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.
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.
|⇐ Previous Post||Next Post ⇒|
|Dango Jiro (Dumpling Soup in Japan)||Korokke (Potato and Beef Croquettes)|