This Japanese sauce is a fine example of yoshoku food. “Western food” but transformed for a Japanese pallette. This sauce is served with such fusion dishes as fried pork or chicken cutlet, potato and beef croquette (korokke), fried shrimp (ebifurai sando), and fried oysters (kakifuai). There is a fine article about yoshoku food in the 26 March 2008 New York Times dining section.
Tonkatsu Sauce
1 cup sauce
page 94
1/2 cup Worcestershire sauce
1/4 cup sugar
1/4 cup shoyu
1/4 cup ketchup
1 Tablespoon smooth French mustard
1/2 teaspoon ground allspice
In a small saucepan, combine Worcestershire through ketchup. Cook over low heat, stirring, until the mixture is reduced about 20%. Add the mustard and allspice. Cool and serve at room temperature.
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Tess's Japanese Kitchen 
Hey Tess
I read this article on the Herald Tribune a few days ago – fascinating. I love tonkatsu sauce, as does my husband, so I’m going to make this ASAP. Sounds nice and simple and I won’t have to buy it in the future.
Thanks!
Helen Yuet Ling
I like this sauce—let me know how it compares to purchased sauce. My fridge door, and the back depths has jars of archival sauces that I purchased for one recipe then they sank into oblivion. Can’t bear to buy yet another one!
Haha! I’ll let you know (I’m sure it’s delicious!). You have been busy. What will you do when the project is finished?!
I don’t think it will be finished. It’s become a habit, and I’ve gotten distracted by wanting to try things beyond my book. There is a lot of Japanese food to try.
I finally found some yama-imo and I’m still planning to try making soba. Wheat flour, buckwheat flour, and yama-imo might work. Maybe I’ll have time on Wednesday…
Let me know how it turns out. I love soba noodles. It’s great you have time and dedication to do all this experimentation, AND blog…
i just HAD to tell you this recipe was totally yummy! made this and mixed it with ketchup for a hambaagu sauce and im never buying bulldog again! (: thanks tess!
Hi bea,
Thank you for your comment.
I was curious how the recipe compares with commercial bottled sauce, and tried Kikkoman brand. Needless to say it was disappointing.
Hi Tess, I did not know we can make Tonkashu sauce at home, great to know! I have tried to make the bread crumbed pork chop once. Love it, the only problem is I do not use the deep frying method often.
janetching,
This tonkatsu sauce is really good. One day when I was in a hurry, I bought some from my grocery store—not the Bulldog brand—and it was too sweet. The flavors of this recipe are very nice.
Tonkatsu sauce is good on lots of other things!!! Plain grilled chicken or pork, or perhaps an American taste, on ground meat patties.
Lovely, I have a bottle at home and don’t know how to finish it.
Thanks for the recipe. I had to cut back a little on the Worcestershire and shoyu–it was a bit salty and vinegary for my taste–but it was delicious. Much better than pre-packaged.
Hi Chris,
Welcome, and thanks for the comment. Great to hear about your opinion. You must agree it’s not really difficult to make and you can adjust to your taste.
thanks for the recipes,
you save my time to think another sauce for my everydaay cooking ,
thanks, cheframon
damac oman
chef ramonserrano,
Thanks for your comment. Enjoy!
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Thanks for the recipe! Ran out of Bulldog tonight, and stumbled upon your blog. Looking forward to trying other recipes!
Hi Tomako,
I’m glad you liked the recipe. Lots of recipes from Hiroko Shimbo’s book are really delicious; enjoy.
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Hello tess !
I visited your website , because we have a cooking challenge and so we choose to make a pork tonkatsu , me and my friends love japanese dishes , and we’re all happy because you have invented this kind Recipe . and We hope our Professor would Enjoy eating our dish which you create . GREAT .
Sayonara !. kioskitte . Domo Harigatto !
Hello Hyun Jun Pyoo!
Ita-daki-masu
I hope you all enjoy the meal.
gochisousamadeshita
≥^!^≤
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