Katsu Sauce
Japan's interpretation of Worcestershire — a thick, sweet-sour, deeply umami sauce built on fruit puree and fermented condiments, designed specifically to cut through the richness of deep-fried panko breading.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine all ingredients in a small bowl and whisk until completely smooth and the sugar is fully dissolved. Katsu sauce requires no cooking — the fermented condiments are already complex and balanced. Taste immediately: it should be simultaneously sweet, sour, savory, and faintly spicy in sequence. Adjust with more Worcestershire for depth, more ketchup for sweetness, more soy for saltiness. Keeps refrigerated for up to 1 month. The mustard will mellow over 24 hours as it hydrates.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.