Pork Katsu Onigirazu
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Total Time
36 mins
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Servings
6 pieces
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Calories
577 kcal
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Course
Main Course, Snacks
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Cuisine
Japanese
Pork Katsu Onigirazu
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Seasoned crispy breaded pork stuffed in a roasted seaweed rice wrap with refreshing cucumbers! This easy pork katsu onigirazu is a delicious handheld lunch or snack idea. Great for lunchboxes, picnic food or for commuting!
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Ingredients
- 6 sheets nori
- 2 cups cooked short grain rice
- ½ English cucumber sliced thinly into 36 pieces
- 6 tablespoon tonkatsu sauce store bought
- 6 tablespoon Japanese mayo or regular mayonnaise
- 1.5 teaspoon salt
For the Pork Katsu:
- 6 slices pork loin about 4 x 3 inches and ½-inch thick per slice
- 2 tablespoon cornstarch or potato starch, add more if needed
- 1 large egg beaten
- ½ cup panko breadcrumbs or regular breadcrumbs, add more if needed
- ⅓ cup vegetable oil or any neutral oil
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Instructions
- Pat dry the pork loins with clean paper towel. Then spread cornstarch in a large shallow bowl, beaten eggs into a second bowl and panko breadcrumbs in a third bowl. Evenly dredge each slice of pork into the cornstarch shaking off any excess, then into the beaten eggs and lastly panko breadcrumbs.
- Heat vegetable oil in a large pan on medium heat. Shallow fry the coated pork loins into the hot oil in small batches on both sides until golden brown. Cooked pork has an internal temperature of 145 F with a digital instant read thermometer. Remove and transfer fried pork onto a wire rack or paper towel lined plate to remove excess oil.
- Lay out a large sheet of plastic wrap (about 12 x 15 inches) onto a large cutting board. Then place a sheet of nori rough side up on top of the plastic wrap. Into the center of the nori, add ⅓ cup of warm cooked sushi rice and shape it into a rectangle.
- Evenly sprinkle salt on top of the rice. Squeeze 1 tablespoon tonkatsu sauce and 1 tablespoon Japanese mayo on top of the rice. Then place 6 pieces of thinly sliced cucumbers on top of the sauce, followed by pork katsu.
- Tightly wrap the corners of the nori sheet around the fillings to create a parcel. Then tightly wrap the plastic wrap around the onigirazu.
- Using a sharp knife, cut the onigirazu into half. Repeat the above process to make 5 more onigirazu sandwiches. Enjoy fresh!
Equipments used:
Nutrition Information
Show Details
Calories
577kcal
(29%)
Carbohydrates
57g
(19%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
154mg
(6%)
Potassium
534mg
(15%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
203IU
(4%)
Vitamin C
2mg
(2%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6pieces
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 154mg | 6% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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