How To Make Oroshi Katsu - One of our family favoriates!

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content while pork shoulder is often less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber, while regular breadcrumbs are a budget-friendly option.

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnip provides a similar texture, while regular radish is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often priced similarly.

Nick the fat on the edge of the pork loin to make it flexible when frying.

Season the pork loin with coarse sea salt and black pepper on both sides.

Dredge the seasoned pork in flour, ensuring an even coating on all sides.

Dip the floured pork into beaten eggs, making sure it is well coated.

Coat the pork with panko breadcrumbs, pressing gently to adhere.

Peel the daikon radish and then grate it using a grater until you have enough for serving.

Slice the green onions into thin pieces for garnish.

Heat vegetable oil in a deep pan until shimmering, testing with a breadcrumb to check readiness.

Carefully add the breaded pork to the hot oil and fry until golden brown, flipping once or twice as needed.

Remove the pork from the oil and drain on paper towels.

Slice the fried pork into even strips.

Arrange the sliced pork over a plate, top with grated daikon radish and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens