Quick Sesame Crumbed Katsu Pork
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Quick Sesame Crumbed Katsu Pork

Quick Sesame Crumbed Katsu Pork

with Rapid 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

Total Time25 minutes
Cooking Time


Serving amount

1 packet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

(Contains Gluten; )

½ sachet

sesame seeds

(Contains Sesame; )

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

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

Shredded Cabbage Mix

1 packet

baby leaves

1 packet


(Contains Egg; )

1 packet

pork schnitzels

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )



(Contains Egg; )

½ tbs

brown sugar

¼ cup


20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)4244 kJ
Fat44.7 g
of which saturates13.8 g
Carbohydrate102.4 g
of which sugars14.8 g
Dietary Fibre10.6 g
Protein45.5 g
Sodium1528 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan
Large Frying Pan



• Boil the kettle. • 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.


• Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.


• Meanwhile, 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!


• While the pork is cooking, in a large bowl, combine shredded cabbage mix, baby leaves and mayonnaise. Season to taste. • Slice pork if preferred. • Divide rapid rice and creamy slaw between bowls. Top with sesame crumbed pork. • Spoon katsu sauce over pork to serve. Enjoy!