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Tonkatsu Sauce — Caramel Start, Fruit & Soy

Tonkatsu Sauce — Caramel Start, Fruit & Soy

Story

Home fix for my Japanese cravings: caramel for backbone, fruit for roundness, soy and Worcestershire for umami. When it pours in a dark, glossy ribbon, the craving is gone. 🍱

Description

This is your old line sauce, sharpened: a caramel for backbone, onions and carrots to deglaze, apple-peach fruit, a few dates for body, then soy, dark soy, Worcestershire, vinegar, and bay. Simmer, blend hard, strain, and bottle. It hugs fried edges and behaves on anything from cutlets to burgers.

Steps

  1. Light caramel

  2. 1
    In a wide pot over medium heat, melt 25 g sugar to a light amber (do not darken).

  3. Deglaze with veg

  4. 2
    Add onion and carrot carefully; their moisture dissolves the caramel. Cook 4–5 min until softened (no browning).

  5. Liquids + fruit together

  6. 3
    Add apple, peach, dates, light soy, dark soy, Worcestershire, vinegar, and the bay leaf **all at once**.
  7. 4
    Bring to a gentle simmer and cook 15–20 min, uncovered, stirring, until glossy and nappe-thick.

  8. Blend & strain

  9. 5
    Discard bay. Blend very smooth (2–3 min). Pass through a fine sieve/chinois for a silky finish.

  10. Adjust & bottle

  11. 6
    If too sharp: add 5–10 g sugar or a touch more date.
  12. 7
    If too salty: balance with a splash of vinegar plus a pinch of sugar.
  13. 8
    If too thick: loosen with **a teaspoon or two of water.
  14. 9
    Funnel warm sauce into a clean squeeze bottle; cool, cap, refrigerate.

Credits

Rebuilt from my old notes.