Tonkatsu With Homemade Sauce Recipes

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HOMEMADE TONKATSU SAUCE



Homemade Tonkatsu Sauce image

This recipe shows you how to make a quick and easy Tonkatsu Sauce from scratch. Serve it with tonkatsu or other deep-fried dishes.

Provided by Namiko Chen

Categories     Condiments

Time 5m

Number Of Ingredients 4

1 Tbsp ketchup ((Some ketchup is sweeter than others, so please adjust the amount of sugar, as desired))
2½ tsp Worcestershire sauce
1½ tsp oyster sauce ((If you're allergic to shellfish, use Lee Kum Kee Vegetarian Stir-Fry Sauce))
1⅛ tsp sugar ((Add more sugar, as desired))

Steps:

  • Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

TONKATSU WITH HOMEMADE SAUCE



Tonkatsu with Homemade Sauce image

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

1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg
1 1/2 cups panko breadcrumbs
Four 1/2-inch-thick boneless pork chops or cutlets (about 4 ounces each; see Cook's Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying
Steamed white rice
6 green cabbage leaves, julienned or finely shredded (see Cook's Note)
8 tomato wedges, optional
8 thin slices peeled cucumber, optional

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



Tonkatsu Sauce image

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. Keep leftover sauce refrigerated . . . if there is any.

Provided by CherylKob

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 7

½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 ½ teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Steps:

  • Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.6 g, Sodium 403.6 mg, Sugar 5.8 g

TONKATSU



Tonkatsu image

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Provided by AMYSMEANS

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 6

4 (4 ounce) boneless pork chops
salt and ground black pepper to taste
2 cups oil for frying, or as needed
¼ cup all-purpose flour
1 egg, beaten
¾ cup panko (Japanese-style bread crumbs)

Steps:

  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
  • Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
  • Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
  • Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g

TONKATSU / KATSU SAUCE



Tonkatsu / Katsu Sauce image

This is a version of a sauce used for tonkatsu (pork) or chicken katsu. My family loves it, and I like it better than a local restaurant's sauce.

Provided by Soifua

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 cup ketchup
4 teaspoons dry mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons ground black pepper
3 tablespoons Worcestershire sauce

Steps:

  • In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

Nutrition Facts : Calories 45 calories, Carbohydrate 9.7 g, Fat 0.7 g, Fiber 0.3 g, Protein 1.1 g, Sodium 397 mg, Sugar 7.6 g

LUCY'S QUICK TONKATSU SAUCE



Lucy's Quick Tonkatsu Sauce image

I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!

Provided by LucyDelRey

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h6m

Yield 4

Number Of Ingredients 7

½ cup ketchup
2 ½ tablespoons reduced-sodium soy sauce
2 ½ tablespoons Worcestershire sauce
1 ½ tablespoons dry sherry
1 ½ tablespoons white sugar
½ teaspoon garlic powder
½ teaspoon ground ginger

Steps:

  • Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.
  • Let stand for 1 hour to allow the flavors to incorporate.

Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 1.1 g, Sodium 770.9 mg, Sugar 12.9 g

TONKATSU SAUCE



Tonkatsu Sauce image

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

1/4 cup ketchup
4 teaspoons rice wine
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons applesauce
4 teaspoons rice wine vinegar
4 teaspoons yellow mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
1/4 teaspoon garlic powder

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 image

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

3 1/2 cups rice bran oil, light sesame oil or grapeseed oil (830 milliliters)
1 1/4 pounds boneless pork chops (560 grams), about four 3/4-inch-thick (2-centimeter) cutlets
1 teaspoon sea salt
Freshly ground black pepper
1 cup all-purpose flour (130 grams)
2 large eggs, beaten
2 cups panko (120 grams)
8 ounces cabbage (230 grams), shredded
1 lemon, cut into 8 wedges
Tonkatsu Sauce, recipe follows, or soy sauce
Fresh-cooked medium-grain white rice
1/2 cup kombu dashi (120 milliliters) (see Cook's Note)
1/4 cup ketchup (60 milliliters)
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 teaspoons dark brown sugar or Japanese kokuto sugar
1 teaspoon kudzu or potato starch, dissolved in 1 teaspoon water
1/2 teaspoon freshly ground black pepper
Mirin, optional

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



Tonkatsu Sauce Mimic Recipe image

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

1 tablespoon ketchup
2 ½ teaspoons Worcestershire sauce
1 ½ teaspoons oyster sauce
1 teaspoon white sugar

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

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From mysweet.recipes


MAKE TONKATSU SAUCE (JAPANESE KETCHUP) AT HOME - THEFOODXP
Start making the recipe by mixing ketchup, Worcestershire, soy sauce, sugar, mustard and garlic powder in a bowl. That’s it! Your sauce is ready to enhance the flavors. Now, let’s check the ingredients we need to make this unique sauce that can turn your simple dish into an exotic one! Before that, check out the other sauce recipes as well.
From thefoodxp.com


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