Tonkatsu sauce

A thick dark brown Japanese sauce based on Worcestershire sauce, ketchup and fruit puree, salty-sweet with umami, with the pork cutlet tonkatsu, croquettes and okonomiyaki.

Tonkatsu sauce is a thick dark brown Japanese sauce based on Worcestershire sauce, ketchup or tomato paste, fruit and vegetable puree (apple, dates, onion, carrot), sugar, soy sauce and spices, glossy, salty-sweet with umami, a light tang and a fruity note. It is served with the breaded pork cutlet tonkatsu, croquettes, fried vegetables, okonomiyaki and as a dipping sauce.

Recipes with this ingredient

Cabbage noodles with falafelAuthor's cuisine | Main courses

A bright recipe, where both components are as spectacular as can be: falafel with lots of spices and cabbage noodles, which can be served as a separate dish. Recipe by the chef of the Archie restaurant Viktor Massov.

Japanese Tonkatsu Pork CutletJapanese cuisine | Main courses

Thickly breaded cutlets that are believed to have come to Japanese cuisine from France: the French word côtelette became read as katsuretsu, or simply "katsu", in Japan. Essentially, these are deep-fried pork chops, an everyday food that is even sold frozen in supermarkets. But homemade tonkatsu is, of course, tastier: a crispy crust of airy panko breadcrumbs and a juicy core. Before serving, tonkatsu is cut into strips and complemented with fresh cabbage salad and sauce. The recipe is very simple, try to cook it and see for yourself.