TONKATSU SAUCE
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
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
ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE
A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.
Provided by BASKETBALLGIRL
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
- Heat oil in deep-fryer to 350 degrees F (175 degrees C).
- Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
- Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g
TONKATSU WITH HOMEMADE SAUCE
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
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
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
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 / KATSU SAUCE
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
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
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
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
CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE
We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.
Provided by lisar
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
- Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
- Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
- Dip each piece in the flour and egg again an then coat the chicken in the panko.
- In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
- Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
- If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
- Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
- Bring to a simmer over medium low heat.
- Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
- Whisk in mustard and allspice.
- Cool to room temperature.
- The sauce will keep for 1 week in the refrigerator.
TONKATSU SHOYU RAMEN (PORK CUTLET SOY SAUCE RAMEN)
If you have ever wanted to make great authentic Japanese noodle house ramen, this recipe is for you. Great for singles with some cooking experience and a great everyday meal. Might take longer than the overall time without cooking experience. I rarely measure the amount of each ingredient due to the high number of small measurements used to save time.
Provided by bvncbvnc
Categories World Cuisine Recipes Asian Japanese
Time 1h11m
Yield 1
Number Of Ingredients 17
Steps:
- Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
- Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
- Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
- Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
- Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
- Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.
Nutrition Facts : Calories 1406.4 calories, Carbohydrate 90 g, Cholesterol 320.8 mg, Fat 81.8 g, Fiber 3.3 g, Protein 75.6 g, SaturatedFat 22.5 g, Sodium 3660.2 mg, Sugar 9.6 g
PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 13
Steps:
- Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.
TONKATSU SAUCE
When Tonkatsu Sauce is impossible to find (like in my area) this recipe as close as you can get to the original sauce. I actually like it better than the real thing.
Provided by Diana Adcock
Categories Other Sauces
Time 5m
Number Of Ingredients 5
Steps:
- 1. In a medium mixing bowl whisk together the dry mustard and water until smooth.
- 2. Whisk in the ketchup, Worcestershire sauce, and Tamari.
TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)
Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.
Provided by zeldaz51
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
- Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
- Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
- In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
- Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.
CHICKEN KATSU WITH TONKATSU SAUCE AND SUNOMONO
My family LOVES Japanese cuisine. This is Japanese fried chicken, easy to make at home with rich flavors and wonderful textures.
Provided by Sara Andrea @Sara_Andrea
Categories Chicken
Number Of Ingredients 20
Steps:
- Sunomono: Peel cucumber leaving alternating green stripes. Slice in half lengthwise, scrape out seeds. Cut very thin slices. Place slices in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in medium bowl. Add cucumbers, coat well and add sesame seeds. Set aside.
- Tonkatsu Sauce: Mix ketchup, worcestershire sauce, soy sauce, mirin, sugar, and mustard in a bowl. Set aside.
- Fried Katsu: Dry chicken breasts with a paper towel, discard towel. Slice chicken horizontally (so chicken breast is thin). Salt and pepper. Heat pot of cooking oil to 350 degrees F. Beat eggs in bowl. Dip chicken pieces in egg mixture, then dip in panko, dip again in egg mixture, and finish with second dip in panko. Drop coated chicken pieces in heated oil and deep fry until both sides turn golden brown. Place chicken on plate lined with paper towels. Cut chicken into strips diagonally.
- Serve: Serve fried katsu over cooked rice with tonkatsu dipping sauce and sunomono on the side.
JAPANESE CHICKEN KATSU AND TONKATSU SAUCE - LOWER CALORIE
I used to love going to this place called Wasabi and they had the best Chicken Katsu. This is the closest recipe to it. It is not majority reduced, but better than it was. You can also add some dried garlic or onion powder to the mix.The fry comes out perfectly crispy!
Provided by deinemuse
Categories Chicken Breast
Time 27m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into flat thin pieces.
- Mix 1 tbsp flour, panko and breadcrumbs. (You might need more).
- Egg chicken and dredge in remaining flour.
- Egg again and then cover with panko/bread/flour crumbs.
- Heat oil to cover 1/4 inch of an entire large frying pan to 350 degrees.
