Super Meaty Menchi Katsu With Ground Beef And Pork Recipe by mi__mam
Super Meaty Menchi Katsu with Ground Beef and Pork Cooking Instructions 1 Finely chop the cabbage and onion. I always mince pre-shredded cabbage for this recipe! 2 If using whole cabbage leaves, finely chop 3–5 large leaves. 3 In a bowl, combine the ground meat, cabbage, onion, and all the ☆ ingredients. Mix until the mixture becomes sticky. 4 Shape the mixture into patties. I made four large patties (about 4.5–5.3 oz or 130–150g each) and one smaller one for a lunchbox. Make them any size you like! 5 Coat each patty in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. 6 First, fry at 320–340°F (160–170°C) to cook through, then increase to 355°F (180°C) to brown until golden. 7 Drain on paper towels. 8 Serve on a plate. Add any leftover cabbage from the package as a garnish. Use up the whole bag! 9 This recipe was featured on Cookpad News! Thank you so much! 1 Finely chop the cabbage and onion. I always mince pre-shredded cabbage for this recipe! 1 Finely chop the cabbage and onion. I always mince pre-shredded cabbage for this recipe! 2 If using whole cabbage leaves, finely chop 3–5 large leaves. 2 If using whole cabbage leaves, finely chop 3–5 large leaves. 3 In a bowl, combine the ground meat, cabbage, onion, and all the ☆ ingredients. Mix until the mixture becomes sticky. 3 In a bowl, combine the ground meat, cabbage, onion, and all the ☆ ingredients. Mix until the mixture becomes sticky. 4 Shape the mixture into patties. I made four large patties (about 4.5–5.3 oz or 130–150g each) and one smaller one for a lunchbox. Make them any size you like! 4 Shape the mixture into patties. I made four large patties (about 4.5–5.3 oz or 130–150g each) and one smaller one for a lunchbox. Make them any size you like! 5 Coat each patty in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. 5 Coat each patty in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. 6 First, fry at 320–340°F (160–170°C) to cook through, then increase to 355°F (180°C) to brown until golden. 6 First, fry at 320–340°F (160–170°C) to cook through, then increase to 355°F (180°C) to brown until golden. 7 Drain on paper towels. 7 Drain on paper towels. 8 Serve on a plate. Add any leftover cabbage from the package as a garnish. Use up the whole bag! 8 Serve on a plate. Add any leftover cabbage from the package as a garnish. Use up the whole bag! 9 This recipe was featured on Cookpad News! Thank you so much! 9 This recipe was featured on Cookpad News! Thank you so much! 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 Cinnamon Bread From Scratch Mandyluvs sweets Micro Brownie Baked Apples Taco Pie Kandi's Greek-Style Potatoes Cinnamon Bread From Scratch Mandyluvs sweets Micro Brownie Baked Apples Taco Pie Kandi's Greek-Style Potatoes Shrimp Tacos Sloppy Hoe's Green Gram Snack (Sukhiyan/Mothakam) Fudge with Cocoa powder Drunken pears Stuffed Onion Bombs Roasted sweet Autumn vegetables with couscous Taco Pie Pan Fried Chicken with Thyme Slow Cooker Sausages and Lentils Casserole Shrimp Tacos Sloppy Hoe's Green Gram Snack (Sukhiyan/Mothakam) Fudge with Cocoa powder Drunken pears Stuffed Onion Bombs Roasted sweet Autumn vegetables with couscous Taco Pie Pan Fried Chicken with Thyme Slow Cooker Sausages and Lentils Casserole