Pomegranate Tonkatsu Sauce
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- 1/3 cup(s) ketchup
- 1/4 cup(s) pomegranate molassas
- 2 tablespoon(s) worchestershire sauce
- 1 tablespoon(s) soy sauce
- 2 teaspoon(s) prepared hot mustard
- 1/4 teaspoon(s) ground black pepper
- Whisk together in a small bowl; refrigerate until ready to use.
- Pomegranate Molasses: Makes about 1 1/2 cups
- 6 cups 100% pomegranate juice
- 1/2 cup granulated sugar
- 1 TBS lemon juice
- Heat pomegranate juice, sugar and lemon juice in a large saucepan over medium heat. Cook, stirring occasionally, until the sugar completely dissolves and the juice comes to a simmer.
- Reduce heat to med-low; simmer until the juice has a syrupy consistency and reduces to approx. 1 1/4 cups (approx 1 hour).
- Allow molasses to cool slightly, then pour into a glass jar and allow to cool completely before covering and storing in the refrigerator.
This recipe is a personal recipe added by Chasman and has not been tested or endorsed by MyRecipes.
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Pomegranate Tonkatsu Sauce Recipe at a Glance
- COURSE: Sauces/Condiments