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Pork Katsu with Carrot Ginger Salad

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 Pork Katsu with Carrot Ginger Salad
Recipe for the week of September 22-26, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
For the Kastu
  • 2 slices boneless pork chop pounded
  • 1 cup panko breadcrumbs
  • 1/2 cup all purpose flour
  • 1 egg beaten
  • 1/4 teaspoon Salt
  • Dash black pepper
For the Tonkatsu Sauce
  • 4 tablespoons ketchup
  • 2 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • Dash garlic powder
  • Dash onion powder
For the Dressing
  • 2 Carrots peeled and roughly chopped
  • 1/4 red onion roughly chopped
  • 2 inch ginger peeled and roughly chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
For the Salad
  • 8 cups baby lettuce mix
  • 1 orange peeled and diced
  • 15 cherry tomatoes halved
  • 2 green onions sliced
  • 1 tablespoon white sesame seeds
Course Main Dish, Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
For the Kastu
  • 2 slices boneless pork chop pounded
  • 1 cup panko breadcrumbs
  • 1/2 cup all purpose flour
  • 1 egg beaten
  • 1/4 teaspoon Salt
  • Dash black pepper
For the Tonkatsu Sauce
  • 4 tablespoons ketchup
  • 2 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • Dash garlic powder
  • Dash onion powder
For the Dressing
  • 2 Carrots peeled and roughly chopped
  • 1/4 red onion roughly chopped
  • 2 inch ginger peeled and roughly chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
For the Salad
  • 8 cups baby lettuce mix
  • 1 orange peeled and diced
  • 15 cherry tomatoes halved
  • 2 green onions sliced
  • 1 tablespoon white sesame seeds
Instructions
For the Tonkatsu Sauce
  1. Combine the ketchup, Worcestershire sauce, soy sauce, garlic, and onion powder in a small bowl. Set it aside.
For the Pork Katsu
  1. Cut slits into each pork loin. This prevents it from curling up as it cooks. Flatten each pork loin to about ¾ inch thickness.
  2. Add the egg, flour, and panko bread crumbs to separate bowls.
  3. Salt and pepper the pork, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and then firmly press it into the panko bread crumbs for a thick, generous layer of breading.
  4. In a fryer, add enough oil to deep fry the cutlets. Heat the oil to 340°F over medium heat to ensure the pork fully cooks without burning the bread crumbs.
  5. Gently place a pork cutlet into the oil and deep-fry for 5 to 6 minutes per side or until the pork is fully cooked and the panko coating is golden brown and crispy.
  6. Use a skimmer to clean up loose breadcrumbs and try to keep the oil temperature at 340°F. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature.
  7. Slice and serve with tonkatsu sauce.
For the Dressing
  1. Place the carrots, ginger, oil, vinegar, soy sauce into a bowl and immersion blend until a thick paste forms. Stop to scrape the bowl down, and then continue running the immersion blender, drizzling in a few tablespoons of water if necessary.
For the Salad
  1. Toss everything together and top with the dressing, followed by the oranges, cherry tomatoes, and green onions. Sprinkle with sesame seeds. Serve!