Cut the cabbage into thick shreds. Sprinkle with a pinch of salt and gently massage. Let sit for about 5 minutes.

Squeeze the cabbage well to remove excess moisture.

Finely chop the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until translucent. Transfer to a tray or plate and let cool.

In a bowl, mix the egg, panko, and milk together and let the panko soak.

In a large bowl, combine the ground meat, cabbage, sautéed onion, and the panko mixture. Season lightly with salt and pepper, then mix well until combined.

Divide the mixture into 8 portions. Shape each into an oval, pressing firmly to remove air from the center.

Make the batter by mixing the egg, flour, and water together until smooth.

Coat each patty in the batter, then cover with panko breadcrumbs.

When coating with panko, gently press the center of each patty to make a slight indentation. (This helps them cook evenly.)

Heat oil to 340°F (170°C). Fry the patties until golden brown. Try not to move them too much until the coating sets!

Drain the fried menchi katsu well. Serve on a plate with salad or your favorite sides.

These menchi katsu are extra juicy thanks to all the cabbage. They’re best enjoyed with a splash of soy sauce!