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.
Servings: 1-1/3 cups (325 mL)
Ingredients:
| 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 | trace |
| chol | 0 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 3% |
| folate | 1% |
-
1 cup (250 mL) ketchup
1/2 cup (125 mL) Worcestershire sauce
1/2 cup (125 mL) sake or chicken stock
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) mirin (or 2 tbsp/25 mL corn syrup)
2 tbsp (25 mL) each finely minced gingerroot and 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.)
Additional Information
Source
Canadian Living Magazine: May 2005
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