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1
Prepare the ingredients.
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2
Even if the cabbage is big or small, it won't be a problem.
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3
Finely shred the cabbage, and roughly chop.
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4
Mince the onion.
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5
Combine the cabbage and onion, and rub with salt.
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6
For the amount of salt, adjust according to the following: 1/2 teaspoon for 1/4 (200 g) of cabbage, or a little over 1 teaspoon for 1/2 (400 g) of cabbage.
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7
Add the ingredients from to the ground meat and mix well until it starts to get sticky.
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8
Add cabbage and onion to the meat and knead well.
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9
Roll the filling into ball-shaped cutlets.
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10
They tend to flatten as you apply coating, so it's great if you can keep them ball-shaped at this point.
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11
In a bowl, add the ingredients from (white flour and egg) and mix.
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12
Gradually add water and mix well until there are no lumps.
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13
Dip the cutlets from Step 8 into the batter from Step 9, and coat with panko.
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14
Deep-fry in oil until golden brown.
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15
The filling is soft, so try not to touch them until the coating starts to brown.
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16
Once they start to brown, flip them over.
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17
The meat juice will evaporate if you fry them for too long, so once they turn golden brown, cook through in residual heat.
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18
Let them sit for a bit once fried.
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19
It's filled with plenty of cabbage.
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20
Freshly fried cutlets are so hot and juicy, they're irresistible.
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21
The sweetness of the onion and juiciness of the cabbage helps so.
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22
It's tasty even by itself, but I recommend eating with a sauce made with ketchup and semi-sweet Japanese Worcestershire-style sauce.
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23
When heating for the next day, it'll retain it's crispy coating and juicy meat if you do so in a toaster oven.
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24
I also recommend making this into a meat cutlet sandwich with lettuce.
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25
The nutritional content is 290 calories and 3.5 g salt per serving.
