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What is Tonkatsu Sauce?
In a general sense, tonkatsu sauce is a type of sauce you use for tonkatsu (Japanese deep-fried pork cutlet). However, in Japan, the definition is a little more than that. First of all, the word “sauce” (ソース) on its own mostly refers to Worcestershire sauce base sauce and is generally used for deep-fried dishes such as korokke, menchi katsu, and tonkatsu (unless specifically stated, for example, okonomiyaki sauce).
There are 3 main types of sauce:
- Worcestershire sauce (ウスターソース): Originated in England and the thinnest of the three is characterized by its smooth texture and slightly sour and spicy flavor. It is used to season deep-fried and stir-fried food and is often used as a secret ingredient in Western-style Japanese cooking (yoshoku) in things like Japanese-style curry and Hayashi rice.
- Chuno sauce (中濃ソース): This sauce is thick, somewhere between Worcestershire sauce and tonkatsu sauce, and has both the slight tanginess of Worcestershire sauce and the mild taste of tonkatsu sauce. Again, it is often used for fried foods and as a secret ingredient in dishes. You can say it sits between Worcestershire sauce and tonkatsu sauce.
- Tonkatsu sauce (とんかつソース): Also known as “thick sauce” (濃厚ソース), it has a thick and glossy texture, rich taste, and fruity sweetness. It is sweeter than the other two and has a soft, easy-to-eat flavor with reduced acidity and spiciness.
However, this is the “technicality” of sauces in Japan. In this recipe, when I say tonkatsu sauce, that means sauce to use for tonkatsu specifically. I just wanted to be clear on that technicality first.
How I Developed This Recipe
Tonkatsu is one of my favorite dishes; I am quite particular about the sauce. Recognizing that different palates prefer different flavors, I’ve prepared three unique types of tonkatsu sauces, not just the standard sauce.
These varieties are designed to cater to a range of tastes, ensuring that you’ll find the perfect match for your tonkatsu.
The article details each sauce, so I recommend reading through to the end to discover the ideal tonkatsu sauce for your preference.
Ingredients & Substitution Ideas
Classic tonkatsu sauce:
Classic tonkatsu sauce is the most basic and common of the tonkatsu sauce, but just because it’s easy doesn’t make it any less than the others. It’s the most common for a reason! The tangy flavor perfectly cuts through the oiliness in deep-fried dishes! It’s also the most versatile and can be a secret ingredient in other dishes, such as Japanese curry or hayashi rice.
- Worcestershire sauce
- Tomato ketchup
- Soy sauce
- Brown sugar
- White sesame seeds
Red miso tonkatsu sauce:
The red miso sauce is a regional specialty from my home prefecture of Aichi (specifically famous as a Nagoya dish), so of course, this sauce has a special place in my heart! It’s extremely thick, rich, and salty, but I love it. This recipe will need red miso paste, but it’s worth it! You can also use red miso paste to make dishes like miso nikomi udon or miso soup!
- Dashi (or water)
- Red miso
- Sake
- Mirin
- Soy sauce
- Light brown sugar
- White sesame seeds
Sesame tonkatsu sauce:
Sesame tonkatsu sauce is what it says on the tin: classic tonkatsu sauce with an earthy and nutty flavor that comes from toasted ground sesame seeds. It’s also a lot thicker than your usual tonkatsu sauce. I recommend this one for fans of sesame!
- White sesame seeds (toasted)
- Soy sauce
- Worcestershire sauce
- Ketchup
- Sugar
- Water
Of course, the classic one is the easiest and fastest to make at home as it only requires mixing, but I love the sesame one and miso one for a change sometimes! Honestly, I don’t have a favorite between the three, they’re all great!
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make 3 different Katsu Sauces at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
1. Classic Tonkatsu Sauce (2 minutes)
The quickest and easiest of the 3 only requires mixing in a bowl. You can whip it up in a couple of minutes!
2. Nagoya Style Red Miso Sauce (10 minutes)
Red miso sauce is also easy to make, but it needs to be cooked down a little. This is mainly to thicken the sauce and make it glossy, but also to cook off the alcohol in the sake and mirin. I simply add all the ingredients to a saucepan and heat it for 5-10 minutes!
3. Sesame Tonkatsu Sauce (10 minutes)
This one requires the most steps, but it’s worth it if you’re looking for a tonkatsu sauce with a nutty twist!
The first step is to toast the sesame seeds. Simply take a dry frying pan (no oil) and pour the sesame seeds in. Heat the pan on medium and keep stirring the sesame seeds around to stop them from burning. They’re done when the color has changed slightly, and you can smell the sesame aroma. This should only take a few minutes.
Next, I grind the toasted sesame seeds with a mortar and pestle. Try and make them as fine as possible to release the flavor thoroughly. Because it’s for a small batch, usually a food processor is too big for this. A spice blender would work great, though!
Finally, just mix the ground sesame seeds with the other ingredients, and you’re done!
FAQ
Is tonkatsu sauce the same as teriyaki sauce?
No, they are very different in terms of the ingredients, use, and flavor.
Is tonkatsu sauce brown sauce?
They are similar to some extent, but the brown sauce is richer than tonkatsu sauce, and tonkatsu sauce has more acidity.
