I like making tonkatsu because it’s so simple and easy: rice, meat, and vegetables all in one bowl. Make the rice first–in a rice cooker you push a button and forget it. Next, make the sauce. While it’s simmering on the stove, prep the meat. That’s it! This is my gluten-free version. I used ground hazelnut meal/flour instead of Panko bread crumbs. What was sacrificed in the crunchiness of the crumb coating was made up for by the nutty flavor of the hazelnuts.
- 8 pork tenderloin medallions, pounded thin (1 pound trimmed of fat and silver)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup egg whites
- 1 1/4 cups ground hazelnut meal/flour (can use any nut flour)
- 1 teaspoon salt
- 1 teaspoon pepper
How to make it
- Preheat oven to 400˚F for pork tenderloin medallions
- Flatten each medallion to about ¼ inch thick.
- Prepare a baking tray; spray with cooking spray and set aside.
- In a pie plate, combine the hazelnut meal, salt and pepper.
- In another pie plate, pour the egg whites. Dip meat in egg whites
- Roll meat lightly in flour mixture until coated.
- Place each cutlet on the prepared baking tray.
- Bake cutlets 10-15 minutes.
- Slice meat into slivers about ½ inch wide.
- Serve meat with warm rice, steamed broccoli, and tonkatsu sauce for dipping (see my recipe for homemade tonkatsu sauce below)
Tonkatsu Sauce (from grouprecipes.com)
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/2 cup sake or rice wine (substitute rice vinegar)
- 2 tablespoons ginger, sliced
- 2 tablespoons garlic or 3 whole garlic cloves, peeled
- 1/4 cup sugar
- 1/4 cup mirin (substitute ¼ teaspoon sugar to ¼ cup white wine)
How to make it
- Put all the above ingredients in a sauce pan.
- Bring to a boil over medium heat stirring occasionally.
- Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top.
- Refrigerate extra sauce.
- Makes about 3 cups.