Photograph of the finished Ham katsu

Japan · Giăm bông lăn bột chiên Ham katsu

Ham katsu

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ham Ham 1 kg
  • Photograph of Panko breadcrumbs Panko breadcrumbs 440 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 200 g
  • Photograph of Oil Oil 1.4 l
  • Photograph of Tonkatsu sauce Tonkatsu sauce 240 g
  • Photograph of Cabbage Cabbage 600 g
  • Photograph of Lime Lime 2
  • Photograph of Dijon mustard Dijon mustard 60 g

Method

  1. 1 Use a 1 cm thick slice of ham or stack three thin slices on top of each other to form a single piece.
  2. 2 Stack thin slices until the piece is thick enough; when fried, a single thin slice will only have a batter coating.
  3. 3 Spread a little Dijon mustard between the slices to help them stick together and add flavor.
  4. 4 Roll the dough in flour, dip it in egg, then coat it with breadcrumbs and press firmly to ensure the coating adheres completely.
  5. 5 Let the piece rest for 10 minutes so the powder becomes moist again and doesn't peel off when it comes into contact with oil.
  6. 6 Fry at 175 degrees for exactly 2 minutes on each side; the ham is already cooked through, so just a golden, crispy crust is needed.

With an appliance

  • Air fryer 25 min

    Replace step 6: spray oil evenly, then steam in a hot air pot at 200 degrees for 8 minutes, flipping at minute 5.

Start cooking