Pomegranate Tonkatsu Sauce

Sauce keeps for up to 1 month in refrigerator. It's delicious combined with barbecue sauce or in place of barbecue sauce. Good for dipping steamed vegetables.

Yield: 4 servings
Community Recipe from


  • 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


  1. Whisk together in a small bowl; refrigerate until ready to use.

  2. Pomegranate Molasses: Makes about 1 1/2 cups

  3. 6 cups 100% pomegranate juice
  4. 1/2 cup granulated sugar
  5. 1 TBS lemon juice

  6. 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.

  7. Reduce heat to med-low; simmer until the juice has a syrupy consistency and reduces to approx. 1 1/4 cups (approx 1 hour).

  8. Allow molasses to cool slightly, then pour into a glass jar and allow to cool completely before covering and storing in the refrigerator.
October 2012

This recipe is a personal recipe added by Chasman and has not been tested or endorsed by MyRecipes.

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