Tonkatsu Sauce

1/2 cup catsup
1-1/2 to 2 Tbsps. Worcestershire sauce
1/2 tsp. dry mustard mixed with a little water 
Mix all ingredients thoroughly. Makes 3/4 cup. Use as sauce for breaded pork katsu, and chicken katsu.

(This recipe is from Centenary Favorites 1986) 

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I N G R E D I E N T S 

1/4 Cup Ketchup
4 tsp Rice wine
4 tsp Soy sauce
4 tsp Worcestershire sauce
4 tsp Sugar
4 tsp Rice wine vinegar
4 tsp Yellow mustard
1/4 tsp Ground allspice
1/8 tsp Ground clove
1/4 tsp Garlic powder 

 D I R E C T I O N S 

Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.

Use as a sauce with tonkatsu 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. 

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