Tonkatsu Sauce Made from Scratch!!. Tonkatsu sauce make the deep fried pork cutlet taste much better, here's a recipe to make the sauce at home. It's a lot of work to make it from scratch, but you can definitely make a simplified version that tastes just as good to go with your homemade tonkatsu. Hey it's Abbie and welcome to my channel!
It's made using a mixture of fruits and vegetables such as tomatoes, celery, carrots, apples, and prunes, a variety of spices, and.
Tonkatsu sauce is an important seasoning for Tonkatsu.
Tonkatsu is good by itself, but Tonkatsu sauce completes this dish.
You can cook Tonkatsu Sauce Made from Scratch!! using 17 ingredients and 10 steps. Here is how you cook that.
Ingredients of Tonkatsu Sauce Made from Scratch!!
- It's 5 tbsp of ☆Sugar.
- It's 5 tbsp of ☆Water.
- Prepare 5 tbsp of ☆Boiling water.
- It's 1 of Apple (grated or pureed in a food processor).
- You need 1/2 of Carrot (grated or pureed in a food processor).
- Prepare 1/2 of Onion (grated or pureed in a food processor).
- Prepare 1 of Bay leaf.
- You need 150 ml of Tomato juice.
- Prepare 50 ml of Red wine.
- Prepare 5 tbsp of Soy sauce.
- You need 1/2 tsp of Krazy Salt.
- Prepare 1 dash of Nutmeg.
- It's 1 dash of Pepper.
- Prepare 1 tbsp of Lemon juice.
- Prepare 1 tbsp of Vinegar.
- Prepare 1 tsp of ◎Katakuriko or cornstarch.
- You need 2 tbsp of ◎Water.
The sauce is a Worcester-based sauce but much thicker. Tonkatsu sauce is a sweet sauce made from fruits and vegetables that is a little like a thicker version of English Worcestershire sauce. While you can buy tonkatsu sauce in Japanese grocers under the Bulldog or Otafuku brands, high end tonkatsu places will always make their own. Lastly, we will be making the tonkatsu sauce from scratch since the store-bought ones are pumped full of sugar.
Tonkatsu Sauce Made from Scratch!! step by step
- Combine the ☆ sugar and water in a heavy pot or deep pan. Cook over medium heat for about 3 minutes until it starts to smoke..
- When the pan is smoking, count to 5 and then turn off the heat (the aim is to make a caramel that's a bit darker than the caramel sauce for custard pudding or flan.).
- Add boiling water to the pan, taking care not to burn yourself. Set the heat to low, and stir to dissolve the caramel in the water. Scrape off any burned bits and dissolve..
- Add the grated or pureed apple, carrot and onion, plus the bay leaf to the pan and mix well. Simmer over low heat for 10 minutes..
- Add tomato juice to the pan, cover with a lid and simmer for 10 minutes over low heat..
- Add the wine, soy sauce, Krazy Salt, nutmeg and pepper to the pan, and simmer for 30 minutes over low heat. Cool down the sauce a little and add the vinegar and lemon juice..
- Leave the pan to rest overnight at room temperature (cool it down and refrigerator during the summer). Strain the contents into a smaller pan through a clean gauze or cheesecloth..
- Simmer the strained sauce over low heat. Add the ◎ katakuriko dissolved in water, stir until thickened, and leave to cool..
- Pour the cooled sauce into containers or bottles, and seal tightly. Leave to rest in the refrigerator for 2 to 3 days, and it's done..
- This sauce has no preservatives, so store it in the refrigerator, and use up within a month..
With these subtle changes, it really does add to this traditional dish! For this one, you will need quite a few ingredients but most everything can be purchased on Amazon if needed. Though this ketchup and soy sauce-based sauce is usually served with Tonkatsu (breaded and fried pork cutlet), you'll love it on many things. My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It's great for coconut shrimp and for dipping umeboshi pork rolls.
