My homemade Tonkatsu Sauce is easy to make in 5 minutes and tastes even better than store-bought. It’s a versatile sauce that’s sweet, tangy, and savory, perfect for drizzling over Japanese fried pork cutlets, slathering on burgers, or enjoying as a dip with crispy finger foods.
I’m all about skipping store-bought sauces and making my own versions at home. If you feel the same, I encourage you to try my Homemade Teriyaki Sauce and Sweet Chili Sauce recipes. Both are quick, easy, and delicious.
Tonkatsu Sauce
Tonkatsu sauce, AKA bulldog sauce, is a rich, umami-packed Japanese condiment most famously served with the breaded and deep-fried pork cutlet dish known as tonkatsu (or “pork katsu”). You may also hear it referred to as “katsu sauce.”
This iconic tangy-sweet and silky Japanese sauce is made with a simple blend of ketchup, Worcestershire sauce, soy sauce, sugar, and spices. Those complex flavors pair exceptionally well with crispy fried foods, veggies, burgers, sandwiches, and more.
While bottled Bulldog Tonkatsu Sauce is a convenient option, I prefer to make my own sauce from scratch. It tastes more vibrant, and I can easily tweak the flavors as I want. For instance, I like my katsu sauce on the creamier side, so I add tahini to the mix.
Ingredients and Substitutions
- Worcestershire Sauce – This gives the tonkatsu sauce its signature deep, complex umami and tangy-sweet flavor. Oyster or hoisin sauce will work as substitutes, but I recommend adding a splash of water or vinegar to the finished sauce if it feels too heavy.
- Ketchup – I use homemade ketchup to give the sauce more body and a touch of sweetness and acidity.
- Soy Sauce – I use low-sodium soy sauce to keep the saltiness in check, but regular works just fine.
- Sugar – I add a touch of white sugar to balance all of the flavors. Brown sugar can also be used if you prefer slightly richer, more molasses-like notes. Other sweeteners that work well are honey and maple syrup.
- Tahini – You won’t always find tahini (sesame seed paste) in tonkatsu sauce recipes, but I like it because it adds more body to the sauce and makes it extra creamy. You can leave this out if you want, or replace it with almond, cashew, peanut, or sunflower seed butter.
- Seasonings – Just black pepper.
How to Make Tonkatsu Sauce
Whisk: I add all of my ingredients to a medium-sized bowl and whisk them together until I have a silky smooth sauce.
Serve: I’ll either serve the sauce right away or chill it in the fridge for later.
Chef Tip + Notes
This is one of those sauces that you’ll need to taste and adjust as you go. If it isn’t as sweet as you like or it’s on the acidic side, whisk in a little more sugar. If you prefer a tangier flavor, an extra splash of Worcestershire sauce or vinegar will do the trick.
- Adjust the consistency: Just like the flavors, the consistency of your sauce is also easy to play with. Whisk in a little water at a time if it’s too thick or isn’t pourable. Or, if it’s too thin, add a little more ketchup or tahini.
- Make it ahead: If you have the time, I recommend whisking the sauce together and leaving it to chill in the fridge for 30 minutes before serving. This allows the flavors to develop even further and helps the sauce thicken.
- Gluten-free sauce: Use a gluten-free Worcestershire sauce (some brands contain barley), and swap the soy sauce for tamari or coconut aminos.
- Vegan tonkatsu: Since most Worcestershire sauces contain anchovies, you’ll need to use a vegan-friendly Worcestershire sauce. If you can’t find one, you can make a DIY version by whisking together soy sauce, vinegar, and a pinch of sugar.
- Add extra flavor: Feel free to stir in a clove of finely grated garlic or 1 teaspoon of fresh ginger for a bolder, more aromatic sauce. For a spicy kick, whisk in some chili paste, sriracha, or a pinch of cayenne.
Serving Suggestions
This tangy-sweet Japanese sauce is traditionally drizzled over top or served on the side of deep-fried pork cutlets (tonkatsu) for dipping. It’s also commonly served on the side of shredded cabbage salads and steamed rice.
In our house, it’s one of our go-to dipping sauces for crispy fried foods. It’s delicious with chicken tenders and always takes coconut shrimp to the next level.
I never let the leftover sauce go to waste, either. Whenever we’re having burgers or roast beef sandwiches, I make sure to spread some katsu sauce over the bread to add a little more flavor to each bite.
Make-Ahead and Storage
Make-Ahead: The sauce can be whisked together up to 30 minutes ahead of serving. Chill it in the fridge to allow the flavors to deepen.
How to Store: Transfer the sauce to an airtight container and refrigerate for up to 1 week. For longer storage, freeze the sauce in an ice cube tray. Simply thaw as many cubes as you need before serving with your desired recipe.
More Sauce Recipes
Tonkatsu Sauce Recipe
Ingredients
- 6 tablespoons Worcestershire sauce
- 6 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon tahini
- ¼ teaspoon black pepper
Instructions
- Add all the ingredients to a medium-sized bowl.
- Whisk together until it is combined.
- Store or serve at room temperature or chilled.
Tonkatsu Sauce Recipe