Pork/ Chicken Katsu With Sesame Roasted Carrots And Ginger Rice

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice estimated approx 1 hour.

To get started with this recipe, we must prepare a few components. You can cook Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice using 22 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice:

1. 24 oz carrots
2. 1 thumb ginger
3. 2 scallions
4. 3 cups Jazmine rice
5. 2 tsp garlic powder
6. 1 cup Italian panko breadcrumbs
7. 4 eggs
8. 24 oz pork or chicken (6 pork) or (3 Chicken breasts)
9. 8 tbsp Bulldog sauce
10. 1 tbsp sesame seeds
11. 4 cups flour
12. bust out
13. Peeler
14. sheet Baking
15. Paper towels
16. bag Zip-lock
17. 2 bowl Medium
18. Kosher salt
19. Black pepper
20. Cooking oil
21. 2 tbsp butter
22. Small pan

Steps to make to make Pork/ Chicken Katsu with Sesame Roasted Carrots and Ginger Rice

1. Prep-
   
   Adjust rack to top position and pre heat the oven to 425 degrees.
   Trim, peel, and cut carrots on a diagonal into 1/2 inch thick pieces.
   
   Peel and mince or grate ginger.
   Trim and thinly slice scallions, separating white from greens.
2. Roast Carrots-
   Toss carrots on baking sheet with large drizzle of oil, season with salt and pepper.
   Roast on top rack until tender 20-25 minutes.
   When finished roasting tools with sesame seeds.
3. Cook Rice-
   In a small pan add ginger and scallion whites, cook, stirring until fragrant (1 minute) scrub rice and add water, scallions, and ginger.
4. Coat Meat-
   While rice cooks, mix 4 eggs in a large bowl.
   Add about 3 cups of flour to a gallon sized zip-lock baggy with garlic powder salt and pepper, in another large bowl add Italian panko breadcrumbs.
   Add chicken to bowl with flour, then add floured chicken to the egg, once coated add chicken to bowl of panko.
5. Cook Meat-
   Fill oil about a 1/4 of the pan over medium heat.
   Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan.
   Add pork/chicken laying in pan facing away from you.
   Cook until golden brown and cooked all the way threw (2-3 minutes each side)
6. Finish and Serve-
   Fluff rice with a fork and stir in 1 tbsp butter and season with salt and pepper.
   Divide ingredients and top with the green scallions.

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