← Nouns Cooking · Japanese

Ingredients

• 8 slices thin slices of ham (about 160 g)
• 1 pinch Black pepper
• 4 tbsp plain flour
• 1 Eggs, beaten
• 90 g Panko breadcrumbs
• 500 ml neutral oil, for frying
• ⅛ green cabbage, finely shredded
• 2 tbsp Tonkatsu sauce
• 1 tsp Japanese karashi or English mustard

Method

1. Stack the ham slices in pairs and pat them dry. Sprinkle with pepper.
2. Coat each stack in flour, then egg, then press firmly into the panko so the coating seals the edges.
3. Heat 2–3 cm of oil in a frying pan to 180°C (355°F).
4. Fry the cutlets for 1–2 min per side until deep golden. The ham is already cooked, so you only need to crisp the coating.
5. Drain on a rack, halve, and serve with cabbage, tonkatsu sauce and a dab of mustard.

Tips

• Tuck a slice of cheese between the ham layers for a molten version.
• Pile into soft white bread with cabbage and sauce for a ham katsu sando.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101