Crispy Pork Katsu with Ginger Rice and Sesame Carrots

This crispy pork katsu brings the beloved Japanese dish to your home kitchen. Tender pork cutlets are coated in a sour cream and panko crust, then pan-fried until golden and crunchy. The result is a satisfying contrast of textures: a crisp exterior giving way to juicy meat.

Alongside the katsu, fragrant ginger-infused jasmine rice and roasted carrots sprinkled with sesame seeds round out the meal. A drizzle of tangy-sweet katsu sauce ties everything together, making each bite irresistible. Perfect for a weeknight dinner that feels special.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

12 ounce Pork CutletsView 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. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
2. Peel and slice carrots into thin rounds. Toss with 1 tablespoon cooking oil, salt and pepper. Spread on prepared baking sheet. Roast for 15-20 minutes until tender.
3. Meanwhile, rinse jasmine rice in a fine-mesh sieve. In a small saucepan, combine rice, 1 cup water and a pinch of salt. Peel and grate ginger; add half to the rice. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 5 minutes.
4. While rice cooks, prepare the pork. Pat pork cutlets dry with paper towels. Season both sides with garlic powder, salt and pepper.
5. In a shallow bowl, mix sour cream with a pinch of salt. In another shallow bowl, place panko breadcrumbs. Dip each cutlet first into sour cream, coating both sides, then into panko, pressing gently to adhere.
6. In a large nonstick skillet, heat 2 tablespoons cooking oil over medium-high heat. Add breaded cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
7. When carrots are done, sprinkle with sesame seeds and toss. Thinly slice scallions.
8. Fluff the rice with a fork and stir in remaining grated ginger and butter. Season to taste.
9. Slice pork cutlets into strips. Serve over ginger rice with roasted carrots on the side. Drizzle with katsu sauce and garnish with scallions.

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 reaches 165°F internally.

What can I substitute for katsu sauce?

Mix 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce and a pinch of sugar for a quick alternative.

How do I reheat leftovers?

Reheat the katsu in a 350°F oven for 5-10 minutes to restore crispiness. Rice and carrots can be microwaved.