Tonkatsu sauce

とんかつソース tonkatsu sōsu

Flavor and role: A thick, sweet-and-sour Japanese sauce made from fruit and vegetable purée with vinegar, sugar and spices.
Typical dishes and uses: Tonkatsu, yakisoba (1:1 with Worcestershire), okonomiyaki, korokke (croquettes)
Substitutes: 2 tbsp tonkatsu sauce = 1 tbsp ketchup + 1 tbsp Worcestershire sauce + 1/2 tsp sugar + a few drops of soy sauce.
Storage: Unopened: 1-2 years at room temperature. Opened: 2-3 months in the fridge.
Main countries: Japan
Used in this book: Katsu Sando Okonomiyaki (Japanese Savoury Pancake)Takoyaki (Osaka Octopus Balls)Tonkatsu (Japanese Pork Cutlet)Japanese Curry Arancini with Tonkatsu Sauce Okonomiyaki-Style Bindaetteok Boxty Okonomiyaki (Irish × Japanese)Kapustnyky Okonomiyaki (Ukrainian × Japanese)Cachapa Okonomiyaki (Venezuelan × Japanese)Okonomiyaki Chatamari (Nepali × Japanese)Miso-Scallion Butter Kyiv Katsu Japanese Crab and Corn Cream Croquetas Okonomiyaki-Style Deruny (Ukrainian × Japanese)Seafood Pajeon Okonomiyaki Katsu Sando Salad Bowl Okonomiyaki Lángos (Hungarian × Japanese)Lazy Nikujaga Croquette Bowl with Crunchy Panko Pork Kimchi Cheese Okonomiyaki with Gochujang Mayo Okonomi Loaded Fries Okonomiyaki-Style Oyster Omelette Okonomiyaki Patacones (Colombian × Japanese)Baked Takoyaki Cheese Muffins Cheese Katsu Onigirazu Okonomiyaki Tortilla Tourtière Korokke with Maple Tonkatsu Sauce (Québécois × Japanese)Okonomiyaki Zucchini Slice (Japanese × Australian)

Updated 2026-10-10