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1 medium onion, finely diced

2 tablespoons neutral-flavored oil

1 green onion, finely diced

1 clove garlic, finely diced

1 pound ground beef

5 tablespoons panko breadcrumbs

1 ½ tablespoons soy sauce

1 large egg, lightly beaten

1 teaspoon salt

½ teaspoon freshly cracked black pepper

½ teaspoon nutmeg

1 tablespoon ketchup or tomato sauce

1 teaspoon Worcestershire sauce

finely shredded green cabbage, for serving

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FOR COATING THE MENCHI KATSU:

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½ cup all-purpose flour

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 tablespoon ketchup/tomato sauce

1 tablespoon hot water

1 tablespoon sweet chilli sauce

1 teaspoon lemon juice

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FOR THE MENCHI TONKATSU SAUCE:

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1 tablespoon Worcestershire sauce

1 tablespoon ketchup/tomato sauce

1 tablespoon hot water

1 tablespoon sweet chilli sauce

1 teaspoon lemon juice

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1. Sauté the onion over medium heat with a bit of oil until it has become golden brown and translucent. Add the green onion and garlic and sauté for a few seconds, until aromatic. Transfer the onion mixture to a large bowl and set aside to cool.

2. To the same bowl, add the ground beef, panko bread- crumbs, soy sauce, egg, salt, pepper, nutmeg, ketchup or tomato sauce, and Worcestershire sauce.

3. Using clean hands, combine the beef mixture until it becomes pale and sticky. Roughly divide the mixture into 6 balls.

4. Repeatedly toss each ball from one hand to the other re-pleatedly to release any air pockets, then shape them into oval patties and let rest in the refrigerator while setting up your dredging station.

5. To set up your dredging station, prepare 3 bowls that contain flour, beaten eggs, and panko breadcrumbs, re- respectively. Start by coating your first patty in the flour, dipping it in the egg mixture, then coating it in panko bread-crumbs. Repeat for the rest of the patties and set aside.

6. Add oil to a wok or deep frying pan over medium-high heat. Heat until the oil reaches 350°F.

7. Gently place the patties into the oil and fry for 3 minutes on each side (a total of 6 minutes). Fry your patties in small batches so that the wok is not overcrowded. Place the patties onto a wire rack so that air can circulate at the bottom of the patties.

8. To make the Menchi Tonkatsu sauce, combine all the ingredients in a bowl until no lumps remain.

9. Serve the menchi katsu on a platter while hot, with the menchi tonkatsu sauce and finely shredded cabbage on the side. Alternatively, wrap each menchi katsu with a sheet of wax paper (the top half of the menchi katsu should be ex- posed) and take it as a on-the-go snack.