Simple TONKATSU Sauce Recipe | One SAUCE To Rule Them ALL

Start by preparing the fruits and vegetables: roughly chop a Granny Smith apple, a peach, and an onion (peel the onion).

Cut pitted dates from a block to the amount needed.

Add grated garlic and ginger to enhance the savory factor.

In a heavy-bottom pot, add sugar and a small amount of water to make caramel over medium heat, without stirring.

Once the caramel is brown, carefully add a bit of water to break it up.

Add soy sauce, Worcestershire sauce, and red wine vinegar to the pot, followed by tomato paste, stirring until incorporated.

Add the chopped fruits, vegetables, and spices to the pot, mixing well.

Add a bit of water to thin the sauce and reduce heat to low, allowing it to simmer for 30 minutes to an hour until tender.

Remove bay leaves after cooking, then puree the sauce using an immersion blender or a regular blender, adding water if too thick.

Allow the steam to dissipate before fully removing the lid from the blender to avoid burns.

Pour the finished sauce into a bowl or a squeeze bottle for storage.

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