- Use tongs and fry on each side till golden brown for . (Use a thermometer to meter heat so it stays consistent at 340-360).
- Chicken cooks about 2-3 minutes on each side or until each is golden brown.
- Drain on paper towels.
- For the Sauce mix all the remaining incredients together.
Nutrition Facts : Calories 1866, Fat 134.1, SaturatedFat 14.9, Cholesterol 145.3, Sodium 2542.3, Carbohydrate 102, Fiber 4.1, Sugar 25.6, Protein 64.6
TONKATSU SAUCE MIMIC RECIPE
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
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
KORROKE WITH TONKATSU SAUCE (JAPANESE POTATO CROQUETTES WITH EAS
These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time.
Provided by Daydream
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Boil the diced potatoes in salted water, until tender.
- Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
- Add the chopped onion to the beef, and saute until tender.
- Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
- Cook for a few minutes, then remove from heat.
- Drain cooked potatoes and mash until smooth.
- Combine the meat mixture with the mashed potatoes.
- Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
- Divide the mashed combination into 16 equal portions.
- Form each portion into a small sausage shape.
- Dredge each portion in flour, then dip each into the remainder of the beaten egg.
- Coat each croquette with panko or unseasoned breadcrumbs.
- Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
- Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
- Heat peanut oil in a wok on high, or until just smoking.
- Deep-fry the croquettes a couple at time until lightly browned.
- Drain on paper towels and keep warm.
- Repeat with remaining croquettes until finished.
- Serve over shredded cabbage and drizzle with Tonkatsu sauce.
- For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
- Whisk until smooth.
- Add remaining ingredients and mix well until thoroughly blended.
Nutrition Facts : Calories 1947.1, Fat 172.3, SaturatedFat 30.6, Cholesterol 125, Sodium 1021.2, Carbohydrate 84.4, Fiber 6.8, Sugar 14.7, Protein 21.4
LUCY'S TONKATSU SAUCE
Try using it for dipping katsu chicken or pork, and egg rolls, or use it as a substitute for barbeque sauce.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Dips
Number Of Ingredients 7
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.
TONKATSU SAUCE
Categories Watermelon Sauce
Number Of Ingredients 7
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, but best if allowed to sit overnight in refrigerator.
SLIDERS WITH CARAMELIZED ONIONS, TONKATSU SAUCE, AND QUAIL EGG
'East meets West' sliders with tangy tonkatsu sauce and caramelized onions on toasted brioche, topped with a quail egg! This recipe was inspired by the Kobe beef sliders at Sugarcane Raw Bar Grill in Miami.
Provided by JacoChefo
Categories Lunch/Snacks
Time 50m
Yield 16 sliders, 4 serving(s)
Number Of Ingredients 16
Steps:
- To make tonkatsu sauce, mix ketchup, Worcestershire, sake, ginger, garlic, sugar, and mirin in a saucepan.
- Bring to a boil.
- Reduce heat and simmer for 30 min (making sure to stir throughout), set aside.
- Mix ground chuck and sirloin with Kosher salt and make 16 patties, 2 oz. each.
- In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Stir in sugar or mirin and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
- Heat a CAST IRON SKILLET over medium-high heat for 2 to 3 minutes (cast iron is VERY important!).
- Place the hamburger patties in the pan.
- Flip the burgers only once during cooking (doneness is up to you).
- Cut open brioche buns and toast in a 425 degree oven for 5 - 10 minutes.
- In a non-stick skillet, coat with cooking spray and cook quail eggs, sunny side up (keep each egg separate).
- Use a BBQ brush to slather the tonkatsu sauce on both sides of all patties.
- Place caramelized onions on bottom buns.
- Place patties on top of onions and top with quail egg.
- Allow the diner to place top half of bun on the slider, causing the egg to break and add the final touch to this delicious recipe!
Nutrition Facts : Calories 842, Fat 46.5, SaturatedFat 18.2, Cholesterol 476.4, Sodium 1795.5, Carbohydrate 47.7, Fiber 1.4, Sugar 34.6, Protein 50.6
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