Photo by Ty Mecham
Ingredients
| For the katsu sauce: | |
| 1/4 | cup ketchup |
| 1/4 | cup Worcestershire sauce |
| 2 | teaspoons oyster sauce |
| 2 | granulated white sugar |
| 2 | teaspoons mirin |
| 2 | teaspoons soy sauce |
| For the green beans: | |
| 2 | pounds green beans, trimmed |
| 1 | tablespoon olive oil |
| 1/2 | teaspoon Kosher salt |
| For the ham steaks: | |
| 4 | canola oil |
| 2 | 8-ounce Smithfield Boneless Ham Steaks |
| Kosher salt | |
| freshly ground black pepper | |
| 1/2 | cup all-purpose flour |
| 2 | eggs, beaten |
| 1 1/2 | panko bread crumbs |
| For the katsu sauce: | |
| 1/4 | cup ketchup |
| 1/4 | cup Worcestershire sauce |
| 2 | teaspoons oyster sauce |
| 2 | granulated white sugar |
| 2 | teaspoons mirin |
| 2 | teaspoons soy sauce |
| For the green beans: | |
| 2 | pounds green beans, trimmed |
| 1 | tablespoon olive oil |
| 1/2 | teaspoon Kosher salt |
| For the ham steaks: | |
| 4 | canola oil |
| 2 | 8-ounce Smithfield Boneless Ham Steaks |
| Kosher salt | |
| freshly ground black pepper | |
| 1/2 | cup all-purpose flour |
| 2 | eggs, beaten |
| 1 1/2 | panko bread crumbs |
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