Steps

1. Divide 1/4 head of cabbage into outer leaves for the menchi katsu and inner leaves for shredding.
   🕒 01:30
2. For the outer leaves of cabbage for the menchi katsu, thinly slice the core and roughly chop the leaves, cutting against the grain.
   🕒 02:01
3. Place the cabbage in a heatproof container, drizzle with a little water, cover with plastic wrap, and microwave to cool slightly. This step enhances sweetness and makes it easier to handle.
   🕒 03:09
4. Shred the inner leaves of cabbage for shredding. To keep it crisp, cut along the grain.
   🕒 04:00
5. Cut 1/2 small white onion in half. Finely chop one half for the menchi katsu and thinly slice the other half for the marinade.
   🕒 04:25
6. Remove the core from 1 tomato and chop it into small, bite-sized pieces.
   🕒 05:07
7. In a bowl, combine 200g ground pork, 1/3 tsp salt, and 1 beaten egg. Mix thoroughly by spreading your fingers until everything is well combined.
   🕒 05:28
8. Add the cooled, microwaved cabbage and the menchi katsu portion of white onion to the bowl. Mix well until the mixture holds together. This allows for a lot of vegetables, making it healthy and rich in nutrients.
   🕒 06:02
9. Spread appropriate amount of breadcrumbs on a tray and crush them slightly to help them stick better.
   🕒 07:04
10. Divide the menchi katsu mixture into 6 portions and flatten them into shapes that are easy to fry.
    🕒 07:15
11. Coat the shaped menchi katsu firmly with the crushed breadcrumbs, pressing them on. No flour or egg wash is needed as the ground meat is sticky enough to hold the breadcrumbs.
    🕒 07:43
12. Heat a small amount of frying oil in a frying pan and fry the menchi katsu until golden brown on both sides. Once the coating is stable, you can achieve an even fry with less oil by occasionally changing the position of the menchi katsu.
    🕒 08:14
13. In a bowl, combine the chopped tomato and the marinated portion of white onion. Add salt to taste, coarse black pepper to taste, and olive oil to taste, then mix to create the marinade. If using regular onion, soak it in water and drain before use.
    🕒 09:28
14. Line a plate with shredded cabbage and place the freshly fried menchi katsu on top.
    🕒 10:23
15. Drizzle with your preferred sauce, add the tomato and onion marinade on the side, and sprinkle with coarse black pepper. Your dish is ready to serve.
    🕒 10:45