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Pork Katsu

Pork Katsu

with Sesame Roasted Carrots & Ginger Rice

It’s pretty tough to beat the rich flavor and crispy texture Japanese katsu. In this riff on the dish, we coat pork cutlets in a sour cream and panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. The meat is paired with fragrant, ginger-infused rice, plus sesame-studded roasted carrots. Of course, we could never forget the tangy, savory-sweet katsu sauce for drizzling over every bite.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


1 thumb


2 unit


½ cup

Jasmine Rice

1 teaspoon

Garlic Powder

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

12 ounce

Pork Cutlets

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

1 tablespoon

Sesame Seeds

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories900 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber6 g
Protein40 g
Cholesterol95 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Medium Bowl
Paper Towel
Plastic Bag
Large Pan
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.

Roast Carrots

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. • Once roasted, carefully toss with sesame seeds.

Cook Rice

• While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. • Stir in rice and ¾ cup water (1¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Coat Pork

• Meanwhile, pat pork* dry with paper towels. • Place panko, garlic powder, salt (we used 1 tsp), and pepper in a gallon-size zip-close bag. (For 4 servings, use 2 tsp salt.) • Place sour cream in a medium bowl; add pork and turn to evenly coat. • Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated. TIP: You may need to move around cutlets in bag, pressing with your hands, to spread out panko and make it stick.

Cook Pork

• Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add coated pork (discard any panko in bag that doesn’t stick). • Cook until panko is golden brown and pork is cooked through, 2-3 minutes per side. (For 4 servings, cook in batches.) • Transfer to a paper-towel-lined plate.

Finish & Serve

• Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, 30 seconds. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, pork, and carrots between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve.