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1
Chop the onion.
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2
Heat some oil in a frying pan and stir-fry the onions until soft.
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3
Let cool.
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4
Spread the panko on a baking sheet.
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5
Bake at 200C for about 4 minutes.
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6
Mix all the panko around once, then bake for an additional 4 minutes or until golden brown.
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7
Spread out the panko in a shallow dish or pan and let cool.
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8
In a bowl, combine the meat and the ingredients marked with .
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9
Knead until very sticky.
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10
Add the onion and the ingredients marked with and knead well.
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11
When sticky, divide in half, and shape into round patties that are larger than the buns.
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12
Dredge the meat patties in the flour, egg, then panko.
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13
Lightly sprinkle oil over the entire patty.
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14
Put a wire rack on top of a baking sheet and set the breaded patties on top.
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15
Bake for 12~14 minutes at 230C.
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16
Spread butter on the insides of the bread, then spread mayonnaise on one slice.
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17
Shred the cabbage, put into a heatproof bowl, wrap lightly with plastic wrap, and heat in the microwave (600W) for about 50 seconds to wilt.
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18
Put the cabbage on top of the mayonnaise, then the sauce, then the baked menchi katsu, then the sauce, and close with the other slice of bread.
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19
Press down a bit on the bread.
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20
Cut off the crusts if you like, then cut the sandwich in half, transfer to a plate, and enjoy!
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21
You can freeze leftover panko in an airtight bag.
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22
Use as-is when you need to.
