Reviewed: May 22, 2012

this was an awesome recipe. easy to do and went well with the Katsu chicken i made! perfect!

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Reviewed: May 8, 2012

It goes really well with Chicken Katsu. I use fresh garlic instead of powder (or both), and add some soy sauce, but leave it alone other than that.

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solidcell

Reviewed: Feb. 26, 2012

mix a day ahead and let the flavors meld and it's somewhat better, I felt a little to much pepper, sorry just not what I remembered.

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Judy Carter

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Reviewed: Feb. 23, 2012

I just paired this with tonkatsu for dinner and it was ok. The only thing that I don't like is that the pepper taste is too strong Probably I'll tone it down to 3/4 tsp next time just like what I did to the garlic powder. Adding 3/4 tsp onion powder makes it good. And also not to mention, I also added a little bit of sugar as what other reviewers mentioned. Thank you Soifua =)

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Just_G

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

I will definately make this again. Thanks for sharing your recipe. I made it with the chicken katsu from this site. Turned out to be an awesomer dinner!

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mammabear

Reviewed: Dec. 12, 2011

This recipes is verbatim of the good sh!t

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Ben Kanobi

Reviewed: Dec. 11, 2011

Excellent!!

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nikki4187

Cooking Level: Expert

Reviewed: Oct. 31, 2011

Excellent recipe ... so fun to be able to make homemade tonkatsu and chicken katsu without having to go to a restaurant to get it. Love it! Thank you!

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sushilover

Cooking Level: Intermediate

Home Town: Mountain View, Hawaii, USA

Living In: Rocklin, California, USA

Reviewed: Oct. 14, 2011

Was very good with chicken Katsu recipe I made from this site. I used prepared mustard (4T) since I had no powder. Tasty, actually a little too hot for me but my husband liked it a lot

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WahiniSuzi

Cooking Level: Expert

Living In: Haiku, Hawaii, USA

Reviewed: Sep. 29, 2011

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!

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