Tonkatsu Sauce
56 people added this to their Recipe Box
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 30 |
| pro | 1 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 7 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 3 |
| folate | 1 |
- Portion size: 1-1/3 cups (325 mL)
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.
Ingredients
- 1 cup 1cupketchup
- 1/2 cup 1/2cupWorcestershire sauce
- 1/2 cup 1/2cupsake or chicken stock
- 1/4 cup 1/4cupgranulated sugar
- 1/4 cup 1/4cupmirin, or (2 tbsp/25 mL corn syrup)
- 2 tbsp 2tbspfinely minced gingerroot
- 2 tbsp 2tbspfinely minced garlic
Preparation
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.)
Source : Canadian Living Magazine: May 2005
