To Prepare Ham Katsu
- Stack two slices of ham on top of one another and season with freshly ground black pepper on both sides.
- Add panko crumbs to a tray and spray with some water. Lightly fluff it up with your hands for a crispier texture.
- Coat the stacked ham slices with flour on both sides and shake off the excess. Then, dip the flour-coated ham into beaten egg and make sure both sides are thoroughly coated.
- Coat the ham in the panko on both sides, and gently apply pressure for the panko crumbs to stick better.
- Heat up at least 2.5cm of oil in a deep frying pan to 170°C.
- 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.
- Before frying the next batch, remove leftover crumbs from the oil to avoid any burnt crumbs.
- Serve Ham Katsu hot with tonkatsu sauce, potato salad, shredded cabbage, cherry tomatoes and a dab of karashi mustard on the side.