It’s wonderful tonkatsu sauce. In addition to tonkatsu, my husband enjoys using this sauce on other foods. Umeboshi pork buns and coconut shrimp go well with it. If there is any sauce left over, keep it in the fridge.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- ½ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin (Japanese sweet wine)
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Stir together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a bowl.
- Dotdash Meredith Food Studios
- Let flavors blend for at least 30 minutes before serving.
- Dotdash Meredith Food Studios
- This sauce is ready in 30 minutes, but it’s even better if you let it sit in the refrigerator for a full day.
Reviews
“Doctored” the sauce just a bit. I added a bit extra Worcestershire, soy and as well and mirin. I may add some dry mustard next time. EXCELLENT!!!
Good recipe and good measurements, however, I add in 2 crushed cloves. Also, once all ingredients are mixed together I put it on the hob until hot. Brings out more flavour.
Delicious with Katsua pork.
Wonderful
This sauce is amazing, light and mild with great flavors. Very traditional.
When I couldn’t find my fave Katsu sauce at the grocery store, I found this recipe and ended up buying Mirin, since I had all the other ingredients. Turned out, I had frozen ginger so ended up using 1/8 tsp ginger powder. I didn’t like the texture of this. Too thick using the ketchup as a base. So, I added a touch more of the liquids: Mirin, Worcestershire Sauce and shoyu. I liked the consistency better and my husband thought it was good. Next time, I’ll tweak it a bit more to make it more spicy.
Super simple and tasty. I would recommend a microfine grater or zester for the ginger. Solid recipe.
My boyfriend and I are super loving it
Excellent depth of flavor….. tastes just like it did in Japan!!@
Absolutely delicious
This was delicious. After tasting, I added a bit more soy sauce. Didn’t have mirin so substituted pineapple juice. I can use this on so many dishes!
I make Asian food all the time, so I was excited to try this new sauce recipe. I was very disappointed! I will not make it again. I thought everything about this recipe was overpowering and that the flavors did not blend well together. I love bold flavors but both my hubby and I didn’t like it all.
I couldn’t find my soy sauce so I used teriyaki sauce. Used sugar free maple syrup instead of brown sugar. Used HP sauce instead of Worcestershire. It’s great and my husband loved it.
I made this sauce to go on chicken katsu. My family really liked it; so did our Japanese exchange student.
My family loved this! I feed six people, so I doubled the recipe, told everyone a little goes a long way: and they DEVOURED this. I served it with the fried chicken breasts over rice, and will definitely use this as a go-to sauce.
Made as written. Very good flavor; the Chicken Katsu dish (also found on this site) is nothing without this sauce. Will make again, thank you!
I made this as per the recipe and it doesn’t taste like katsu sauce that I’ve ever had. This definitely tastes like ketchup. I ended up adding more soy sauce & about 1 teaspoon of BBQ sauce that I had on hand that I thought would blend well with the flavors and it finally tasted more like the katsu I’ve had at Japanese restaurants. This tastes too tomato-y. I do like the color, thickness, and appearance of this sauce though compared to other recipes. This feels like it was missing something and I’m unsure what exactly that taste is and how to make it taste less like tomatoes.
Great starter recipe on its own, if not maybe a twinge heavy on ketchup. After making it the first time, I adjusted the listed ingredients until I found a balance I liked, then stirred in just a bit of sriracha for a bit of a kick.
I love this! Instead of brown sugar I used 1 1/2 tbsp of raw, unfiltered honey. It was a hit with family. Thank you so much for recipe.
Not terrible in its own right but doesn’t taste at all like real tonkatsu sauce. Consistency is off as well – the sauce should be smooth, this comes out almost lumpy.
This is a delightfully flavorful sauce, and with a few tweaks like salt free ketchup and coconut Aminos for the soy, very low sodium as well! I served it with the Tonkatsu pork loin recipe on this site and it was the perfect compliment.