Crispy Pork Katsu with Ginger Rice and Sesame Carrots

There’s something irresistible about the crunchy, golden crust of Japanese katsu. This version features tender pork cutlets coated in sour cream and panko, then shallow-fried to perfection. Paired with fragrant ginger rice and sweet roasted carrots tossed with sesame seeds, every bite is a harmony of textures and flavors.

The star of the show is the tangy-sweet katsu sauce that ties everything together. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding. Let’s get cooking!

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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

1.5 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots diagonally 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, about 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 cutlets dry with paper towels. Place panko, garlic powder, salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper in a gallon-size zip-close bag. Place sour cream in a medium bowl; add pork and turn to coat evenly. Add coated pork to the bag with seasoned panko and seal. Shake until pork is evenly coated. (Tip: Move cutlets around in the bag, pressing with your hands, to help panko stick.)
5. Heat a ¼-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is shimmering (a pinch of panko should sizzle), add coated pork (discard any remaining panko in bag). 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.
6. Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, about 30 seconds. Fluff rice with a fork; stir in 1 tablespoon butter (2 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. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, chicken cutlets or thinly sliced chicken breast work well. Adjust cooking time as needed to ensure chicken is cooked through (165°F internal temperature).

What can I substitute for katsu sauce?

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

Can I bake the pork instead of frying?

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