Published by Harvard Common Press
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
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
- 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
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