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Tonkatsu sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

1 cup sauce

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, tree nut free

Taste and Texturesalty, savory, spiced, sweet, tangy, umami

Type of DishCondiments, sauces

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

Instructions

  1. 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.

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

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

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