Ham Katsu (Deep-fried Panko Breaded Ham)

Ham Katsu is a deep-fried, panko coated cutlet made with thinly sliced ham. It’s made the identical method as Tonkatsu, however a thick slice of pork is changed by a really skinny, spherical piece of processed ham.

That is considered one of my nostalgic meals that I sometimes get an urge to eat. I need to say the genuine Ham Katsu comprises a really small quantity of protein in comparison with the coating that consists of flour, egg, and panko breadcrumbs. However this unbalanced proportion makes the cutlet extraordinarily crunchy.

About Ham Katsu

Ham Katsu originated in Japan after WWII. It’s mentioned that pressed ham was created after the conflict and folks began frying it at delicatessen outlets. Even low-quality low-cost ham turned scrumptious when deep-fried with panko breadcrumbs.

Up to now, freshly cooked Ham Katsu had been served by butchers together with Korokke, and sometimes purchased and eaten by youngsters. I used to be considered one of them.

Maybe due to this, Ham Katsu had connotations of low-cost meals, and ranked beneath the opposite cutlets resembling Tonkatsu. Throughout the excessive financial progress interval in Japan, Ham Katsu was even referred to as a poor man’s meals.

Genuine model of ham cutlet.

It’s certainly an affordable dish to make in comparison with Tonkatsu, and it turned fashionable amongst widespread folks.

The unique Ham Katsu used a really skinny slice of spherical ham with a thick panko coating. In case you halve it, you possibly can see a slice of paper-thin ham sandwiched within the thick crumbed coating.

Nowadays, Ham Katsu makes use of a thick slice of ham, like ham steaks. Maybe it tries to compete in opposition to Tonkatsu, however I need to admit that I like the unique skinny model of Ham Katsu higher than the trendy Ham Katsu.

The trendy model of thick ham cutlet.

At the moment’s recipe is the panko breaded ham cooked identical to how I bear in mind it in my childhood, besides that I used 2 slices of ham per piece of cutlet.

What’s in My Ham Katsu (Deep-fried Panko Breaded Ham)

• Thinly sliced pork ham (spherical form)
• Pepper
• Flour
• Egg
• Panko breadcrumbs
• Oil to deep fry (not within the picture above)

I purchased a pack of thinly sliced smoked ham, however you need to use any spherical ham. The diameter of my ham was about 9cm/3 9⁄16″, the thickness was lower than 2mm/3⁄32″. As a result of the ham is so skinny, I used 2 slices so as to actually style the ham.

You solely want pepper for seasoning for the reason that ham is already salty.

Serving

I added a small quantity of Japanese mustard, karashi, as a condiment. It goes nicely with Ham Katsu. I made karashi from the karashi powder (the precise picture above), however karashi paste in a tube (the left picture) is OK too. In case you don’t have karashi, you need to use English mustard.

I ate my Ham Katsu with fruity tonkatsu sauce, however you need to use Worcestershire sauce or chūno sauce as an alternative. I typically eat them and not using a sauce.

How you can Make Ham Katsu (Deep-fried Panko Breaded Ham)

There’s nothing particular about making Ham Katsu. That is maybe the best of all of the cutlet recipes since you hardly spend any time on getting ready the ham.

1. Put 2 slices of ham collectively and season the floor of the ham with pepper.
2. Coat the ham with flour, egg, and panko breadcrumbs.
3. Warmth oil to 170-180°C/338-356°F and deep-fry the crumbed ham till golden brown.
4. Minimize the spherical fried ham in half and serve with greens, karashi mustard, and a sauce of your alternative.

Don’t overcrowd the oil with too many cutlet items. If you’re frying the cutlet in batches, take away the breadcrumbs within the oil utilizing a effective skimmer earlier than placing the subsequent batch within the oil.

You’re in all probability consuming extra breadcrumbs than ham, however that is the genuine Ham Katsu. It doesn’t cease you from utilizing a thick slice of ham to make Ham Katsu, and the method is similar, besides that you’ll want to deep-fry a bit longer.

You may as well put a slice of cheese between the 2 slices of ham and deep-fry. The melting cheese is appetising.

