Are you on the katsu bandwagon yet? We are! And when you eat these crispy fried cutlets famous in Japanese cuisine, you need the perfect Katsu Sauce.
With just four basic ingredients, and next to no time at all, you’ll have a sauce that’s the ideal balance of umami, sweet and tangy.
Let me tell you, it might be our favorite menu item.
What is Katsu?
Katsu is a beloved dish in Japanese cuisine that has won hearts worldwide with its simplicity and delightful flavors. At its core, katsu refers to a breaded and deep-fried cutlet of meat.
The word ‘katsu’ is a shortened form of ‘katsuretsu,’ which itself is a Japanese adaptation of the English word ‘cutlet.’
The magic of katsu lies in its crisp, golden-brown breadcrumb coating, achieved through a meticulous process of coating the meat in flour, egg, and Panko breadcrumbs.
- Ketchup – Provides a tangy and subtly sweet base. Ketchup’s familiar flavor adds depth and a hint of acidity, helping to balance the sauce’s overall taste.
- Worcestershire Sauce – Brings a complex, fermented depth with layers of umami, tanginess, and a touch of sweetness. This ingredient ensures the sauce has a robust, layered flavor profile.
- Oyster Sauce – Adds a rich, savory depth with a unique blend of sweetness and saltiness. Oyster sauce complements the tanginess of ketchup and complexity of Worcestershire sauce, lending an Asian flair to the sauce.
- White Sugar – Essential for balancing the acidity and savory notes. It enhances the inherent sweetness of the ketchup and oyster sauce without overwhelming the other flavors.
Ways to Use Katsu Sauce
Although the sauce is specifically created for katsu, that doesn’t mean it doesn’t go great with other things. Some ideas:
- As a Dipping Sauce: It works wonderfully as a dipping sauce for appetizers like spring rolls, dumplings, or tempura. Keeping with the fried Japanese food theme, try it with our Karaage Chicken.
- In Sandwiches and Burgers: Spread your katsu sauce on sandwiches and burgers for an extra zing. It pairs well with chicken, pork, and even vegetarian patties.
- With Grilled Meats: Use the sauce as a glaze for grilled meats such as chicken, pork chops, or ribs. Its tangy-sweet flavor enhances the smokiness of grilled dishes.
- In Stir-Fries: Add a spoonful of katsu sauce to stir-fries for added depth. It works great with a mix of vegetables, tofu, or meat, lending a unique flavor to these quick meals.
- With Fried Rice or Noodles: A dash of katsu sauce can transform fried rice or noodles, giving them a savory, umami-rich taste.
What Does Tonkatsu Sauce Taste Like?
The sauce has a distinctly rich and savory profile with a perfect balance of sweetness and tanginess.
The ketchup provides a familiar tangy-sweet base, complemented by the complex, umami-rich Worcestershire sauce. The oyster sauce adds an additional layer of savory depth with a subtle sweetness. Meanwhile, the white sugar balances these flavors, enhancing the overall sweetness and rounding out the sauce.
This combination creates a harmonious blend that is both flavorful and perfectly suited to complement the crispy katsu.
Your homemade katsu sauce can last a couple of weeks in the fridge, stored in an airtight container. Just be sure to give it a good stir before using.
Don’t settle for some bottled sauce from the grocery store. Make your own tonkatsu sauce, and see why homemade is always better.
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While you’re here, don’t forget to check out our collection of favorite Asian recipes to keep those flavors going!
Katsu Sauce, on our Gypsy Plate… enjoy!
- ¼ cup ketchup
- ¼ Worcestershire sauce
- 2 Tbsp oyster sauce
- 4 tsp white sugar
- Whish together all ingredients in a bowl.
- Serve with your favorite fried katsu dish.
Nutrition InformationYield 12 Serving Size 2 Tbsp
Amount Per Serving Calories 12Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 131mgCarbohydrates 3gFiber 0gSugar 3gProtein 0g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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