Freezable Minced Cabbage & Beef Cutlets for Bento

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Freezable Minced Cabbage & Beef Cutlets for Bento. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Freezable Minced Cabbage & Beef Cutlets for Bento is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Freezable Minced Cabbage & Beef Cutlets for Bento is something which I have loved my entire life. They are fine and they look fantastic.

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As for the number of servings that can be served to make Freezable Minced Cabbage & Beef Cutlets for Bento is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Freezable Minced Cabbage & Beef Cutlets for Bento using 15 ingredients and 8 steps. Here is how you can achieve that.

I usually make these minced cutlets for dinner, and I decided to figure out a way that I could make these and save them for bento. This is an easy-to-make amount that I came up with.

Try enjoying this with Japanese Worcester sauce or with tonkatsu sauce, etc.
If you're going to make this for a meal and eat while still hot, I recommend this onion sauce! Recipe by Hokkori-no

Ingredients and spices that need to be Take to make Freezable Minced Cabbage & Beef Cutlets for Bento:

1. 200 grams Minced beef (You can use pork too)
2. 100 grams Cabbage
3. 1/4 tsp ・Salt (for cabbage)
4. 50 grams Onion
5. 1/2 Egg
6. 100 ml Panko
7. 30 ml Milk
8. 1 dash Salt
9. 1 dash Pepper
10. 1 Frying oil
11. Half a batch of "Simple 2-Step Batter" Recipe ID: 1364962
12. 1/2 Beaten egg
13. 4 tbsp Cake flour
14. 2 and 1/2 tablespoon Water
15. 1 ・Panko

Instructions to make to make Freezable Minced Cabbage & Beef Cutlets for Bento

1. [2-Step Batter] Beat the egg in a bowl. Add in the flour and water and mix well.
2. Finely chop the cabbage and add a little salt to it. Mince the onion as well. Mix together the panko crumbs and milk until the milk is absorbed.
3. Next, combine the meat, everything you made in Step 2, salt, and pepper in a bowl and mix well with your hands.
4. Next, form the mixture into 6 cm wide by 1 cm thick small patties on a tray and shape them.
5. Dip them in the batter prepared in Step 1. They can break easily so try resting them on top of some chopsticks while you do it.
6. Next, coat both sides with the panko crumbs.
7. Deep fry the cutlets. Once they have cooled, put them in a freezer bag and then put them in the freezer.
8. If you're going to be putting them into a bento, place the required amount on a heatproof plate and warm in the microwave.

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