Steps

1. Slice the bologna sausage to a thickness of about 5mm. [This is the key!] Using bologna sausage about 5mm thick will give you a professional-style ham cutlet, just like at an izakaya. If using thin slices of ham, layer several together to achieve the desired thickness.
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2. In a bowl for the batter, combine 1 egg, 2 tbsp milk, and 4 tbsp all-purpose flour. Mix well.
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3. Lightly coat the bologna sausage slices with all-purpose flour (as needed).
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4. Using a skewer or bamboo stick, dip the flour-dusted bologna sausage into the batter, then coat thoroughly with panko breadcrumbs (as needed). [This is the key!] Using dry panko breadcrumbs instead of fresh ones will give you a crispy texture reminiscent of old-fashioned izakaya style. Using a skewer helps keep your hands clean and prevents the coating from peeling off.
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5. Make the Wasabi-ketchup sauce. In a bowl, combine 3 tbsp ketchup and 1 tsp tube wasabi. Mix well.
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6. Make the Plum-grated daikon sauce. In a bowl, combine 3 tbsp grated daikon radish, 1 mashed umeboshi, a little soy sauce, 1 tsp vinegar, and a little sugar. Mix well. [This is the key!] If your umeboshi is on the sweeter side, adjust the amount of sugar or omit it altogether. This plum-grated daikon sauce is also versatile and pairs well with grilled meats and fish, or boiled octopus.
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7. Make the Gochujang Honey Mayo sauce. In a bowl, combine 1 tbsp gochujang, 1 tbsp mayonnaise, and 1 tbsp honey. Mix well.
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8. Heat vegetable oil (about 2cm deep) in a frying pan to 170°C (338°F).
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9. Fry the coated ham cutlets in the oil heated to 170°C. Do not touch them until the coating is crispy. Once they turn a beautiful golden brown, flip them over. [This is the key!] Ham cutlets are already cooked through, so you only need to fry them until the coating is crispy. Be careful not to overcrowd the pan, as this will lower the oil temperature. The frying time is approximate and doesn't need to be exact.
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10. Arrange the fried ham cutlets on a plate.
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11. Garnish the plated ham cutlets with shredded cabbage (as needed), a slice of lemon (as needed), and a little mustard.
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12. Serve with the three original sauces you prepared (Wasabi-ketchup sauce, Plum-grated daikon sauce, and Gochujang Honey Mayo) along with medium-thick sauce (as needed) to complete the dish.
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