Katsu Sauce. Cooking & baking supplies and more. Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Tonkatsu Sauce is served with Tonkatsu (deep fried pork cutlet) and often used for other deep fried dishes like Ebi Fry and Korokke.
It's made using a mixture of fruits and vegetables such as tomatoes, celery, carrots, apples, and prunes, a variety of spices, and condiments such as soy sauce and vinegar.
I didn't follow the recipe exactly.
I eyeballed other ingredients which I believe is essential to Tonkatsu sauce.
You can have Katsu Sauce using 10 ingredients and 2 steps. Here is how you cook that.
Ingredients of Katsu Sauce
- You need 1/2 cup of ketchup.
- It's 2 tbsp of soy sauce.
- You need 1/4 cup of worcestershire sauce.
- It's 1 tbsp of apple sauce.
- It's 1/2 tbsp of dijon mustard.
- Prepare 1 tsp of garlic, minced.
- It's 1 pinch of ground black pepper.
- You need 1 of inch piece of ginger, large chopped.
- It's 1 of juice of half a lemon.
- Prepare 2 tbsp of brown sugar.
Katsu sauce or Tonkatsu sauce is basically Japanese-style BBQ sauce for fried meats. The main ingredients are Worcestershire sauce, soy sauce, sugar and other seasonings. The taste is very unique, with tartness from the Worcestershire sauce, slightly salty and sweet at the same time. For what tastes like a rather complex sauce, it's very simple to put together.
Katsu Sauce step by step
- Combine all of the ingredients in a small sauce pan and simmer for 10 minutes..
- Remove the pieces of ginger and spoon over your tonkatsu or chicken katsu and serve..
Although eaten alongside Japanese breaded and fried cutlets, the origins are actually British, with tonkatsu sauce being a sweeter and thicker variation of Worcestershire. A quick mix of ketchup and Worcestershire gets you most of the way there. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Serve over rice with chicken katsu or tofu. Aside from the panko coating, what also sets katsu apart from fried cutlets in other countries is the sauce.