What is tonkatsu sauce supposed to taste like?
When a restaurant makes its tonkatsu sauce from scratch, the flavor can vary from restaurant to restaurant. Some places use classic Worcestershire sauce-based tonkatsu sauce, and others might use a sesame-based one (which I will also explain). Some might make a sweet one; others might make a savory or even spicy one. It really depends.
But to explain the taste of a classic and basic tonkatsu sauce, it can be described as a very fruity, yet tart with a slightly thick texture and mild flavor.
What is the best tonkatsu sauce to buy online?
I know this is kind of breaking the essence of this post, but seeing as a lot of people in Japan just buy tonkatsu sauce in the supermarket rather than make it at home, I thought it would be helpful to know what kind of brand has the most authentic flavor.
The brands that you should look for are generally these three:
Kagome (カゴメ)
Bulldog (ブルドッグ)
Kikkoman (キッコーマン)
Out of these 3, the one I see most often is definitely Kagome’s tonkatsu sauce. It’s the first thing that comes to mind when I think of store-bought tonkatsu sauce.
Are there any Substitutes for tonkatsu sauce?
Even though I’m going to show 3 ways to make homemade tonkatsu sauce soon, you might be looking for substitutes. Maybe you want to look for an easier alternative or change the flavor slightly. Here are some popular examples of alternative tonkatsu sauce in Japan:
Worcestershire sauce: It’s a bit too thin for tonkatsu sauce, but this is the easiest option to recreate the flavor.
Ponzu: A sour sauce made with soy sauce and citrus. Great for a refreshing kick.
Demi-glace sauce/brown sauce: Slightly different taste, but it goes well with tonkatsu!
Okonomiyaki sauce: Sweeter than tonkatsu sauce, but the overall flavor is similar.
Oyster sauce: It has a completely different flavor, but the texture is similar and goes well.
Worcestershire sauce + Ketchup: If you have these two ingredients in your pantry, mix them with a half-and-half ratio!
Of course, it’s best to use tonkatsu sauce for tonkatsu, but sometimes it’s good to change things up!
I hope you enjoy these Tonkatsu Sauce recipes! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
Recipes to Go With Tonkatsu Sauce
- Tonkatsu (deep fried pork cutlet)
- Chicken katsu (deep-fried thigh)
- Hire katsu (deep-fried pork tenderloin)
- Mechi katsu (ground meat croquette)
- Kabocha korokke (pumpkin croquette)
- Kani kurimu korokke (creamy crab croquette)
Best Homemade Tonkatsu Sauce (3 ways)
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By Yuto Omura
Whether you're looking for classic tangy tonkatsu sauce, rich in flavor Nagoya style red miso sauce, or perhaps a tonkatsu sauce with a nutty twist, it's all here! So enjoy your deep-fried pork cutlet 3 different ways with these 3 delicious homemade tonkatsu sauces!
Prep Time10 minutes mins
Total Time10 minutes mins
Course Sauces
Cuisine Japanese
Servings 4 servings
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Course: Sauces
Cuisine: Japanese
Servings: 4 servings
Print Recipe Pin Recipe Save Recipe
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Ingredients
Classic Tonkatsu Sauce
- 4 tbsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 2 tbsp soy sauce
- 2 pinches light brown sugar
- 2 tbsp white sesame seeds
Nagoya Style Red Miso Tonkatsu Sauce
- 100 ml dashi stock or water
- 2 tbsp red miso paste
- 1 tbsp sake
- 1½ tbsp mirin
- 1 tsp soy sauce
- 2 tbsp light brown sugar
- ½ tbsp white sesame seeds
Toasted Sesame Tonkatsu Sauce
- 30 g white sesame seeds
- 4 tsp soy sauce
- 4 tsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 2 tsp sugar
- 40 ml water
Instructions
Classic Tonkatsu Sauce (2 mins)
Add 4 tbsp Worcestershire sauce, 2 tbsp tomato ketchup, 2 tbsp soy sauce, 2 pinches light brown sugar and 2 tbsp white sesame seeds to a bowl and mix thoroughly until well incorporated.
Nagoya Style Red Miso Tonkatsu Sauce (10 mins)
Add 100 ml dashi stock (or water), 2 tbsp red miso paste, 1 tbsp sake, 1½ tbsp mirin, 1 tsp soy sauce, 2 tbsp light brown sugar and ½ tbsp white sesame seeds to a small saucepan and place on the stove over a medium heat.
Bring to a boil and then lower the heat to a simmer.
Simmer for 5-10 minutes or until thick and glossy.
Remove from the heat and stir in the sesame seeds.
Transfer to a bowl for dipping or simply pour it directly onto the katsu.
Toasted Sesame Tonkatsu Sauce (10 mins)
Add 30 g white sesame seeds to a dry pan and heat on medium/medium-high.
Stir continuously and toast the sesame seeds until slightly golden and you can smell the aroma.
Grind the seeds down to a powder using a mortar and pestle (or spice blender).
Mix the ground sesame seeds with 4 tsp soy sauce, 4 tsp Worcestershire sauce, 2 tbsp tomato ketchup, 2 tsp sugar and 40 ml water.
Enjoy!
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