Ham Katsu
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Ham
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Calories
204 kcal
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Course
Main Course
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Cuisine
Japanese
Ham Katsu
Description
This Ham Katsu recipe starts with thinly sliced ham layered to create slightly thicker cutlets. The stacks are seasoned with black pepper before being coated first in all-purpose flour to help the egg adhere, then dipped in beaten egg, and finally coated with Japanese-style panko breadcrumbs. The panko is handled carefully, pressed lightly for coverage, to ensure it crisps up nicely when fried. The cutlets are deep-fried in neutral oil heated to around 340°F (170°C), which crisps the coating quickly while keeping the ham inside tender.
The crispy, golden breading contrasts with the savory, slightly smoky flavor of the ham. Serving the Ham Katsu with tonkatsu sauce and spicy karashi mustard adds tangy and sharp notes that complement the richness of the fried cutlets.
This dish works well as a snack or part of a meal and showcases a simple way to add texture and flavor to ham slices with minimal preparation.
Ingredients
- 8 lices ham (2 mm thick; I used Black Forest ham)
- ¼ cup all-purpose flour 4 Tbsp
- 1 egg beaten, large, 50 g each without shell
- 1½ cups breadcrumbs Japanese style panko
- neutral oil (for deep-frying)
To Serve
- tonkatsu sauce (you can make my homemade Tonkatsu Sauce recipe)
- karashi mustard Japanese hot mustard
Instructions
- Gather all the ingredients.
- With the 8 slices ham, stack 2 slices of ham for each cutlet. Season with freshly ground black pepper.
- Optional: To increase the fluffy and crispy texture of the panko, spray some water on 1½ cups panko (Japanese breadcrumbs) and fluff it up with your hands.
- Dip the stacked ham into ¼ cup all-purpose flour (plain flour), then shake off the excess. Next, run the ham through 1 large egg (50 g each w/o shell) (beaten) to coat it on both sides.
- Finally, lay the ham in the panko. Turn it over and gently press it into the breading to coat. When you deep-fry, the panko will become fluffy again so don’t worry about pressing it.
- Add neutral oil to a heavy-bottom pot and heat the oil to 340ºF (170ºC). You will at least need 1 inch of oil. You can check the temperature by inserting wooden chopsticks. When small bubbles appear around the tips of the chopsticks, the oil is ready. Or, throw a piece of panko into the oil. If the panko immediately comes right back to the surface, the oil is ready. Read more about How To Deep-Fry Food.
- Gently drop the panko-coated ham in the oil and deep-fry for 1 minute on the bottom side. Try to maintain the oil temperature by adjusting the heat. If you’re new to deep frying, a deep-fry thermometer is helpful.
- Once the bottom side is a nice golden brown, flip and cook for about 45 seconds on the other side. Remove the cutlet from the oil and let the excess oil drip off.
- Then, transfer the cutlet to a wire rack or plate lined with a paper towel. Before you start the next batch, always pick up the crumbs in the oil (they will darken the oil if you leave them).
- Once they are cool enough to handle, slice the cutlets in half and serve immediately. Serve with tonkatsu sauce on the side. I like to garnish with parsley and put a small amount of Japanese karashi hot mustard on the plate. Just like the drama Midnight Diner: Tokyo Stories, I served Ham Katsu with shredded cabbage, tomato wedges, and Japanese potato salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Ham
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 378mg | 16% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 47IU | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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