Crunchy Japanese-Style Pork Katsu with Ginger Rice and Sesame Carrots

There’s something irresistible about the golden crunch of perfectly fried pork katsu. This Japanese-inspired dish features tender pork chops coated in sour cream and panko breadcrumbs, then shallow-fried until crispy and golden brown. The result is a satisfying contrast of textures that pairs beautifully with fragrant ginger-infused rice and sweet roasted carrots.

What makes this recipe truly special is the combination of flavors and textures. The pork is seasoned with garlic powder and served with a sweet-savory Japanese barbecue sauce that complements the richness of the meat. Toasted sesame seeds add a nutty finish to the carrots, while scallions provide a fresh pop of color and flavor. It’s a complete meal that’s sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1.75 ounce Bachan's Original Japanese Barbecue SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Peel and trim the carrots, then cut them diagonally into ½-inch-thick pieces. Peel and mince or grate the ginger. Trim the scallions and slice thinly, separating the white parts from the green tops.
2. Toss the carrot pieces on a baking sheet with a generous drizzle of oil, salt and pepper. Roast on the top rack until tender, about 20-25 minutes. Once done, carefully toss with sesame seeds.
3. While the carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add the minced ginger and scallion whites; cook, stirring, until fragrant, about 1 minute. Stir in the jasmine rice, ¾ cup water (or 1¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Pat the pork chops dry with paper towels. Place each chop between two large pieces of plastic wrap and pound with a meat mallet or rolling pin until about ½ inch thick. In a gallon-size zip-close bag, combine the panko breadcrumbs, garlic powder, 1 teaspoon salt (2 teaspoons for 4 servings) and a few grinds of black pepper. Place the sour cream in a medium bowl; add the pork chops and turn to coat evenly. Transfer the coated pork to the bag with the seasoned panko, seal and shake until evenly coated. You may need to press the breadcrumbs onto the pork with your hands to ensure they stick.
5. Heat a ¼-inch layer of oil in a large nonstick skillet over medium-high heat. When the oil is shimmering and a pinch of panko sizzles on contact, add the pork chops (discard any remaining panko in the bag). Cook until the panko is golden brown and the pork is cooked through, 3-5 minutes per side. For 4 servings, cook in batches. Transfer the cooked pork to a paper-towel-lined plate.
6. Place the Japanese barbecue sauce in a small microwave-safe bowl and microwave until warmed through, about 30 seconds. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings); season with salt and pepper to taste. Divide the rice, pork and roasted carrots among plates. Drizzle the pork with the warmed barbecue sauce, sprinkle with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin or pork tenderloin can be substituted. Just pound them to an even thickness for uniform cooking.

What can I use instead of Japanese barbecue sauce?

A mix of soy sauce, ketchup, brown sugar and a splash of rice vinegar can mimic the sweet-savory flavor.

Can I bake the pork instead of frying?

Yes, you can bake the coated pork chops on a greased baking sheet at 425°F (220°C) for about 12-15 minutes, flipping halfway, until golden and cooked through.