tag:blogger.com,1999:blog-3101980281470446262.post8303265631105015304..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Some More Details about Ham Katsu/ハムカツについてもう少しHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3101980281470446262.post-21257575690684996812013-12-07T22:20:27.703+09:002013-12-07T22:20:27.703+09:00Anonymous:
rosu (roast) hamのことでしょうか?
ロースハム=roast h...Anonymous:<br />rosu (roast) hamのことでしょうか?<br />ロースハム=roast hamと書いたつもりはないのですが...。<br />ロースハムという言葉は和製英語で、ロースハムという製品も日本独自のもの(日本在住のドイツ人が最初に作ったもの)ですよね。<br />「ロース」はloinとは若干異なるので、機会があれば、そのうち説明したいと思います。<br />コメントありがとうございました。<br />Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-70657615852447111052013-12-07T13:19:14.675+09:002013-12-07T13:19:14.675+09:00ロースハムの訳はPork Loin Hamですよ
ロースハム自体が和製英語なのでそのまま訳すと別の料...ロースハムの訳はPork Loin Hamですよ<br />ロースハム自体が和製英語なのでそのまま訳すと別の料理になりますAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-5353903001339208372011-07-06T08:47:25.189+09:002011-07-06T08:47:25.189+09:00fred: I think you made ham katsu right!! Enjoy th...fred: I think you made ham katsu right!! Enjoy the combination of thin ham, coating, and sauce!!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-66451835815081494572011-07-06T00:12:54.713+09:002011-07-06T00:12:54.713+09:00Finally, I've done ham katsu this morning.
(*°...Finally, I've done ham katsu this morning.<br />(*°∀°)=3 <br />To be honest, I'm using thin sliced ham, and I can't feel the taste of ham at all. Thick sliced ham would be the best for it!!frednoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-75695894642103273652011-07-03T17:01:02.394+09:002011-07-03T17:01:02.394+09:00Hiroyuki, the smoked pork loin is not expensive, w...Hiroyuki, the smoked pork loin is not expensive, well maybe more than bacon... I substitute bacon with it whenever I can (not because of health, but because I try not to get fat ;-) )Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-39809254321582138592011-07-03T09:28:30.930+09:002011-07-03T09:28:30.930+09:00Sissi: If your smoked pork loin is expensive, the...Sissi: If your smoked pork loin is expensive, then I wouldn't recommend making katsu with it. As I suggested in the post, the ham in ham katsu need not be, and should not be, of high-grade, and it should be thin enough (about 2 mm and 5 mm at the most).<br />It's the combination of cheap ham, coating, and sauce that makes ham katsu tasty.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-79129281397566922832011-07-02T22:08:20.326+09:002011-07-02T22:08:20.326+09:00Hiroyuki, I want so much to have tonkatsu today. I...Hiroyuki, I want so much to have tonkatsu today. I think I'll make it. Your previous and this post make me think I could use the smoked loin (only smoked, but still raw) to make "smoked loin katsu". Next time I buy it I'll try making it.Sissihttp://www.withaglass.comnoreply@blogger.com