Sesame-Crumbed Pork & Katsu Sauce
with Jasmine Rice & Creamy Slaw
Katsu sauce is like the superhero sidekick of Japanese cuisine - bold, flavourful, and ready to take your tastebuds on an adventure! Pour it over a golden crumbed pork dotted with sesame seeds, and watch as every bite become a delicious thrill ride.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
pork schnitzels
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Asian Slaw Mix
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ tablespoon (tbsp)
brown sugar
¼ cup
water (for the sauce)
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Add the water(for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
• Meanwhile, separate pork schnitzels (if stuck together) to get two per person. • In a shallow bowl, combine sweet soy seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Wipe out and return frying pan to medium-low heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 2-3 minutes.
TIP: Add extra oil if needed so the pork schnitzel doesn't stick to the pan!
• Slice crumbed pork. In a medium bowl, combine shredded cabbage, baby leaves and mayonnaise. • Divide jasmine rice and creamy slaw between bowls. Top with sesame-crumbed pork. • Drizzle over katsu sauce to serve. Enjoy!