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The Hirshon Tonkatsu Sauce – とんかつソース


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 5 Tbsp Sugar
  • 5 Tbsp Water
  • 5 Tbsp Boiling water
  • 1 Apple (grated or pureed in a food processor)
  • ½ Korean pear apple (or use a pear if unavailable) (grated or pureed in a food processor)
  • ½ Onion (grated or pureed in a food processor)
  • 3 cloves garlic, microplaned or grated
  • 1 Tbsp ginger purée
  • 1 Bay leaf
  • 100 ml Tomato juice
  • 50 ml Red wine
  • 50 ml mirin
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp Sesame paste
  • ½ tsp Jane’s Krazy Salt
  • 1 dash Nutmeg
  • 1 dash Pepper
  • 1 Tbsp Lemon juice
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp strong mustard
  • 1 tsp Katakuriko or cornstarch
  • 2 Tbsp Water

Instructions

  1. Combine the sugar and water in a heavy pot or deep pan. Cook over medium heat for about 3 minutes until it starts to smoke.
  2. When the pan is smoking, count to 5 and then turn off the heat (the aim is to make a caramel that’s a bit darker than the caramel sauce for custard pudding or flan.)
  3. Add boiling water to the pan, taking care not to burn yourself. Set the heat to low, and stir to dissolve the caramel in the water. Scrape off any burned bits and dissolve.
  4. Add the grated or pureed apple, pear, garlic, ginger and onion, plus the bay leaf to the pan and mix well. Simmer over low heat for 10 minutes.
  5. Add tomato juice to the pan, cover with a lid and simmer for 10 minutes over low heat.
  6. Add the wine, sesame paste, soy sauce, Krazy Salt, nutmeg and pepper to the pan, and simmer for 30 minutes over low heat. Cool down the sauce a little and add the mustard, vinegar and lemon juice. Stir to combine thoroughly.
  7. Leave the pan to rest overnight at room temperature (cool it down and refrigerate). Strain the contents into a smaller pan through a clean gauze or cheesecloth.
  8. Simmer the strained sauce over low heat. Add the katakuriko dissolved in water, stir until thickened, and leave to cool.
  9. Pour the cooled sauce into containers or bottles, and seal tightly. Leave to rest in the refrigerator for 2 to 3 days, and it’s done.
  10. This sauce has no preservatives, so store it in the refrigerator and use up within a month.
  • Category: Recipes

Nutrition

  • Calories: 172.73 kcal
  • Sugar: 25.57 g
  • Sodium: 543.88 mg
  • Fat: 1.56 g
  • Saturated Fat: 0.23 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 34.33 g
  • Fiber: 2.63 g
  • Protein: 1.77 g
  • Cholesterol: 0.0 mg
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