Recipe by Soifua
"This is a version of a sauce used for tonkatsu (pork) or chicken katsu. My family loves it, and I like it better than a local restaurant's sauce."
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dry mustard powder
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
Excellent. What I like about this sauce is exactly the thing a couple of people tweaked out - it's not sweet. Unsolicited, my 20yo said, "This sauce is incredibly good and spicy." Well said, I think. Thanks for the recipe! :) UPDATE: I don't make a lot of recipes more than once because I'm an adventurer, but I have visited this recipe a few times since I first made it. I made it again tonight for fish katsu and was out of garlic powder so I used fresh - still excellent. I've also used this sauce on steamed shrimp - makes an awesome cocktail sauce. Thanks again!
It tastes like barbeque sauce...nothing special or exotic at all. Sorry, but this wasn't impressive.
My mother is from Tokushima, and the recipe she used when I was growing up was very similar to this one. Oftentimes, we just mixed ketchup and worchestershire sauce without adding anything else. Also goes great on things like croquette or okonomiyaki.
my first review got deleted for whatever reason, but i gave this one star because it was terrible. didn't taste anything like tonkatsu sauce. it tasted like spicy ketchup.
I made this tonight to go with fried calamari steaks and it was very good; I added about 1/4 cup chicken broth to make it less bold. I also used just 1/2 tsp of the spices and it was perfect for our taste... The hubby really liked it and I'm anxious to try it on other things like chicken. Thanks for the great recipe! :)
I made the sauce based on this recipe but added a little bit of sugar. It turned out very good tonkatsu sauce. My husband and son liked it with pork tonkatsu which I prepared using the receipe I found from this website.
I didn't follow the recipe exactly. I eyeballed other ingredients which I believe is essential to Tonkatsu sauce. Measuring to taste: I added a few teaspoons of shoyu (soy sauce), 1-2 teaspoon of sugar, and about 1-2 tablespoons of applesauce. I cut down on the ketchup, about 1/2 cup and added more Worcestershire, about 1/4 cup or less. Over all, the sauce came to 1 cup for me. But the applesauce is important. Why? Because a lot of bottled tonkatsu sauces have fruit in it, like apple, dates, etc. Now, for a hint of spice, I add a light sprinkle of cinnamon. I used yours as a basis, but being that I eyeballed the rest, I can't really post up my own version. :) Remember, really good tonkatsu has some apple in it!
I made half the recipe, and it was the perfect amount for us. I used slightly less pepper and used half garlic, half onion powders. The longer you let this sit the better it is. When I tried it right after mixing, the ketchup and pepper taste was overwhelming. After sitting in the fridge for a few hours the flavours mellowed out a bit and were more balanced. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Tonkatsu / Katsu Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 6
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