Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ham katsu/ ham cutlet. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ham Katsu/ Ham Cutlet is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Ham Katsu/ Ham Cutlet is something that I’ve loved my entire life.
It's a deep-fried cutlet made with slices of ham that are coated with flour, egg, and Japanese panko, and deep-fried till golden color. It's such a humble dish, yet t here's something downright satisfactory about biting through the crisp layer of golden-brown breading and salty-savory ham. Ham Katsu Ingredients: ~Thinly Sliced Ham ~ Beaten Egg ~ Flour ~ Breadcrumbs.
To get started with this particular recipe, we must first prepare a few components. You can cook ham katsu/ ham cutlet using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ham Katsu/ Ham Cutlet:
- Make ready Thinly sliced Ham
- Prepare Beaten egg
- Make ready Flour
- Make ready Breadcrumbs
Cover the ham with flour, put the ham into the egg and cover the ham with panko. The ham is already cooked so just make sure the surface is. When beef and pork patties are coated in breadcrumbs and deep-fried, you get a juicy soft cutlet called Menchi Katsu (Ground Meat Cutlet). It is another yōshoku (Western food) developed in Japan.
Steps to make Ham Katsu/ Ham Cutlet:
- Prepare all the ingredients
- Coat the Ham with flour and make sure there is no lump
- Coat with eggwash and then breadcrumbs evenly
- Deep fry until golden brown and crispy
- Serve with shredded cabbage and potato salad
Menchi Katsu - A Hybrid of Korroke and Tonkatsu Katsu is most often made using pork, with chicken coming in a close second, though beef or even ham or hamburger is not uncommon in parts of Japan. I typically stick with pork or chicken, or firm tofu or tempeh if I'm in the mood for a non-meaty version. When using pork, you want cutlets that are nice and fatty so that they stay juicy while. Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Repeat with the second pork chop.
So that is going to wrap it up for this special food ham katsu/ ham cutlet recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
