Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- 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.
- In a bowl for the batter, combine 1 egg, 2 tbsp milk, and 4 tbsp all-purpose flour. Mix well.
- Lightly coat the bologna sausage slices with all-purpose flour (as needed).
- 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.
- Make the Wasabi-ketchup sauce. In a bowl, combine 3 tbsp ketchup and 1 tsp tube wasabi. Mix well.
- 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.
- Make the Gochujang Honey Mayo sauce. In a bowl, combine 1 tbsp gochujang, 1 tbsp mayonnaise, and 1 tbsp honey. Mix well.
- Heat vegetable oil (about 2cm deep) in a frying pan to 170°C (338°F).
- 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.
- Arrange the fried ham cutlets on a plate.
- Garnish the plated ham cutlets with shredded cabbage (as needed), a slice of lemon (as needed), and a little mustard.
- 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.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
