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Tonkatsu Sauce Made from Scratch!!

Tonkatsu Sauce Made from Scratch!!

This is real homemade tonkatsu sauce from scratch!
It takes some effort, but the result is so worth it! The strained bits can be added to curry or hamburger steaks as a hidden flavor.

Ingredients: about 200 ml plus

☆Sugar
5 tablespoons
☆Water
5 tablespoons
☆Boiling water
5 tablespoons
Apple (grated or pureed in a food processor)
1
Carrot (grated or pureed in a food processor)
1/2
Onion (grated or pureed in a food processor)
1/2
Bay leaf
1
Tomato juice
150 ml
Red wine
50 ml
Soy sauce
5 tablespoons
Krazy Salt
1/2 teaspoon
Nutmeg
a small amount (2 to 3 shakes)
Pepper
a small amount (4 to 5 shakes)
Lemon juice
1 tablespoon
Vinegar
1 tablespoon
◎Katakuriko or cornstarch
1 teaspoon
◎Water
2 tablespoons

Steps

1. Combine the ☆ sugar and water in a heavy pot or deep pan. Cook over medium heat for about 3 minutes until it starts to smoke.
2. When the pan is smoking, count to 5 and then turn off the heat (the aim is to make a caramel that's a bit darker than the caramel sauce for custard pudding or flan.)
3. Add boiling water to the pan, taking care not to burn yourself. Set the heat to low, and stir to dissolve the caramel in the water. Scrape off any burned bits and dissolve.
4. Add the grated or pureed apple, carrot and onion, plus the bay leaf to the pan and mix well. Simmer over low heat for 10 minutes.
5. Add tomato juice to the pan, cover with a lid and simmer for 10 minutes over low heat.
6. Add the wine, soy sauce, Krazy Salt, nutmeg and pepper to the pan, and simmer for 30 minutes over low heat. Cool down the sauce a little and add the vinegar and lemon juice.
7. Leave the pan to rest overnight at room temperature (cool it down and refrigerator during the summer). Strain the contents into a smaller pan through a clean gauze or cheesecloth.
8. Simmer the strained sauce over low heat. Add the ◎ katakuriko dissolved in water, stir until thickened, and leave to cool.
9. Pour the cooled sauce into containers or bottles, and seal tightly. Leave to rest in the refrigerator for 2 to 3 days, and it's done.
10. This sauce has no preservatives, so store it in the refrigerator, and use up within a month.

Story Behind this Recipe

When I used to live overseas, I was unhappy with the sauces available at the supermarket, so I recalled how to make the sauce from scratch and recreated the recipe from memory!