Skip to main content

Pork Katsu with Rice and Pickled Cukes

 This is my first time making Katsu after watching copious videos on the dish. I could no longer resist and had to try this Japanese classic. Granted, my version is certainly not the most authentic (I have never been to Japan) but it is delicious. And easy to make. And now I can't wait to try the real thing if this imitation blows my socks off!


1 cucumber, peeled, seeded and sliced

1/2 cup jasmine rice

12 ounce pork cutlets

1/4 cup panko breadcrumbs

2 tablespoons sesame seeds

1 egg

1/4 cup flour

2 tablespoons apple cider vinegar

1 tablespoon sugar

salt, pepper, oil

Katsu sauce:

1/2 cup ketchup

2 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon Kirin

1 1/2 teaspoons Worcestershire sauce

1 teaspoon freshly grated ginger

1 clove garlic, minced


Combine all the Katsu sauce ingredients and mix well. Refrigerate for 30 minutes at least to let the flavors meld before using.

Place cucumber slices in a medium bowl and toss with 2 tablespoons vinegar, 1 tablespoon sugar, and 1⁄2 teaspoon salt . Set aside to pickle.

In a small saucepan, combine rice, 1 cup water, and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Or, if you are like me, use your Zojirushi rice cooker and set it and forget it. God, I love that thing. 

Pat pork dry. Season all over with salt and pepper.

Place 1⁄4 cup flour on a plate. In a shallow bowl, beat 1 large egg. In a separate shallow bowl, add panko. Dredge pork in flour, coating well, then dip into egg, letting excess drip back into bowl. Press into panko, turning to coat well.

Heat oil in a large  skillet over medium-high heat. When oil is hot, add pork; cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Sprinkle with salt.

Serve pork katsu with rice and pickled cucumbers alongside and sesame seeds sprinkled over top. Serve katsu sauce on the side or drizzled over top. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of