Chub Ham Katsu
Ingredients
For the Ham
- 4 slices Caribbean Passion chub ham
- 2 Chippenham Eggs
- ¼ cow’s milk
- 1 cup panko bread crumbs
- 1 cup flour
- Oil for frying
For the pickled cucumbers
- 1 ½ cup vinegar
- ½ cup brown sugar
- 1 ½ tsp salt
- ½ cup onion
- 2 tbsp fresh dill
- 1 jalapeno sliced
- 1 tsp allspice berries
For the Pantry Tonkatsu sauce
- 1 tbsp ketchup
- 2 tsbp honey
- 2 cloves garlic shredded
- ½ tsp ginger shredded
- ½ tsp sesame oil
- ½ tsp vinegar
Instructions
Directions
- 1. Using a veggie peeler cut strips of the cucumber skin to make cucumber strings; also cut slices of cucumbers
- 2. Slice onions and slice jalapeno into four strips
- 3. Dissolve all the veggies, vinegar solution and allspice to a jar and set aside for at least two hours
- 4. For the tonkatsu sauce, combine all the ingredients in a small dish and set aside
- 5. For the ham, head some oil to medium high in a shallow frying pan
- 6. In a dish place flour and panko breadcrumbs
- 7. Beat eggs and milk
- 8. Slice the chub ham as thick or as thin as you like; bread in flour, add to milk and egg wash then with panko breadcrumbs
- 9. Fry until each side of chub ham is golden brown. The chub ham is a fully cooked product so you should only fry to get the golden colour on the panko then remove from heat; that is sufficient to warm through the fried ham
- 10. Serve with pickled cucumbers and tonkatsu sauce over hot warm steamed rice and enjoy
Notes
This meal is served with white rice.
