Tonkatsu Sauce Recipe (2024)

FAQs

What is tonkotsu sauce made of? ›

Tonkatsu sauce mainly consists of vegetables and fruits such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery. It also includes more than 10 kinds of spices along with soy sauce, vinegar, and sugar.

Can you substitute tonkatsu sauce? Yes. If you don't have all the ingredients to make your own, you can substitute with tomato, Worcestershire or barbecue sauce. Otherwise, you could also shake things up by using other Japanese sauces such as takoyaki, okonomiyaki or yakisoba sauce instead.

Short for tonkatsu, katsu sauce is essentially the Japanese equivalent of Western barbecue sauce. It's sweet and tangy with an umami undertone that packs a flavorful punch. You'll usually find it served with pork tonkatsu, a popular dish of breaded, deep-fried pork cutlet with cabbage and rice.

What Does Tonkatsu Sauce Taste Like? Often referred to as Japanese-style barbecue sauce or katsu sauce. tonkatsu sauce is savory and sweet, with a slight tang. In this recipe, ketchup adds the sugary tartness, while soy sauce and Worcestershire lend some umami power.

In brief, tonkatsu is a fried pork cutlet dish. Tonkotsu is the name for the rich pork-bone broth used in ramen. Sound similar, very different. Should one order tonkatsu ramen outside of Japan, however, you will probably get tonkotsu soup and not noodles topped with pork cutlet, though that would probably be great.

Most of the fat from the stock gets skimmed out, and the fat added at the last minute is what gives the soup it's rich “sticky” quality. By whisking small bits of minced fatback in at the end, you create an emulsion of soup and fat, so it makes the soup nice and creamy without being greasy.

Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced [toŋkatsɯ]; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin.

Tonkatsu (とんかつ, "pork cutlet") are thick slices of pork that are breaded and deep fried in a manner similar to German schnitzel. They are typically made from two cuts of pork: the lean and tender hire (ヒレ, tenderloin or filet) and the fattier rosu (ロース, loin).

Another advantage of tonkatsu sauce in terms of taste is it's resistant to quality deterioration and oxidization thanks to vinegar, salt, and spices. However, for best quality and longer expiration date, it's recommended to refrigerate tonkatsu sauce once opened.

Tangy, sweet and full of flavor, Kikkoman® Katsu Sauce is a classic! This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets.

What does katsu mean in Japanese? ›

Katsu (カツ) is a shortened form of katsuretsu (カツレツ), the Japanese transliteration of the English word "cutlet".

Cooking this too hot will char your delicate breadcrumbs, and cooking it too cold will give you soggy, oily katsu.

Keep in a cool dry place. Once opened keep refrigerated and consume within 4 weeks.

executing a great tonkatsu at home is very simple. or sometimes known as a pork butt. from the pork loin or tenderloin. because it is a lot tastier piece of meat.

The major difference between tonkatsu sauce and Worcestershire sauce is tonkatsu sauce is usually thicker in texture while Worcestershire sauce is spicier in taste, but both can be a great accompaniment to tonkatsu and other deep-fried dishes.

Tonkotsu, which means “pig bone,” is made by boiling pork meat and bones together, thus creating a thick and hearty broth with a meaty flavor. The soup has a milky consistency much like miso, so don't get confused about which one you want to order!

The Japanese version of HP sauce but so much more. This fruit based sauce can be used as a marinade or glaze for tofu.

While many ramen broths are gently simmered to develop nuanced, subtle flavors, tonkotsu broth is cooked at a rolling boil, giving the soup its rich body, opaque appearance, and rich texture.