All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Every food culture on earth has a breaded and fried protein, and Japan is a food culture on earth. (One of the best food cultures on earth, in our humble opinion.) Tonkatsu is just that breaded and fried pork that's served with rice. Delightfully crispy pork, with a mushroom rice full of flavor… with a slight hint of heat of Sriracha at the end. Like we said, one of the best food cultures in earth.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Thinly slice mushrooms.
Trim and thinly slice green onions, keeping white and green portions separate.
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Cook the Rice
Place a small pot over medium heat and add 1 tsp. olive oil. Add mushrooms, white portions of green onions, and a pinch of salt to hot pot. Stir occasionally until tender and browned, 4-5 minutes.
Add rice, 1¼ cups water, a pinch of salt, and miso concentrate. Bring to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare pork.
Prepare the Pork Chops
Combine mayonnaise and 2 tsp. water in a mixing bowl. Place panko on a plate.
Cover pork with plastic wrap and pound with a heavy object to an even ¼" thickness.
Remove plastic wrap. Cover pork chops entirely with mayonnaise-water mixture. Top with panko, pressing gently to adhere.
Cook the Pork Chops
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Lay pork away from you in hot oil and flip every 4-5 minutes until golden brown and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Transfer pork to towel-lined plate. Rest, 3 minutes.
Finish the Dish
Slice rested pork into ¾" strips.
Plate dish as pictured on front of card, topping rice with pork and topping pork with tonkatsu sauce, green portions of green onions, and Sriracha (to taste). Bon appétit!
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