Crispy Pork Katsu with Ginger Rice and Sesame Carrots

This pork katsu recipe delivers all the crunch and flavor you crave without the deep fryer. Juicy pork cutlets are coated in a tangy sour cream and panko crust, then pan-fried until golden and crisp. Paired with fragrant ginger rice and sweet roasted carrots tossed with sesame seeds, every bite is a balance of textures and savory-sweet goodness.

A drizzle of warm katsu sauce ties it all together, adding that signature tangy-sweet finish. Whether you’re new to Japanese cooking or a longtime fan, this dish is surprisingly simple to pull off on a weeknight.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Trim, peel and cut carrots diagonally into ½-inch thick pieces. Peel and mince or grate the ginger. Trim and thinly slice scallions, separating white and green parts.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until tender, 20-25 minutes. Once done, 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 until fragrant, about 1 minute. Stir in rice and ¾ cup water (1¼ cups for 4 servings). Bring to a boil, cover, reduce heat to low and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Pat pork cutlets dry with paper towels. In a gallon-size zip-top bag, combine panko, garlic powder, 1 teaspoon salt (2 teaspoons for 4 servings) and pepper. Place sour cream in a medium bowl; add pork and turn to coat evenly. Transfer coated pork to the bag, seal and shake until evenly coated. Press with your hands to help panko adhere.
5. Heat a ¼-inch layer of oil in a large pan over medium-high heat. When oil shimmers (test with a pinch of panko), add coated pork (discard any loose panko). Cook until golden brown and cooked through, 2-3 minutes per side. For 4 servings, cook in batches. Transfer to a paper-towel-lined plate.
6. Warm katsu sauce in a small microwave-safe bowl for 30 seconds. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Divide rice, pork and carrots among 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 thighs or breasts work well. Adjust cooking time to ensure chicken is cooked through (165°F internal temperature).

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a toaster oven or air fryer to restore crispiness.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure your katsu sauce is gluten-free. Replace soy sauce in the sauce with tamari if needed.