Crispy Panko Pork Katsu with Ginger Rice and Sesame Carrots

This crispy pork katsu brings together a crunchy panko crust and tender, juicy pork, pan-fried to a beautiful golden brown. Served alongside fragrant ginger-infused rice and sweet roasted carrots tossed with sesame seeds, every bite is a harmony of textures and flavors. A drizzle of tangy katsu sauce adds the perfect finishing touch.

Inspired by Japanese katsu, this version uses sour cream to help the panko adhere, creating an extra-crispy coating without the need for eggs. The ginger rice is light and aromatic, while the carrots are roasted until caramelized and nutty. It’s a complete meal that feels special but comes together in under an hour.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry 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.
2. 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.
3. 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, ¾ cup water (1¼ cups for 4 servings) and a pinch of salt. 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.
4. Meanwhile, pat pork dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. Place panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings) and pepper in a gallon-size zip-close bag. 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 pork chops in bag, pressing with your hands, to spread out panko and make it stick.
5. Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated pork (discard any remaining panko in bag). Cook until panko is golden brown and pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.
6. 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.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken is cooked through.

Is there a substitute for katsu sauce?

You can make a quick substitute by mixing 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce and 1 teaspoon sugar.

Can I bake the pork instead of frying?

Yes, place breaded pork on a greased baking sheet and bake at 425°F for 12-15 minutes, flipping halfway, until golden and cooked through.