How to Make Speedy Cabbage Menchi Katsu (With Grated Onion Sauce)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cabbage menchi katsu (with grated onion sauce). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cabbage Menchi Katsu (With Grated Onion Sauce) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cabbage Menchi Katsu (With Grated Onion Sauce) is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook cabbage menchi katsu (with grated onion sauce) using 23 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cabbage Menchi Katsu (With Grated Onion Sauce):

1. Take 300 grams Ground pork or ground beef
2. Get 3 leaves Cabbage
3. Prepare 1/2 Onion
4. Make ready 1 Egg
5. Prepare 200 ml Panko
6. Make ready 60 ml Milk
7. Prepare 1 dash Salt
8. Get 1 dash Pepper
9. Make ready 1 Frying oil
10. Take Easy 2-Step Batter (Recipe ID: 1364962)
11. Get 1 Egg
12. Prepare 8 tbsp Cake flour
13. Prepare 5 tbsp Water
14. Make ready 1 Panko
15. Make ready Grated Onion Sauce
16. Make ready 150 ml Water
17. Make ready 2 tsp Sugar
18. Take 2 tbsp Mirin
19. Take 1 tbsp Sake
20. Prepare 3 tbsp Mentsuyu (3x concentrate)
21. Take 2 tsp Your favorite grilling sauce (or Worcestershire-style sauce)
22. Get 3 tbsp Grated onion
23. Get 1 Katakuriko slurry

Instructions to make Cabbage Menchi Katsu (With Grated Onion Sauce):

1. [Grated Onion Sauce] 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. [Easy 2-Step Batter] 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.

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