Crunchy Outside, Fluffy Inside Minced Pork Cutlet

Crunchy Outside, Fluffy Inside Minced Pork Cutlet

It's crunchy outside and fluffy inside with the sweet juicy flavors from the nappa cabbage and meat.


Mixed ground beef and pork
300 g
1 whole head
Napa cabbage (or cabbage)
Salt and pepper
to your liking
1/2 teaspoon
1 teaspoon
Japanese Worcestershire-style sauce
1 tablespoon
3 tablespoons
★ Egg
to your liking
★ Water
to your liking
☆ Panko
to your liking


1. After washing the vegetables, mince the onions.
2. Chop the napa cabbage. You can use regular cabbage, but napa cabbage will have more volume and a sweeter taste.
3. In a bowl, mix the onions, napa cabbage, minced meat, eggs, ketchup, panko, Worcestershire-style sauce.
4. After mixing, shape into patties. Frying the patties will cause them to expand, so shape the patties slightly smaller.
5. Coat with the egg, flour, water mixture and then with panko.
6. Pay attention to the cutlets while frying, once the cutlet has browned, it is done.
7. Eat with tonkatsu sauce, Worcestershire-style sauce, or aurora sauce.
8. Note: Aurora sauce is made by mixing equal parts of ketchup, mayo, and soy sauce. Give it a try!

Story Behind this Recipe

I decided to make pork cutlets using leftover napa cabbage. To my surprise, it was amazingly sweet and delicious!!