Pork Katsu
with Sesame Roasted Carrots & Ginger Rice
- Soy
- Wheat
- Sesame
- Milk
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.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
12 ounce
Carrot
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
12 ounce
Pork Cutlets
1 thumb
Ginger
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until tender, 20-25 minutes. • Carefully toss carrots with sesame seeds.
• 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.
• Meanwhile, pat pork* dry with paper towels. • Place panko, garlic powder, salt (we used ¾ tsp), and pepper in a gallonsize zip-close bag. (For 4 servings, use 1½ 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.
• Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over mediumhigh heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add crusted 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.
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The tangy katsu sauce and crispy panko coating are crowd-pleasers, though some find the sauce too salty or sweet.
- Ease of prep: Pan-frying can be messy and tricky; many suggest using lower heat to prevent burning the coating.
- Suggestions: Use less salt in the panko mixture, pound pork thinner for better cooking, and specify ginger amounts for the rice.
- Portions: Rice portions feel small for sharing; many needed to cook extra rice to feel satisfied.
- Coating tips: Breading often falls off during frying; some recommend using a plate instead of the bag method.
- Alternative cooking: Air fryer or oven baking works well and reduces mess while keeping the pork crispy.
Reviews from our home cooks
This was very good!! I unfortunately burned the carrots just a tad but they were still delicious!! Carrots simply roasted with salt and pepper then tossed with sesame seeds. The rice was very good. I love cooking the scallion whites and ginger together first to bring out the flavor more in the rice! Yum. The pork was delicious! I love the crunch the panko gives it! The Katsu sauce was just okay, I thought it to be a peppery. That's why my rating is a 9/10. I added a little bit of sesame seeds and some green onion into the sauce and it was good. I'd get it again!
This is one of my favorite meals! This recipe was delicious, easy to make, and clean up. The ginger rice is the best rice I have ever tasted, same goes with the pork. The carrots were so yummy, it was my favorite thing in this whole meal. The katsu sauce has a great taste, this sauce goes perfectly with the pork. Although mine didn't look similar to the picture, it was still appetizing.
I loved this. All the flavors worked well together. The Katsu sauce had a nice tangy kick. The carrots were good with sesame seeds which I drizzled honey on. The ginger rice was a great match for this dish. Tasty!
Really loved the sour cream used to dredge the pork, and the ginger in the rice with the katsu sauce. Carrots however good they were did not fit the dish and we were left wanting for the more traditional cabbage.
This meal made me feel like I could actually cook! The first time I've made pork cutlets and I was so impressed with how they turned out! The ginger rice was a fantastic pairing and the katsu sauce had the perfect flavor. 10 stars!
Definitely a favorite! Loved the pork chops cooked this way - made them extra tender and moist. Because it was too hot to turn the oven on, I cooked the carrots in a wok-style pan with olive oil and toasted sesame oil. With the cover on the pan, the carrots steamed and sauteed to a perfect texture and flavor. The rice was delicious as was the Katsu sauce.
So flavorful. Even warmed up in a toaster oven the next day! The pork was still tender. Wish there was more sauce though! The ginger rice was light and tasty and the sesame seeds added a little crunch to the carrots. Overall a very tasty dish.
My husband is from Hawaii and grew up eating pork Katsu. He really loved this dish and said it tasted very authentic. It was easy to make, too! I loved the ginger crunchy rice.
The pork cutlets & the katsu sauce are delicious. The sesame roasted carrots weren't very flavorful no matter how much salt & pepper I added to them. I had to put cheese & potatoes in the ginger rice for me to even halfway like it. Majority of this one went to waste.
I really liked this. It was interesting to try this with pork because I've only ever had chicken katsu in the past. The ginger rice was delicious as well and I love carrots and scallions :)
