Name: Tonkatsu Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 750 ml (3 cups), approximately
Ingredients: 1 teaspoon (5 ml) cornstarch; 1/2 cup (125 ml) water; 1/2 cup (125 ml) orange or clementine juice; 1/2 cup (125 ml) soy sauce; 6 tablespoons (90 ml) rice vinegar; 1/4 cup (60 ml) mirin; 2 tomatoes, cubed; 1 onion, chopped; 1 apple, peeled, cored and diced; 6 prunes, pitted; 4 Medjool dates, pitted and diced; 1 tablespoon (15 ml) tomato paste; 1/2 teaspoon (2.5 ml) ground ginger; 1/4 teaspoon (1 ml) ground cloves; 1/8 teaspoon (0.5 ml) Cayenne pepper; 1/4 cup (60 ml) brown sugar

Ingredients

1 teaspoon (5 ml) cornstarch
1/2 cup (125 ml) water
1/2 cup (125 ml) orange or clementine juice
1/2 cup (125 ml) soy sauce
6 tablespoons (90 ml) rice vinegar
1/4 cup (60 ml) mirin
2 tomatoes, cubed
1 onion, chopped
1 apple, peeled, cored and diced
6 prunes, pitted
4 Medjool dates, pitted and diced
1 tablespoon (15 ml) tomato paste
1/2 teaspoon (2.5 ml) ground ginger
1/4 teaspoon (1 ml) ground cloves
1/8 teaspoon (0.5 ml) Cayenne pepper
1/4 cup (60 ml) brown sugar

Preparation

In a bowl, dissolve cornstarch in 15 ml (1 tablespoon) of water. Set aside.
In another bowl, combine remaining ingredients except for sugar. Set aside.
In a saucepan, gently heat sugar without stirring until it begins to caramelize, about 2 minutes. Stir gently until it is an amber colour.
Quickly add all ingredients except for cornstarch mixture. Bring to a boil and simmer over medium heat for about 10 minutes. Add cornstarch mixture. Stir and simmer for 1 minute.
In a blender, purée until smooth. Strain into a bowl and let cool. Cover and refrigerate until completely chilled, about 3 hours.

Note from Ricardo

The sauce will keep for several weeks in the refrigerator. It can also be served with okonomiyaki.

Tonkatsu Sauce

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note