*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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 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 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!