, pressing firmly to remove air from the center. 6 Divide the mixture into 8 portions. Shape each into an oval, pressing firmly to remove air from the center. 7 Make the batter by mixing the egg, flour, and water together until smooth. 7 Make the batter by mixing the egg, flour, and water together until smooth. 8 Coat each patty in the batter, then cover with panko breadcrumbs. 8 Coat each patty in the batter, then cover with panko breadcrumbs. 9 When coating with panko, gently press the center of each patty to make a slight indentation. (This helps them cook evenly.) 9 When coating with panko, gently press the center of each patty to make a slight indentation. (This helps them cook evenly.) 10 Heat oil to 340°F (170°C). Fry the patties until golden brown. Try not to move them too much until the coating sets! 10 Heat oil to 340°F (170°C). Fry the patties until golden brown. Try not to move them too much until the coating sets! 11 Drain the fried menchi katsu well. Serve on a plate with salad or your favorite sides. 11 Drain the fried menchi katsu well. Serve on a plate with salad or your favorite sides. 12 These menchi katsu are extra juicy thanks to all the cabbage. They’re best enjoyed with a splash of soy sauce! 12 These menchi katsu are extra juicy thanks to all the cabbage. They’re best enjoyed with a splash of soy sauce! 13 You can freeze the patties after step 9. Store in a sealed bag and fry straight from frozen when you want to eat them. Just fry a few at a time so the oil temperature doesn’t drop. 13 You can freeze the patties after step 9. Store in a sealed bag and fry straight from frozen when you want to eat them. Just fry a few at a time so the oil temperature doesn’t drop. 14 If you’d like, check out my blog: 14 If you’d like, check out my blog: More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sponge Cake Roasted Pumpkin Seeds Pumpkin seeds Sunshine Chinese Barbecue Chicken Banana Egg Pancakes Sponge Cake Roasted Pumpkin Seeds Pumpkin seeds Sunshine Chinese Barbecue Chicken Banana Egg Pancakes Mint Paste Bacon & Eggs Tacos Roasted Pumpkin Seeds Cereal tricks mix 7-Layer Salad Baked Wet Cake from Aceh (ADEE GROENG-GROENG) Pumpkin seeds Peanut Butter Cookies Filet Mignon with Mushroom Wine Sauce Banana Egg Pancakes Mint Paste Bacon & Eggs Tacos Roasted Pumpkin Seeds Cereal tricks mix 7-Layer Salad Baked Wet Cake from Aceh (ADEE GROENG-GROENG) Pumpkin seeds Peanut Butter Cookies Filet Mignon with Mushroom Wine Sauce Banana Egg Pancakes