Japanese Tonkatsu Sauce (Apple & Ginger)
Rich Japanese tonkatsu sauce with diced apple, ginger, and mirin. Balanced, fruity, and perfect for chicken or pork katsu.
Servings: 8
Calories: 25kcal
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Ingredients:
- 120 g Ketchup - I used Heinz
- 60 g Worcestershire sauce
- 30 g Light soy sauce - I used tamarind soy sauce for a fruitier profile
- 25 g Light brown sugar
- 20 g Rice vinegar - white wine vinegar is an acceptable substitute
- 15 ml Mirin - Japanese wine
- 10 g Dijon mustard - any smooth mustard works
- 1 Garlic clove - finely grated
- 10 g Fresh ginger - very finely diced
- 1 Small apple - peeled and cut into 2–3 mm cubes
- 50 ml Water - add to adjust consistency
Instructions:
- Combine all ingredients in a small saucepan.
- Bring to a gentle simmer, stirring to prevent sticking.
- Cook for 12–15 minutes, until the apple cubes soften and the ginger mellows.
- Adjust consistency by adding water gradually until the sauce is lightly pourable.
- Optionally, lightly crush some softened apple pieces during the final minutes for a more cohesive texture.
- Allow to cool completely before serving; the flavour improves as it rests.
Nutrition:
Serving: 30g | Calories: 25kcal | Carbohydrates: 5.7g | Protein: 0.4g | Fat: 0.1g | Sodium: 290mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 4.8g | Vitamin A: 50IU | Vitamin C: 2.4mg | Calcium: 8mg | Iron: 0.2mg
