Tonkatsu Sauce



Ingredients:

  • 2 tbsp tomato paste
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
Instructions:
  1. In a small bowl, whisk together all ingredients (2 tbsp tomato paste, 1 tbsp oyster sauce, 1 tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar) until it reaches a liquid state. The rice wine vinegar should break down the tomato paste, which is the most solid substance of the ingredients
Yield: About a half cup of sauce

Source: My mother-in-law

Description:

Originally the instructions to make this were incorporated into my okonomiyaki post. I thought it might be worth its own entry as I've got a "dips and sauces" section in my hard copy of this blog which it fits right into. It's also a general enough condiment that it shouldn't be limited to okonomiyaki. Also, that was a pretty cumbersome post, and omitting the steps for this calms it down a little. 

I think this might be my only entry that has only one step, so maybe it didn't deserve its own spot. I still think it's nice to have it separate, so if I ever want to make it I don't have to remember to dig it out of the okonomiyaki recipe.

Lee-Anne described this as a kind of "sour ketchup". Since that condiment has Asian roots, maybe there's a conection. I'm not a big ketchup fan, and I found this wasn't quite to my taste. For my okonomiyaki, I'm satisfied with the Japanese mayo, nori, sesame seeds, and pickled ginger as garnish. 

I really like how simple the ingredients are, with everything in increments of tablespoons, and all but one being just one tablespoon. Too bad I don't like it more.

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