Pork Katsu with Jasmine Rice and Roasted Carrots

Pork Katsu is a Japanese dish that leads to a perfectly fried meat. With a light panko breading, these fried cutlets combine fantastically with a tangy sweet sauce.

General Info

• Serves: 4
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes

Utensils

• Peeler
• Baking Sheet
• Medium Pot
• Paper Towels
• Zip-close bag
• Medium Bowl
• Large Pan
• Small Bowl

Ingredients

• 8 Carrots
• 1 Thumb of garlic
• 2 Scallions
• 1 Cup of Panko Bread Crumbs
• 2 Tsp Garlic Powder
• 24 oz of Pork Cutlets
• 8 TBSP of Katsu Sauce
• Kosher Salt
• Black Pepper
• Vegetable Oil
• 2 TBSP Butter
• 1 Cup of Jasmine Rice

Instructions

Prep

1. Adjust oven rack to top position and preheat oven to 425 degrees fahrenheit.
2. Wash and dry all produce.
3. Trim and peel carrots. Then cut carrots on a diagonal into ½-inch-thick pieces.
4. Peel, then mince or grate ginger.
5. Trim and thinly slice scallions, separating whites from greens.

Roast Carrots

6. Toss carrots on a baking sheet with a large drizzle of oil, salt, pepper, and any other seasoning you like (I add some garlic powder and paprika).
7. Roast on the top rack until tender, around 20-25 minutes.

Cook Rice

8. After putting carrots in the oven, heat a drizzle of oil in a medium pot over medium-high heat.
9. Add ginger and scallion whites.
10. Cook until fragrant, usually around 1 minute.
11. Stir in rice and 1 and 1/4th cups water.
12. Bring to a boil, then cover and reduce heat to low.
13. Cook until rice is tender, usually 15-18 minutes.
14. Keep covered off heat until ready to serve.

Coat Pork

15. Wash off pork and pat it dry with paper towels.
16. Place panko, garlic powder, salt(around 1tsp), and pepper in a gallon-size zip-close bag.
17. Place sour cream in a medium bowl: add pork and turn to evenly coat.
18. Add coated pork to the bag with seasoned panko and seal to close. Shake until pork is evenly coated. Tip: You may need to move around cutlets in the bag pressing with your hands to spread out panko and make it stick.

Cook Pork

19. Heat a ⅓-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.
20. Add coated pork to the pan. Cook until panko is golden brown and pork is cooked through, around 2-3 minutes per side.
21. Transfer to a paper-towel-lined plate.

Finish and Serve

22. Place katsu in a small microwave safe bowl: microwave until warmed through, around 30 seconds.
23. Fluff rice with a fork: stir in 2 TBSP of butter, and season with salt and pepper.
24. Serve

Source: Hello Fresh