tonkatsu made with hazelnut flour

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.

Oven-Fried Tonkatsu

Ingredients


  • 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)

Ingredients


  • 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.
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4 thoughts on “tonkatsu made with hazelnut flour

  1. Made your original tonkatsu tonight and LOVED IT. Especially the sauce, it was spot on. Excited about this version too! Thanks for the recipes.

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