📝 About This Recipe
A nostalgic staple of Japanese 'Showa-era' home cooking and izakaya pubs, Ham-katsu transforms simple deli meat into a gourmet delight. Thick-cut slices of savory ham are coated in airy panko breadcrumbs and fried until they reach a shattering, golden-brown crunch. It is the perfect balance of salty, smoky, and crispy, traditionally enjoyed with a drizzle of tangy tonkatsu sauce and a pile of refreshing shredded cabbage.
🥗 Ingredients
The Ham
- 8 slices Thick-cut Premium Ham (approx. 1/2 inch thick; or 4 extra-thick 1-inch slices)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten well)
- 1 teaspoon Neutral oil (added to the egg wash for better adhesion)
- 1.5 cups Japanese Panko breadcrumbs (dried or fresh)
- 1/2 teaspoon Black pepper (freshly ground)
Frying Medium
- 3 cups Vegetable or Canola oil (for deep frying)
Garnish and Sauce
- 1/4 head Green cabbage (shredded paper-thin and soaked in ice water)
- 4 tablespoons Tonkatsu sauce (Bulldog brand preferred)
- 2 teaspoons Japanese Karashi mustard (for a spicy kick)
- 1 Lemon (cut into wedges)
- 4 Cherry tomatoes (for plating color)
👨🍳 Instructions
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1
Prepare the cabbage by shredding it very thinly using a mandoline or a sharp knife. Soak the shreds in a bowl of ice water for 10 minutes to make them extra crunchy, then drain and spin dry thoroughly.
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2
Pat the ham slices dry with paper towels. If using thin slices, stack them in pairs to create a 'mille-feuille' effect; if using thick-cut ham, ensure the edges are dry so the flour sticks.
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3
Set up your breading station with three shallow bowls: one with flour mixed with black pepper, one with the beaten eggs and a teaspoon of oil, and one with the panko breadcrumbs.
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4
Dredge a ham slice in the flour, shaking off any excess. It should have a very thin, even coating.
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5
Dip the floured ham into the egg mixture, ensuring all sides and edges are completely submerged.
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6
Place the ham into the panko bowl. Press down firmly so the breadcrumbs adhere well to the surface. Flip and repeat, ensuring no bald spots remain.
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7
Place the breaded ham slices on a wire rack or plate and let them rest for 5-10 minutes. This helps the coating set and prevents it from falling off during frying.
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8
In a heavy-bottomed pot or deep skillet, heat the frying oil to 340°F (170°C). Check the temperature with a thermometer or by dropping a panko crumb in—it should sizzle and rise immediately.
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9
Carefully slide 2 slices of ham into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy katsu.
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10
Fry for about 2 minutes per side. Since the ham is already cooked, you are only looking for a deep, golden-brown color and a crispy exterior.
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11
Remove the ham-katsu from the oil and place them vertically on a wire rack to drain. Standing them up prevents the bottom from getting soggy.
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12
Let the katsu rest for 2 minutes before slicing. This keeps the ham juicy and ensures the crust stays attached.
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13
Slice each piece in half or into thick strips and serve immediately alongside the cabbage, lemon wedges, and tomatoes.
💡 Chef's Tips
Use 'Nama-panko' (fresh breadcrumbs) if available for a lighter, spikier crunch. Adding a teaspoon of oil to the egg wash acts as a glue, preventing the breading from separating from the ham (the 'blowout' effect). Don't salt the ham or the flour! Ham is naturally salty, and the tonkatsu sauce provides the perfect savory finish. If you want a thicker crust, you can perform a 'double-dredge' by repeating the flour and egg steps before the panko. Ensure the oil is at the correct temperature; if it's too cool, the panko absorbs oil, making it heavy and greasy.
🍽️ Serving Suggestions
Serve with a side of steamed Japanese short-grain rice and miso soup for a full 'Teishoku' meal. Pair with a cold Japanese lager or a Highball (whiskey and soda) for the authentic izakaya experience. Add a dollop of Japanese mayo next to the tonkatsu sauce for a creamier dipping option. Place inside two slices of buttered white bread with shredded cabbage to make a 'Ham-katsu Sando'. Drizzle generously with spicy Karashi mustard to cut through the richness of the fried coating.