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.