Cabbage Packed Scoop Menchi Katsu Recipe by きよみんーむぅ
Cabbage-Packed Scoop Menchi Katsu Cooking Instructions 1 Shred the cabbage and finely chop the onion. Place them in a bowl and sprinkle the cabbage with salt. In a separate bowl, mix the panko breadcrumbs and milk together. 2 Cover the bowl with the cabbage and onion loosely with plastic wrap and microwave at 600W for 1 minute 30 seconds. Let cool. 3 In another bowl, combine the ground meat, microwaved cabbage and onion, the panko-milk mixture, egg, ketchup, soy sauce, Worcestershire sauce, sugar, nutmeg, and salt and pepper. Mix well. 4 Spread the meat mixture evenly in a heatproof baking dish. Sprinkle the panko breadcrumbs on top and drizzle with vegetable oil. 5 Bake in a preheated oven at 400°F (200°C) for 25 minutes. If you insert a skewer and the juices run clear, it's done. (Baking time may vary depending on your oven.) 1 Shred the cabbage and finely chop the onion. Place them in a bowl and sprinkle the cabbage with salt. In a separate bowl, mix the panko breadcrumbs and milk together. 1 Shred the cabbage and finely chop the onion. Place them in a bowl and sprinkle the cabbage with salt. In a separate bowl, mix the panko breadcrumbs and milk together. 2 Cover the bowl with the cabbage and onion loosely with plastic wrap and microwave at 600W for 1 minute 30 seconds. Let cool. 2 Cover the bowl with the cabbage and onion loosely with plastic wrap and microwave at 600W for 1 minute 30 seconds. Let cool. 3 In another bowl, combine the ground meat, microwaved cabbage and onion, the panko-milk mixture, egg, ketchup, soy sauce, Worcestershire sauce, sugar, nutmeg, and salt and pepper. Mix well. 3 In another bowl, combine the ground meat, microwaved cabbage and onion, the panko-milk mixture, egg, ketchup, soy sauce, Worcestershire sauce, sugar, nutmeg, and salt and pepper. Mix well. 4 Spread the meat mixture evenly in a heatproof baking dish. Sprinkle the panko breadcrumbs on top and drizzle with vegetable oil. 4 Spread the meat mixture evenly in a heatproof baking dish. Sprinkle the panko breadcrumbs on top and drizzle with vegetable oil. 5 Bake in a preheated oven at 400°F (200°C) for 25 minutes. If you insert a skewer and the juices run clear, it's done. (Baking time may vary depending on your oven.) 5 Bake in a preheated oven at 400°F (200°C) for 25 minutes. If you insert a skewer and the juices run clear, it's done. (Baking time may vary depending on your oven.) 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 Mac n' Cheese Spinach Casserole Shiitake & Black Garlic Ramen Chickpea salad Christmas Butter Cookies (Xristougeniatika Mbiskota Boutirou) Chicken veggie wrap Mac n' Cheese Spinach Casserole Shiitake & Black Garlic Ramen Chickpea salad Christmas Butter Cookies (Xristougeniatika Mbiskota Boutirou) Chicken veggie wrap Peanut Chutney Lemon Mandazi Toffee sauce Mint corriender chutney Banana Stem Pickle Savoury (salty) carrot crepes Tomato salsa Tikki Chaat Roasted Capsicum Chutney with mint and Coriander Chiroti Peanut Chutney Lemon Mandazi Toffee sauce Mint corriender chutney Banana Stem Pickle Savoury (salty) carrot crepes Tomato salsa Tikki Chaat Roasted Capsicum Chutney with mint and Coriander Chiroti