Katsu Burrito
If I had a food truck, this Katsu Burrito would most definitely be on the menu.
Crispy katsu and creamy mac salad.
Drizzled with Kewpie mayo and a bit of Tonkatsu.
Finished with a heaping pile of thinly sliced, crunchy cabbage.
Hawaiian plate lunch meets Japanese comfort food.
All rolled into one beautiful handheld bite and ready to ruin you in the best possible way.
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Inspired by a fun bite I tried at Atomic Tacos in Montana’s Flathead Valley.
In the area?
Be sure to drop by and give everything on their gorgeous menu a try.
here’s what you’ll need
for the burritos:
tortilla shells, large
napa cabbage, sliced very thin
white rice
for the pork katsu:
boneless pork chops
2 eggs
panko breadcrumbs
flour
vegetable oil
paprika
salt
pepper
for the mac salad:
1 cup elbow macaroni, uncooked
1/4 cup onion, grated
1/4 cup carrot, grated
1 cup mayo
1 tbsp honey
1 tbsp apple cider vinegar
salt
pepper
for the tonkatsu sauce:
4 tbsp ketchup
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp sugar
here’s what you’ll need to do
Make rice according to package directions.
Set aside.
Boil elbow macaroni according to package directions.
In a separate bowl, make dressing for your mac salad by mixing mayo, honey, and apple cider vinegar.
Season generously with salt and pepper.
Drain elbow macaroni and allow to cool slightly before placing in a bowl.
Add onion, carrot and dressing to the bowl.
Mix to incorporate and place in the fridge to chill for at least an hour before serving.
In a separate bowl, make your tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce and sugar.
Place sauce in the fridge until you’re ready to use.
Lightly pound your pork chops until they’re about 1/2 inch thick.
Season both sides generously with salt and pepper.
Now it’s time to set up your breading station.
Add flour to one bowl, along with a generous pinch of paprika, salt and pepper.
The second bowl will be your eggs, whisked.
The third bowl is your panko breadcrumbs.
Dredge both sides of each pork chop in seasoned flour, then whisked egg, and finally, the panko - making sure to press the breadcrumbs in firmly. Set aside.
Over medium heat, CAREFULLY heat about a half inch of vegetable oil in a heavy deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
CAREFULLY place breaded pork into the HOT oil.
Fry for 3 to 4 minutes per side, or until it reaches an internal temperature of 155 degrees.
Using tongs, CAREFULLY remove pork from the HOT oil and place on a paper towel-lined plate to cool.
Season generously with salt.
Once cool, slice pork katsu into inch thick pieces.
Now it’s time to assemble those burritos!
Lay a warm flour tortilla flat on a plate.
Drizzle the center with tonkatsu sauce and Kewpie mayo.
Add a pile of rice topped with mac salad.
Place a few slices of pork katsu on top.
Drizzle with more tonkatsu sauce and Kewpie mayo.
Top with a pile of finely sliced cabbage.
Wrap tight and enjoy!