Tonkatsu Sauce

Author: Canadian Living

If you can't find prepared tonkatsu sauce at your local market to make Pork Tenderloin Yakisoba it's easy to make your own at home. This recipe makes more than enough for you to use in the yakisoba, and the remainder will keep well in the refrigerator for up to a month.

  • Portion size 325 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 1/2 cup sake
  • 1/2 cup chicken stock
  • 1/4 cup granulated sugar
  • 1/4 cup mirin or (2 tbsp/25 mL corn syrup)
  • 2 tablespoons finely minced gingerroot
  • 2 tablespoons finely minced garlic

Method

Pork Tenderloin Yakisoba

In saucepan, combine ketchup, Worcestershire sauce, sake ,sugar ,mirin, gingerroot and garlic; bring to boil. Reduce heat to medium and simmer until reduced by half, about 20 minutes. (Make-ahead: Transfer to airtight container and refrigerate for up to 1 month.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 220 mg
  • Protein 1 g
  • Calories 30.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tonkatsu Sauce

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