Pork Katsu

Name: Pork Katsu with Sesame Roasted Carrots & Ginger Rice
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 tbsp Katsu Sauce; 12 oz Carrot; 2 tbsp Sour Cream; 1/2 cup Rice; 1 tbsp Sesame Seeds; 1/2 cup Breadcrumbs; 2 unit Scallions; 1 tsp Garlic Powder; 12 oz Pork Cutlets; 1 Ginger; 2 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp; 3 tsp Salt, tsp; 1 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp

with Sesame Roasted Carrots & Ginger Rice

By Recipe0 System

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.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Katsu Sauce
12 oz Carrot
2 tbsp Sour Cream
1/2 cup Rice
1 tbsp Sesame Seeds
1/2 cup Breadcrumbs
2 unit Scallions
1 tsp Garlic Powder
12 oz Pork Cutlets
1 Ginger
2 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp
3 tsp Salt, tsp
1 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until tender, 20-25 minutes.

Carefully toss carrots with sesame seeds.
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, 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

Meanwhile, pat pork* dry with paper towels.

Place panko, garlic powder, salt (we used ¾ tsp), and pepper in a gallonu0002size zip-close bag. (For 4 servings, use 1½ 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.
5

Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over mediumu0002high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add crusted 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.
6

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.

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