Tonkatsu Sauce Recipes or Commercial Sauces

[Paul Bacino]

I went to a past Tonkatsu thread. looking for a recipe for a sauce.  Yes I found some,  but I didn't want to sort thru 150 posts. 

 

I know Dave the Chef--posted one in Gulletrecipe  and I had found a few in the above mentioned thread ( mostly Ketcup based   on the first page  )

 

Could we compolate some ideas here?

 

or is there a commercial bottling that people like or use?

Edited July 17, 2014 by Paul Bacino (log)

[boudin noir]

From "Serious Eats"

1/3 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon sugar

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

[AAQuesada]

When I lived in Japan I was all about the bulldog brand tonkatsu sauce. I don't know that you really gain much from making this from scratch esp if you are using ketchup as a base but YMMV and all that. That being said IIRC there was a recipe in Art Culinaire recently for tonkatsu (as part of something fancy) I can see if I can find it if you are interested. 

[huiray]

Bulldog Tonkatsu sauce?  

 

If making your own sauce I believe there will be a taste difference between using, say, Lea & Perrin Worcestershire sauce (i.e. a Western cuisine type) and a Japanese (e.g. Bulldog) Worcestershire sauce.  (By themselves, Bulldog sauce has a "fruitier" and "rounder" taste to me, vs Lea & Perrin.)

 

How about using okonomi sauce (what would be used for okonomiyaki) as an alternative?

[btbyrd]

There's a pretty serious recipe in Japanese Soul Cooking by Tadashi Ono and Harris Salat. It's billed as being Bulldog-like, but better.

[Kim Shook]

I use one very similar to the Serious Eats one that boudin noir posted.  Marlene gave it to me and I use it a lot.  It is very, very good.  It's quick and easy and you don't need any unusual ingredients.  I can't tell the difference between that and the one at our favorite Japanese place.