Directions

To Prepare Ham Katsu

1. Stack two slices of ham on top of one another and season with freshly ground black pepper on both sides.
2. Add panko crumbs to a tray and spray with some water. Lightly fluff it up with your hands for a crispier texture.
3. Coat the stacked ham slices with flour on both sides and shake off the excess.
4. Then, dip the flour-coated ham into beaten egg and make sure both sides are thoroughly coated.
5. Coat the ham in the panko on both sides, and gently apply pressure for the panko crumbs to stick better.
6. Heat up at least 2.5cm of oil in a deep frying pan to 170°C.
7. Gently lay panko-coated ham into the frying pan and deep fry on medium heat for 2 mins on each side or until it turns golden brown. Once cooked, remove and cool on a wire rack.
8. Before frying the next batch, remove leftover crumbs from the oil to avoid any burnt crumbs.
9. Serve Ham Katsu hot with tonkatsu sauce, potato salad, shredded cabbage, cherry tomatoes and a dab of karashi mustard on the side.