Japanese Tonkatsu Sauce Recipes

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HOMEMADE TONKATSU SAUCE



Homemade Tonkatsu Sauce image

This recipe shows you how to make a quick and easy Tonkatsu Sauce from scratch. Serve it with tonkatsu or other deep-fried dishes.

Provided by Namiko Chen

Categories     Condiments

Time 5m

Number Of Ingredients 4

1 Tbsp ketchup ((Some ketchup is sweeter than others, so please adjust the amount of sugar, as desired))
2½ tsp Worcestershire sauce
1½ tsp oyster sauce ((If you're allergic to shellfish, use Lee Kum Kee Vegetarian Stir-Fry Sauce))
1⅛ tsp sugar ((Add more sugar, as desired))

Steps:

  • Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

TONKATSU WITH HOMEMADE SAUCE



Tonkatsu with Homemade Sauce image

Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg
1 1/2 cups panko breadcrumbs
Four 1/2-inch-thick boneless pork chops or cutlets (about 4 ounces each; see Cook's Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying
Steamed white rice
6 green cabbage leaves, julienned or finely shredded (see Cook's Note)
8 tomato wedges, optional
8 thin slices peeled cucumber, optional

Steps:

  • For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
  • For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
  • Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
  • Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
  • For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

TONKATSU SAUCE



Tonkatsu Sauce image

My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It's great for coconut shrimp and for dipping umeboshi pork rolls. Keep leftover sauce refrigerated . . . if there is any.

Provided by CherylKob

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 7

½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 ½ teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Steps:

  • Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.6 g, Sodium 403.6 mg, Sugar 5.8 g

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