Finely chop the onion, carrot and cabbage leaves. Put the milk and panko in a large bowl and soak for a while.
Add the remaining ★ ingredients to the bowl and mix up well with your hands (use disposable gloves).
Divide into portions of about 1 heaping tablespoon each. The finished cutlets may vary in size, but that's the charm of homemade.
Form the portioned meat-vegetable mixture gently with your hands. I made 15 this time.
Coat with the flour, beaten egg and panko in that order. Fry slowly in 160°C oil. If it looks like they're scorching, lower the temperature of the oil a bit.
Drain off the oil completely. While the menchi katsu are draining, shred the cabbage to serve on the side. Make a sauce from ketchup and Japanese Worcestershire-style sauce mixed in a 2:1 ratio.
Story Behind this Recipe
My aim was to make minced meat cutlets that had lots of vegetables as well as meat.
If the mixture is too soft or too stiff, adjust by adding panko or milk. If the frying oil is too hot the surface will cook too fast and the insides will be raw, so be careful! If the cutlets are not cooked through, microwave for 40 to 50 seconds. Eat with your favorite sauce.