Pork Katsu
with Sesame Roasted Carrots & Ginger Rice
It’s pretty tough to beat the rich flavor and crispy texture Japanese katsu. In this riff on the dish, we coat pork cutlets in a sour cream and panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. The meat is paired with fragrant, ginger-infused rice, plus sesame-studded roasted carrots. Of course, we could never forget the tangy, savory-sweet katsu sauce for drizzling over every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 thumb
Ginger
2 unit
Scallions
½ cup
Jasmine Rice
1 teaspoon
Garlic Powder
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Pork Cutlets
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. • Once roasted, carefully toss with sesame seeds.
• 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, 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.
• Meanwhile, pat pork* dry with paper towels. • Place panko, garlic powder, salt (we used 1 tsp), and pepper in a gallon-size zip-close bag. (For 4 servings, use 2 tsp salt.) • Place sour cream in a medium bowl; add pork and turn to evenly coat. • Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated. TIP: You may need to move around cutlets in bag, pressing with your hands, to spread out panko and make it stick.
• Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add coated pork (discard any panko in bag that doesn’t stick). • Cook until panko is golden brown and pork is cooked through, 2-3 minutes per side. (For 4 servings, cook in batches.) • 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 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, pork, and carrots between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve.