What makes me smile after I chew into my Ham Katsu is the sound of the crunchiness that comes from the thick breadcrumb coating with the paper-thin ham.

Yumiko

Ham Katsu (Deep-fried Panko Breaded Ham)

Ham Katsu is a deep-fried panko coated cutlet made with thinly sliced ham. It’s made the identical method as Tonkatsu, however a thick slice of pork is changed with a really skinny, spherical piece of processed ham.

Cook dinner Time assumes that one Ham Katsu is deep-fried at a time. In case you fry two or 4 items at a time, the Cook dinner Time will probably be halved or quartered respectively.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you a listing of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Predominant

Delicacies:

Japanese

Key phrase:

ham cutlet recipe, Ham recipe

Serves: 2

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 8
  slices
  thinly sliced ham
  (80g/2.8oz, be aware 1)
• 2
  pinches
  pepper
• 2
  tbsp
  flour
• 1
  egg
• 1⅓
  cups
  panko breadcrumbs
• Oil to deep fry

Directions

1. Put two slices of ham collectively so as to deal with them as whether it is one slice of ham. You’ll have 4 units of ham.

2. Sprinkle pepper on either side of every set of ham.

3. Take one set of ham at a time, coat the ham with flour then pat to shake off extra flour. Place the floured ham within the egg and coat throughout (be aware 4). Switch to the breadcrumbs and totally cowl the ham with breadcrumbs.

4. Warmth oil in a frying pan or a shallow saucepan to 170-180°C/338-356°F. You solely want 2-2.5cm/1” deep of oil.

5. Gently put hams within the oil with out overlapping (be aware 5), and fry for 1-1.5 minutes. Flip them over and cook dinner for one more minute or so till the floor turns into golden brown.

6. Switch the Ham Katsu onto a tray with a rack, or lined with a few layers of paper towel to empty extra oil.

7. Minimize every Ham Katsu in half, making two semi-circle items (be aware 6).

8. Place shredded greens on one aspect of a serving plate and place 4 semi-circle Ham Katsu subsequent to it. Put a knob of mustard on the aspect of the plate and serve with a sauce of your alternative in a small jar or a bowl.

Recipe Notes

1. I used smoked leg ham, which weighed 10g/0.4oz per slice. It was spherical and about 9cm/3 9⁄16″ in diameter. The thickness was lower than 2mm/3⁄32″. I used thinly sliced ham immediately in order that I could make an genuine model of Ham Katsu.

You should utilize thicker ham to make the dish extra substantial. You will want to deep-fry the thick Ham Katsu for a barely longer interval.

2. You don’t have to make use of mustard, however I believe that it goes nicely with Ham Katsu. You possibly can substitute Japanese karashi mustard with English mustard.

3. I like to make use of fruity thick tonkatsu sauce after I eat deep-fried crumbed dishes resembling Ham Katsu, Tonkatsu, and Korokke. However it’s also possible to use a much less fruity sauce resembling chūno sauce and Worcestershire sauce.

4. The egg typically doesn’t stick on the flour, particularly when there may be an excessive amount of flour on the ham. You will need to coat the ham with the egg totally in order that the breadcrumbs can stick with the ham higher.

5. Don’t overcrowd the oil with too many Ham Katsu items. My pot couldn’t take multiple, however if in case you have a big pan, you possibly can match extra.

If you’re frying the Ham Katsu in batches, take away the breadcrumbs within the oil utilizing a effective skimmer earlier than placing the subsequent batch within the oil.

6. In case you desire, serve Ham Katsu with out halving them.

7. Vitamin per serving. It’s assumed that the oil absorption price is 20%.

serving: 127g energy: 437kcal fats: 27g (35%) saturated fats: 3g (15%) trans fats: 0.2g polyunsaturated fats: 5.1g monounsaturated fats: 17g ldl cholesterol: 119mg (40%) sodium: 683mg (11%) carbohydrates: 30g (11%) dietary fibre: 1.8g (6%) sugar: 2.7g protein: 17g vitamin D: 1mcg (4%) calcium: 81mg (6%) iron: 2.7mg (15%) potassium: 249mg (5%)