I’ve been partnering with Kikkoman to create delicious gluten-free Japanese recipes with their gluten-free soy sauce so that gluten-intolerant JOC readers can enjoy Japanese foods without worrying about wheat. That’s it! It’s best for the ingredients to release the flavors so you want to make the ponzu sauce at least one day in advance. Soy sauce is traditionally brewed from water, wheat, soybeans, and salt however, with gluten-free soy sauce, your ponzu will be totally gluten-free!Īll you need is gluten-free soy sauce, hon-mirin (true mirin), citrus of your choice (read more in the recipe), katsuobushi (dried bonito flakes), and kombu. The taste is on the light side with an intermix of sweet, tart and savory. The best thing about making homemade ponzu is that it’s SUPER easy to make. Make Homemade Ponzu Sauce with Gluten-Free Soy Sauce It’s lighter and refreshing and it makes the whole deep-fried food so much easier to digest. You are served with ponzu and grated daikon to enjoy with the deep-fried katsu. If you have never tried Japanese deep-fried cutlet (pork or chicken) with ponzu, you will have to give it a try! In Japan, a lot of Tonkatsu specialized restaurants offer options of both tonkatsu sauce and Ponzu sauce. The only difference with today’s recipe is I served the chicken katsu with the light, citrusy ponzu sauce, instead of tonkatsu sauce. No grease, no fuss, these are ‘fried food’ at its best! Once the chicken comes out of the oven piping hot, you can see how crispy, crunchy and golden the crust look. You want to first toast the panko until nicely brown before you dredge the chicken pieces all over and bake. With the gluten-free panko, the preparation is the same as my regular baked chicken katsu recipe. No more envy eyes when someone sitting right next to you bite into one of those crunchy pieces.
The good news is gluten-free panko is lighter and crispier, which makes it a perfect coating to make Japanese katsu. When I found out Kikkoman came out with Gluten-Free Panko that is made with rice flour, I thought it was such a brilliant invention! You can now enjoy the same crunchy texture without wheat (and soy, egg, and nuts). The regular panko is made from bread without crust, which means you have to give up many tempting fried foods completely. Your New Best Friend – Gluten-Free Panko for Chicken Katsuįor many of you who enjoy classic Japanese fried foods that are breaded with crunchy panko, I know how disappointing it can be if you are gluten-intolerant. Perfect for those who love this classic Japanese dish but can’t take gluten. This Baked Chicken Katsu recipe is 100% gluten-free. Japanese panko breaded and baked chicken cutlet served with homemade ponzu and grated daikon.
0 kommentar(er)
