Best 5 Tonkatsu Sauce Mimic Recipes
Tonkatsu sauce is a thick, sweet and savory sauce commonly used in Japanese cuisine. It is the perfect complement to tonkatsu, a popular Japanese dish consisting of breaded and fried pork cutlets. If you are looking for a way to make your own delicious tonkatsu sauce at home, there are many recipes available that can help you achieve the perfect flavor. With the right ingredients and a few simple steps, you can easily mimic the taste of authentic tonkatsu sauce. So, get ready to explore the world of Japanese flavors and create your own exquisite tonkatsu sauce.
Check out the recipes below so you can choose the best recipe for yourself!
TONKATSU SAUCE MIMIC RECIPE
Tastes really close to real tonkatsu sauce. Real sauce can have 20-plus ingredients. Adjust flavors to your liking.
Provided by Jared Stymiest
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.5 g, Protein 0.1 g, Sodium 180.3 mg, Sugar 4.5 g
TONKATSU WITH HOMEMADE SAUCE
Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
- For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
- Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
- Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
- For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.
TONKATSU SAUCE
This sweet and spicy sauce goes beautifully with Japanese katsu (fried pork or chicken cutlets, dredged in Panko crumbs).
Provided by Tracy K
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.
- Use as a sauce with tonkatsu (fried pork cutlets, or chicken cutlets) and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish.
- You can even drizzle some on a shredded cabbage salad.
TONKATSU
Tonkatsu is a pork cutlet that has been breaded and deep-fried Japanese style. The secret to getting the brittle crispy exterior is using panko-Japanese bread crumbs, which are much larger and coarser than Western-style bread crumbs. Most Japanese season tonkatsu with store-bought tonkatsu sauce, which to me tastes too sweet. Instead, I prefer to make my own or simply use soy sauce and a squirt of lemon on my cutlet. This method of breading and frying is used on a number of different ingredients, such as fish filets, or even slabs of eggplant or tofu.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the oil into a 3-quart (3-liter) cast-iron Dutch oven or heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F (175 degrees C). Line a sheet tray with paper towels.
- Trim the fat around the edges of the pork chops if desired. Pound the pork chops with a meat mallet to slightly flatten and rub with the salt and pepper.
- Coat and bread your pork chops. Line up three small shallow bowls: one with the flour, one with the beaten eggs and one with the panko. Take one pork chop and lightly flour it on both sides, patting to remove excess flour. Dip the chop into the egg and then coat it generously with panko. Repeat with the remaining chops.
- You are now ready to start frying. Test the temperature of the oil by dropping a few bread crumbs into the oil. If the crumbs sizzle up instantly but do not burn, the temperature is right for frying. Add two chops to the oil and cook for 3 to 4 minutes, until they are lightly browned on one side. Flip and fry for another 3 to 4 minutes, until lightly browned on the second side. The timing will depend on the thickness of the meat and the temperature of the oil. Test for doneness by taking one chop out of the oil when it is lightly browned on both sides and slice it; it should not be pink inside. Be careful not to overcook the pork-you want your cutlets to be tender and juicy. Drain the chops on the paper towel-lined sheet tray to remove excess oil. Remove any crumbs from the oil with a slotted spoon and fry the remaining two chops.
- Slice the pork crosswise about 3/4 inch (2 centimeters) thick and serve over the shredded cabbage with the lemon wedges, your choice of sauce and a bowl of fresh-cooked rice on the side.
- Bring the dashi to a boil in a small pot over medium-high heat. Add the remaining ingredients and cook until the liquid thickens and reduces by one-third, stirring frequently so it doesn't burn, 5 to 10 minutes. Taste and make adjustments.
- If you like the sauce sweeter, add more ketchup, sugar or some mirin. If you want the savory flavors to come out, add more soy sauce and Worcestershire sauce. The sauce can be refrigerated in an airtight container for up to 1 month. Makes 2/3 cup (156 milliliters).
TONKATSU SAUCE MIMIC RECIPE
Tastes really close to real tonkatsu sauce. Real sauce can have 20-plus ingredients. Adjust flavors to your liking.
Provided by Jared Stymiest
Categories Sauces and Condiments
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.n
Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.5 g, Protein 0.1 g, Sodium 180.3 mg, Sugar 4.5 g
Tips for Making the Best Tonkatsu Sauce:
- Use high-quality ingredients: Fresh, ripe tomatoes and flavorful fruits like apples and pears will yield the best-tasting sauce. Choose a good quality Worcestershire sauce and soy sauce as well.
- Don't skip the caramelization step: This step is essential for developing the sauce's rich, deep flavor. Take your time and allow the onions to caramelize slowly over low heat until they are golden brown and very soft.
- Use a variety of fruits: For a more complex flavor, use a combination of different fruits, such as apples, pears, and even pineapple. You can also add a touch of citrus, such as lemon or orange juice, to brighten up the sauce.
- Adjust the sweetness and acidity to your taste: The sauce should be sweet, tangy, and slightly savory. If you find it too sweet, add a little more Worcestershire sauce or soy sauce. If it's too tart, add a little more sugar or honey.
- Serve the sauce immediately: Tonkatsu sauce is best served fresh, so make it just before you're ready to use it. You can also store it in the refrigerator for up to a week, but it will lose some of its flavor over time.
Conclusion:
Tonkatsu sauce is a versatile condiment that can be used on a variety of dishes, from tonkatsu to chicken katsu and even tempura. It's also a great dipping sauce for appetizers like gyoza and karaage. With its sweet, tangy, and slightly savory flavor, tonkatsu sauce is sure to become a favorite in your kitchen. So next time you're looking for a delicious and easy-to-make sauce, give tonkatsu sauce a try!
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