Tonkatsu Sauce

Photo: KoroshiyaHunter

A tangy, barbeque-like sauce for Japanese deep-fried pork cutlet.

Yield: 8 servings
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  • 1 cup(s) Ketchup
  • 1/2 cup(s) Worchestershire Sauce
  • 2 cup(s) Sake
  • 2 tablespoon(s) Garlic Crushed
  • 2 tablespoon(s) Ginger root Chopped
  • 1/4 cup(s) Sugar
  • 1/4 cup(s) Mirin


  1. Crush garlic 10 minutes before hand for optimum oxidation.

  2. Peel ginger root and chop into 1/4 inch pieces.

  3. Put all ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top to reduce bitterness.

  4. Strain out garlic and ginger through a sieve.

  5. Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
October 2014

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

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