Using things I had in my pantry, I made this sauce in my own home. The outcome is fantastic, and my family now makes it frequently. You may easily quadruple this recipe. Try using it as a substitute for barbecue sauce or as a dip for egg rolls and katsu chicken. I hope you take pleasure in it as much as we do!
| Prep Time: | 5 mins |
| Cook Time: | 1 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 6 mins |
| Servings: | 4 |
| Yield: | 1 cup |
Ingredients
- ½ cup ketchup
- 2 ½ tablespoons reduced-sodium soy sauce
- 2 ½ tablespoons Worcestershire sauce
- 1 ½ tablespoons dry sherry
- 1 ½ tablespoons white sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
- Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.
- Let stand for 1 hour to allow the flavors to incorporate.
Reviews
This is a go to sauce for many simple meals to add awesome flavor.
This tastes just like the sauce that is used by a local restaurant for their chicken Konzu. It’s delicious! @jennydelay… Seriously, you added a HALF A CUP OF Sugar to this!??!! There’s only a cup of ketchup in it! (Which by the way has sugar in it) and you think 1 1/2 tsp. Of pepper makes it HOT!?? You need to stop reviewing recipes, because clearly you have the taste buds of a two year old.
I think it is better than the kikoman’s bottle tonkatsu sauce.
I paired this sauce recipe with a Katsu chicken recipe off this site. I didn’t have wine so I used apple cider vinegar (only 1 tbsp) as mentioned in the reviews. My husband thought it was better than the Hawaiian BBQ place we frequent.
Very good sauce. Kids love it. I made it a lot of times.
you should try this
This is delightful and so easy. It really makes the dish. I sometimes substitute mirin for the sherry but I’ve made it both ways.
As written it was okay. I used this as a base for a second batch. Mirin instead of Sherry. A wee bit of horseradish as it goes a long way. 2T of apple/pearsauce. Oh, and 1T of BBQ sauce to even out the flavor. Other common changes: no mustard, used brown sugar, 1 tsp of garlic and ginger powders.
I liked it. I have never had the sauce before but was listed in a dinner spinner recipe so I searched for it and this recipe came up.
My wife gave this rating having had tonkatsu before. I didnt have the sherry but the sauce was close to what she had in a restaurant. Its definitely an interesting flavor that pairs well with chicken katsu. Just be sure to use sparingly until you know you like it. I had to go back and add more after it quickly grew on me. Cant wait to make it again with the sherry and see how that tastes!
Made it twice now, first go was following the recipe and having no more wine left made a batch with a sweet Sake and I like both. Simple enough to make and the next batch will be a quadruple batch cause it’s good on eggs, chicken, pork pretty much universal!
This recipe is amazingly good for the simple off the shelf ingredients. Very easy to make too! This has been our standard katsu sauce for years.
I have tried several recipes for this sauce and this is my favorite. My only change was I used Truvia instead of sugar as I cook for a diabetic. Still amazing!
I made the recipe without the sherry, but instead added a teaspoon of dijon mustard. And also about a teaspoon more sugar. Was delicious!
Very tasty with chicken katsu!
Very quick and easy tonkatsu sauce. Like others have mentioned it’s a good start and could use a few other flavors to make it really great. When you’re running short on time this is super quick to whip up and works well.
Was making tonkatsu pork and realized I did not have any sauce, so I searched and tried this recipe. It was a very good base, since I didn’t know what to start with. I tweaked it a little with more Worcestershire and sugar, and also didn’t have garlic or ginger powder so I minced up fresh garlic and ginger. It was pretty much spot on to what I’ve had in Japanese restaurants!
Pretty good. We found it a bit sour for our taste. Next time I think I’ll add a little plum sauce or a tad more brown sugar. Didn’t have sherry on hand so subbed apple cider vinegar, and used fresh ginger and garlic.
I don’t think this style of tonkatsu sauce works for me. 🙁 its very busy and lacks a fruity element that many bottled katsu sauces have. Next time I’ll just heat some catsup, Worcestershire sauce, a plum or apricot jam, and a bit of soy sauce together like I normally do. Its pretty close to the bottled kind.
Nice quick recipe to make in a pinch. We also like the Bulldog brand tonkatsu sauce, so I made a couple changes. Used white wine instead of dry sherry and added a splash of hard apple cider. Also a dash of cayenne. Worked great!
PERFECT! I did make a few changes based on reviewers and available ingredients: I added 1/4 cup plum sauce, I used Gluten-free tamari instead of soy sauce, and I soaked grated ginger and garlic in a mix of the allotted soy sauce (my gf tamari) and dry sherry overnight then strained it into the rest of the mix. Also, it may seem dumb but remember to cover it when you place it in the microwave as it likes to splatter. My family adored this sauce and my father, picky eater, reported that it was far better than any regular store bought ones and it was gluten-free to boot! Amazing recipe that I recommend everyone try! Thank you for this incredible recipe!