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 Dec 2025- Flavor: Many loved the crispy, flavorful pork katsu and tangy sauce; some found the ginger rice delicious, while others thought it overpowering.
- Ease of prep: Several noted it was easy to make, though some found frying messy or tricky to avoid burning the panko coating.
- Suggestions: Consider air frying for a healthier, less messy option. Adjust ginger amount in rice to taste; some found it too strong.
- Portions: Some felt the pork portions were small; a few wished for more rice or vegetables to round out the meal.
- Vegetables: Many are tired of carrots as a side dish; several requested more variety in vegetable options.
