Homemade Tonkatsu Sauce | Easy Japanese Recipes

Start by making a caramel with 1/2 cup sugar and 1/4 cup water on the stove until it turns dark brown.

Chop 1 carrot, 1 apple, and 1 onion.

Remove the pits from 2 dates and use 2 prunes (already pitted).

Once the caramel is ready, add more sugar to balance the bitterness.

Add 1/2 cup tomato puree, 1/4 cup red wine, 1/4 cup soy sauce, 1/4 cup dark soy sauce, 1 tablespoon Worcestershire sauce, 1/4 cup rice vinegar, and the chopped fruits and vegetables to the caramel.

Add spices: 1/2 teaspoon allspice, 1/4 teaspoon cloves, and 1/4 teaspoon ground nutmeg.

Simmer the mixture covered for about 30 minutes until the vegetables are softened.

Remove bay leaves (if used) and blend the sauce carefully while hot, ensuring steam can escape.

Check the texture and taste, adjusting with water if too thick.

Store in an airtight container in the fridge for 3-4 months.

Equipment Needed

Allergens