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Japanese
Tonkatsu sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A combination of shoyu and Western ingredients, tonkatsu sauce was invented at the beginning of the twentieth century along with many other fusion dishes, such as tonkatsu (fried pork cutlet), korokke (potato and beef croquette), and ebifurai (fried shrimp).

This thick, brown, spicy sauce is not just for pork cutlets, but is very versatile. You may find other uses in your kitchen for this delightful sauce.

Yield: 1 cup sauce

Ingredients

  • ½ cup Worcestershire sauce
  • ¼ cup sugar
  • ¼ cup shoyu (soy sauce)
  • ¼ cup tomato ketchup
  • 1 tablespoon smooth French mustard
  • ¼ teaspoon ground allspice

Directions

In a small saucepan, combine the Worcestershire sauce, sugar, shoyu, and ketchup. Cook the mixture over low heat, stirring, until the volume is reduced by 20 percent.

Add the mustard and allspice, stirring. Remove the pan from the heat, and let the sauce cool to room temperature.

The sauce will keep for one week, refrigerated in a sterilized bottle with a tight-fitting lid.


© 2000 Hiroko Shimbo
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

25kcal (1%)
11mg (1%)
2mg (3%)
2mcg RAE (0%)
92mg
4mg
0g
5g
0g
6g
0mg (0%)
269mg (11%)
0g (0%)
0g (0%)
1mg (3%)
 

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