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Dairy Free

Crispy Pork Katsu Bowls with Spiralized Carrots

& Marinated Cucumbers over Sushi Rice

Cooking time

25 minutes

Servings

4

Calories

780 /serving

We take a leaf out of Japanese cookbooks for tonight’s meal, which features crispy pork katsu on the menu. This means we coat our pork chops with flour, egg and panko, then pan cook until deliciously golden brown and crispy. The chops are served atop a bowl of sticky Calrose rice flavoured with rice vinegar and a sprinkle of brown sugar. Alongside we serve thin slices of radish and cucumber. Everything is generously drizzled with wafu sauce to finish this bright meal-in-a-bowl!

We will send you:

  • 600g Pork chops
  • 90g Radishes
  • 3 Cucumbers
  • 200g Spiralized carrots
  • 57g Panko
  • 315g Calrose rice
  • 45ml Rice vinegar
  • 40g All-purpose flour
  • 5g Brown sugar
  • 75ml Wafu sauce
  • 20g Mild furikake spice blend (crushed nori, toasted white sesame seeds, black sesame seeds, salt, sugar)

  • Contains: Egg, Gluten, Sesame Seeds, Soy, Wheat

    You will need:

    Medium pot
    Large pan (nonstick if possible)
    Oil
    Salt & pepper
    2 Eggs
    Total Fat
    21 g
    Saturated Fat
    5 g
    Sodium
    790 mg
    Total Carbs
    97 g
    Sugars
    12 g
    Protein
    46 g
    Fibres
    6 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 3 ½ cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Prepare the pork
    While the rice cooks, place the flour and panko in two separate bowls; season the panko with ½ the spice blend and S&P. Crack 2 eggs into a third bowl; beat until smooth and season with S&P. Pat the pork dry with paper towel; season with S&P. Working one piece at a time, thoroughly coat the pork in flour (tap off excess), then in egg (let excess drip off) and panko (press to adhere). Transfer to a plate.
    a picture
    Cook the pork
    In a large pan (nonstick, if possible), heat a generous drizzle of oil on medium. Add the breaded pork* to the pan and cook, 5 to 7 minutes per side, until golden brown and cooked through; season with S&P. Transfer to a paper towel-lined plate. Once cool enough to handle, slice against the grain.
    a picture
    Mise en place
    While the pork cooks, using a fork, lightly score the cucumbers lengthwise all the way around. Cut the cucumbers into ¼-inch-thick rounds. Thinly slice the radishes. In a small bowl, combine the vinegar and sugar; mix until the sugar has dissolved and season with S&P to taste.
    a picture
    Finish the rice & serve
    To the pot of rice, add the vinegar mixture; season with the remaining spice blend and stir to combine. Divide the finished rice between your bowls. Top with the carrots, radishes, cucumbers and cooked pork. Drizzle with as much of the wafu sauce as you’d like. Bon appétit!

    Health Canada recommends cooking pork to a minimum internal temperature of 71°C.