Katsu pork with sticky rice

Katsu pork with sticky rice

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(7 ratings)


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Cooking time

Prep: 25 mins Cook: 35 mins

Skill level



Serves 4

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Nutrition and extra info

Additional info

  • Freeze sauce only
Nutrition info

Nutrition per serving

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  • 200g short-grain or sushi rice, rinsed
  • 100g panko breadcrumbs
  • 1 tsp turmeric
  • 1 tbsp vegetable oil
  • 1 egg white
  • 450g pork fillets, trimmed and cut into 8 pieces
  • coriander sprigs, to garnish (optional)
  • pickled ginger, to serve (optional)

For the sauce

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 medium carrot, grated
  • 2 eating apples, such as Braeburn, peeled, cored and roughly chopped
  • 2 fat garlic cloves, sliced
  • 2 tsp medium curry powder
  • ½ tsp ground ginger
  • 1 tbsp tomato purée
  • 2 tsp clear honey
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 350ml chicken stock
  • 1 tsp sesame oil

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  1. To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
  2. Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
  3. While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
  4. Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
  5. Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Recipe from Good Food magazine, February 2013

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stranga614's picture
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Tasty, sauce was a little too sweet for me, will only use one spoon of honey next time, also if you have large appetites then double the amount of rice.

Christie20's picture
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Easy to make but I found the sauce to be very bland. This is more of a healthier version of this dish and in now way comes close to the real Japanese dish.

inkybinkyboo's picture

This is a fantastic recipe and the sauce is well worth the effort.

simon-atkinson@ntlworld.com's picture

Very tasty, simple and worth the effort.

lauramurray's picture
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Took a long time to make and wasn't keen on the sauce

sodaboda's picture
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Really tasty recipe and easy peasy to make. I made this for two adults and three children and there was enough for all of us plus extra sauce. the sauce was tasty and different to anything we had tried before. I used mild curry powder as the kids were eating it too and they found it slightly spicy and drank alot of water! we found it fine. Will def make again.

martafco's picture
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I tried this reciped last night and it was delicious! However, I would say it takes longer than 25 minutes preparation, that is why I am saving this recipe for a weekend meal instead of a week meal.

It is not clear when you have to put the breadcrumbs. In step 3 I used all the breadcrumbs and then you have to use them again in step 5. And I would say that 100g panko breadcrumbs is too much.

I had to use 2 egg whites because it felt that one wasn't enough.

All in all it was a delicious meal.