For the tonkatsu sauce

125g/4½oz tomato ketchup

75ml/2½fl oz sake

1 tbsp rice vinegar

2 tbsp  Soy-Free Seasoning Sauce

1 tbsp garlic infused oil

1 tsp finely grated fresh root ginger

1 tsp Japanese mustard or Dijon

2 tsp mirin (or more to taste)

1 tbsp sugar

For the pork

4 tbsp gluten free plain flour

2 free-range eggs, beaten

75g/2½oz gluten free breadcrumbs

pinch of salt and pepper

4 thick pork loin steaks

vegetable or groundnut oil, for frying

To serve

½ Chinese cabbage, shredded

1 carrot, finely sliced

Serves - 4


For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the ginger is soft. You want the sauce to reach a good pouring consistency.

Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use

For the pork, place the gluten free flour, beaten egg and gluten free breadcrumbs in three individual dishes. Season the gluten free flour well with salt and pepper.

Coat each steak by first dipping into the gluten free flour, then the egg and finally the gluten free breadcrumbs.

Re-dip each steak into the egg and gluten free breadcrumbs again - this creates an extra crisp coating.

Heat up a non-stick frying pan and pour the oil in for frying.

Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat.

Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and carrots.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Tonkatsu pork