Steps

1. Chop the cabbage into 1cm cubes. First, cut it in half lengthwise and remove the tough core.
   🕒 01:14
2. Place the chopped cabbage (200g) in a large bowl.
   🕒 02:08
3. Add 2 pinches of salt and 2 pinches of sugar to the bowl and knead until it releases moisture. This is the key! Lightly dehydrating the cabbage makes it easier to mix with the meat and concentrates its sweetness.
   🕒 02:17
4. Let it sit for 5-10 minutes to drain excess moisture.
   🕒 02:46
5. Preheat your oven to 180°C (350°F).
   🕒 02:53
6. Lightly grease two oven-safe dishes (for 2 servings) with oil using a paper towel. This is the key! This prevents the minced cutlets from sticking to the dish.
   🕒 03:28
7. In a separate bowl, combine ground pork and beef mix (200g), 2 pinches of salt, 2 pinches of sugar, 2 pinches (or 10 shakes) of MSG (Umami Seasoning), 1 egg, and 1 tbsp potato starch.
   🕒 03:56
8. Pat the surface of the dehydrated cabbage dry with a paper towel. This is the key! It's okay to just wipe off the surface moisture; don't wring it out too hard.
   🕒 04:53
9. Mix the ingredients for the meat mixture thoroughly until sticky. This is the key! Developing stickiness prevents the umami from escaping.
   🕒 05:31
10. Add the cabbage to the sticky meat mixture and mix until evenly distributed.
    🕒 06:02
11. Spread the meat mixture into the greased dishes. Use a spoon or spatula to press out air bubbles and level it to an even thickness. This is the key! Pressing out air prevents cracking during baking and locks in flavor. Even thickness ensures even cooking.
    🕒 06:26
12. Generously sprinkle panko breadcrumbs all over the top, followed by an even layer of Parmesan cheese. This is the key! The panko and cheese create a crispy texture. The cheese also adds richness.
    🕒 07:09
13. Bake in the preheated oven at 180°C (350°F) for 33 minutes. This is the key! Baking time may vary depending on your oven and dish, so check around 30-35 minutes. The internal temperature should be around 85°C (185°F).
    🕒 07:38
14. In a small bowl for the sauce, combine [A] 1 tbsp Worcestershire sauce, [A] 1 tbsp ketchup, [A] 1/2 tbsp sugar, [A] 1 tsp soy sauce, and [A] 1 tbsp water. Heat over low heat.
    🕒 07:57
15. Gently bring the sauce to a simmer, mellowing the sharp flavors of the ketchup and sauce.
    🕒 08:28
16. Once simmering, remove from heat and stir in [B] 4-5g Japanese mustard. This is the key! Mustard's pungency diminishes when heated, so adding it at the end preserves its subtle spiciness.
    🕒 08:41
17. Remove the baked minced cutlets from the oven.
    🕒 09:11