Ranch Steak Katsu

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  24 oz
• cooking oil
  5 tbsp
• garlic powder
  2 tsp
• ginger
  1 thumb
• jasmine rice
  1 c
• katsu sauce
  1/2 c
• panko breadcrumbs
  2 c
• paper towels
• ranch steak (pork)
  20 oz
• salt
  2.667 tbsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• sour cream
  3 tbsp
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• gallon-size zip-close bag
• medium bowl
• large pan
• small microwave-safe bowl

1. 

   1

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

   carrot: 24 oz, ginger: 1 thumb, scallions: 2 unit
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until tender, 20-25 minutes. Once roasted, carefully toss with sesame seeds .

   cooking oil: 1 tbsp, salt: 2.667 tbsp, black pepper: 1 tsp, sesame seeds: 1 tbsp
3. 

   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 minutes . Stir in jasmine rice , water (1¼ cups for 4 servings), and a pinch of salt. 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.

   jasmine rice: 1 c, water: ¾ cup
4. 

   4

   Meanwhile, pat ranch steak dry with paper towels ; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. Place panko breadcrumbs , garlic powder , salt (we used 1 tsp; 2 tsp for 4 servings), and pepper in a gallon-size zip-close bag . 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 the pork around in the bag, pressing with your hands, to spread out the panko and make it stick.

   ranch steak: 20 oz (pork), paper towels, panko breadcrumbs: 2 c, garlic powder: 2 tsp, sour cream: 3 tbsp
5. 

   5

   Heat a ¼-inch layer of cooking 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 pan, add coated pork (discard any remaining panko in bag). Cook until panko is golden brown and pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.

   cooking oil: 4 tbsp
6. 

   6

   Place katsu sauce in a small microwave-safe bowl ; microwave until warmed through, ⏱️ 30 seconds . Fluff rice with a fork; stir in butter and season with salt and pepper. Divide rice, pork, and carrots between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve.

   katsu sauce: 1/2 c, butter: 2 tbsp