Crispy Pork Katsu with Ginger Rice and Sesame Carrots

This Japanese-inspired pork katsu features tender cutlets coated in a sour cream and panko crust, shallow-fried until golden and crunchy. The juicy pork is served alongside fragrant ginger-infused jasmine rice and roasted carrots tossed with sesame seeds.

A drizzle of savory-sweet katsu sauce ties everything together, making this a satisfying weeknight dinner that feels special. Ready in under an hour, it’s a delicious way to bring the flavors of a Japanese steakhouse to your table.

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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. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate the ginger. Trim and thinly slice scallions, separating whites from greens.
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. Sprinkle with sesame seeds and toss to coat.
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 and ¾ cup water (1¼ cups for 4 servings). 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. Pat pork cutlets dry with paper towels. In a gallon-size zip-close bag, combine panko, garlic powder, salt (about 1 tsp kosher salt) and pepper. Place sour cream in a medium bowl; add pork and turn to coat evenly. Add coated pork to the bag, seal and shake until evenly coated. You may need to press the bag with your hands to help the panko adhere.
5. Heat a ¼-inch layer of oil in a large pan over medium-high heat. When the oil is shimmering and a pinch of panko sizzles, remove pork from the bag and add to the pan (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. Place katsu sauce in a small microwave-safe bowl; microwave until warmed, 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.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

How do I store leftovers?

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

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.