Tested till perfect Tonkatsu Sauce

Tonkatsu Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1-1/3 cups (325 mL)


  • 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


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 Information Per 1 tbsp (15 mL): about

cal 30 pro 1g total fat 0g sat. fat 0g
carb 7g fibre 0 chol 0mg sodium 220mg

% RDI:

calcium 1 iron 2 vit A 1 vit C 3
folate 1
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