Pork Katsu with Sesame Roasted Carrots & Ginger Rice
In this Japanese Katsu-inspired dish, we coat pork cutlets in sour cream & panko crust, then shallow-fry until crunchy & golden brown on the outside & juicy inside. The meat is paired with fragrant, ginger-infused rice, plus sesame-studded roasted carrots & a drizzle of tangy Katsu sauce on the side.
Nutrition | PER SERVING |
---|---|
Calories | 900 kcal |
Fat | 43.0 g |
Protein | 40.0 g |
Carbohydrate | 88.0 g |
Sodium | 980 mg |
fresh ingredients
IN THE KIT
-
12 ozpork chops
-
6 ozcarrots
-
2 ozginger/garlic/sesame oil blend
-
2 ozgreen onion
-
6 ozjasmine rice
-
6 ozKatsu sauce
-
6 ozseasoned panko breadcrumb with garlic powder
-
4 ozsour cream
-
1 ozsesame seeds
-
1 ozgarlic butter
Not Included
Vegetable/frying oil
Salt & pepper
Kitchen Items Needed
Peeler
Baking sheet
Medium pot
Small bowl
Medium bowl
Paper towel
Gallon size ziploc plastic bag
Large pan
Plate lined with paper towel
cook along
INSTRUCTIONS
Prep
Adjust rack to top position & preheat oven to 425ºF;
Trim, peel, & cut carrots on a diagonal into ½-inch-thick pieces;
Thinly slice green onion, separating white & green parts.
Toss carrots on a baking sheet with a large drizzle of oil, salt, & pepper. Roast on top rack until tender, 20-25 minutes. Once roasted, carefully toss with sesame seeds.
While carrots roast, heat ginger/garlic/sesame oil blend & green onion whites in a medium pot, until fragrant, 1 minute. Stir in rice and add water (3/4 cup for 2 portions, 1 1/4 cup for 4 portions). Bring to a boil, then cover & reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat pork dry with paper towels. Place panko & a pinch of salt & pepper in a ziploc bag. Place sour cream in a medium bowl; add pork & turn to evenly coat. Add coated pork to bag with seasoned panko & seal to close. Shake until pork is evenly coated. You may need to move around cutlets in the bag, pressing with your hands, to spread out panko & make it stick.
Heat a ¼-inch layer of vegetable/frying oil in a large pan over medium-high heat. Once the oil is shimmering & hot enough that a pinch of panko sizzles when added to the pan, add coated pork. Cook until panko is golden brown & pork is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, 30 seconds. Fluff rice with a fork; stir in garlic butter, season with salt & pepper. Slice pork into smaller pieces if desired. Divide rice, pork, & carrots between plates. Drizzle pork with katsu sauce. Sprinkle with green onions, serve.