Crispy Pork Katsu with Ginger Rice and Sesame Roasted Carrots

This crispy pork katsu is a delightful twist on the classic Japanese dish. Coated in a creamy sour cream and panko crust, the pork cutlets are shallow-fried until perfectly golden and crunchy. Paired with fragrant ginger rice and sweet roasted carrots sprinkled with sesame seeds, every bite is a harmony of textures and flavors.

The tangy katsu sauce ties it all together, adding a savory-sweet finish that complements the crispy pork. This meal is simple enough for a weeknight but impressive enough for guests. Serve it up and watch it disappear!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and cut carrots into ½-inch thick sticks. Trim and thinly slice scallions, separating white and green parts. Peel and grate or mince ginger.
2. In a small pot, combine rice, 1 cup water and half the ginger. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and keep covered.
3. On a baking sheet, toss carrot sticks with cooking oil, garlic powder, salt and pepper. Roast for 20-25 minutes until tender and lightly browned. In the last 5 minutes, sprinkle sesame seeds over carrots and return to oven.
4. While carrots roast, prepare pork. Pat pork cutlets dry and season with salt and pepper. Spread sour cream on both sides of each cutlet. Place panko breadcrumbs on a plate and press cutlets into crumbs to coat evenly.
5. In a large skillet, heat enough oil to cover the bottom (about ¼ inch) over medium-high heat. Fry pork cutlets for 2-3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
6. Fluff rice with a fork and stir in remaining ginger and half the scallion greens. In a small bowl, mix katsu sauce with a splash of water if desired to thin.
7. Slice pork cutlets into strips. Serve over ginger rice with roasted carrots. Drizzle with katsu sauce and garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, chicken breast or thigh cutlets work well. Adjust cooking time as needed until chicken is cooked through.

What can I substitute for katsu sauce?

Mix 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce and 1 teaspoon soy sauce for a quick homemade version.

How do I store leftovers?

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