Pork Katsu with Sesame Roasted Carrots & Ginger Rice

fresh ingredients


  • 12 oz
    pork chops
  • 6 oz
  • 2 oz
    ginger/garlic/sesame oil blend
  • 2 oz
    green onion
  • 6 oz
    jasmine rice
  • 6 oz
    Katsu sauce
  • 6 oz
    seasoned panko breadcrumb with garlic powder
  • 4 oz
    sour cream
  • 1 oz
    sesame seeds
  • 1 oz
    garlic butter

Not Included

Vegetable/frying oil  

Salt & pepper 


Kitchen Items Needed


Baking sheet

Medium pot

Small bowl

Medium bowl

Paper towel

Gallon size ziploc plastic bag

Large pan

Plate lined with paper towel

cook along



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.

1Roast Carrots

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.

2Cook Rice

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.

3Prepare Pork

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.

4Cook Pork

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.

5Finish & Serve

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.