Katsu Loco Plate Recipe
Make Katsu Loco Plate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Katsu
Rice
Gravy
Vegetables
Method
Katsu Preparation
- 1
Prepare the Pork
Slice the pork loin into 1/2-inch thick cutlets. Season both sides with salt and black pepper.
- 2
Bread the Cutlets
Set up a breading station: place flour in one plate, beaten eggs in another, and panko breadcrumbs in a third. Dredge each cutlet in flour, dip into the eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- 3
Fry the Katsu
Heat vegetable oil in a large frying pan over medium-high heat. Once hot, add the breaded cutlets and fry for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels and set aside.
Rice Cooking
- 4
Rinse the Rice
Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
Gravy Preparation
- 6
Make the Gravy
In a saucepan, combine chicken broth, soy sauce, minced garlic, minced ginger, and black pepper. Bring to a simmer.
- 7
Thicken the Gravy
In a small bowl, mix cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering broth mixture until the gravy thickens. Adjust seasoning if necessary.
- 8
Garnish
Remove from heat and garnish the gravy with sliced green onions.
Vegetable Preparation
- 9
- 10
Serve
Sauté the marinated vegetables in a medium pan over medium heat for about 5 minutes until slightly tender.
Plating
- 11
Assemble the Plate
On a large plate, serve a scoop of rice, top with a pork katsu cutlet, pour gravy over the cutlet, and serve the sautéed vegetables on the side.
