Homemade Tonkatsu Sauce | Easy Japanese Recipes
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- เผยแพร่เมื่อ 8 ธ.ค. 2019
- Tonkatsu sauce is a sweet sauce made from fruits and vegetables that is a little like a thicker version of English Worcestershire sauce. While you can buy tonkatsu sauce in Japanese grocers under the Bulldog or Otafuku brands, high end tonkatsu places will always make their own. Try it yourself. This homemade version will change the way you look at tonkatsu.
Full recipe: adamliaw.com/recipe/homemade-t...
For more easy recipes follow me on Instagram: / adamliaw
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Thank you so much for this recipe. It has been say by many people already, but explaining your thought process at every step along with your great enthusiasm for cooking is always much appreciated.
yup! i feel like he try to educate the viewer on the logic of each steps rather than just following a recipe.
People who can give in-depth explanations for any step they take is a huuuge plus for me
I've only just come across this channel, I have to say that it's masterfully done. Brilliant presentation, great recipes and fantastic videography and sound design. I also find the mood of these videos very calming. Quickly becoming one of my favourites.
Dude!!! I love your style of making these videos! Me and my wife were running out of tonkatsu sauce and now thanks to you we don’t have to be keep trying to extend the life of the sauce we bought in japan. Thanks again! You are awesome and continue to have the same style! I love it.
i made ramen with a friend (your receipt ) last time and it was delicious ... now we are planning to make tonkatsu next !!!! cant wait.
I found your channel a week ago and have been watching nonstop. The way you care for your food really inspired me to cook more often in my kitchen. Keep up the good work!
Wonderful recipe and beautifully explained, as always, Adam. I hope you and your family have a very Merry Christmas and a Happy New Year.
Only found your channel yesterday, already addicted!
You are amazing, and have a fan for life! We fell in love with Japanese cuisine when we visited a few months ago and your channel is amazing.
Such a peaceful channel, your passion really shows. Thank you.
Seriously I found one of your Raman videos by accident earlier today, its about 6 hours later and im still going through your amazing videos, love that you give both what you use why you use it and whether its really important or not while caring about its culture and what matters when you just want quick good food. Your warmth is infectious and I wish you success in what ever way you view it as because you deserve it
Such an approachable recipe! Thanks.
I'm addicted to watching you peel, cut and chop the veggies~
Thanks, Adam! I can't wait to try this!
So awesome! Thanks for doing a deep dive on one of the most integral parts of a tonkatsu meal. I've never seen anyone make a tonkatsu sauce from scratch other than mixing "Woostah Soh-su" with ketchup. Can't wait to try this.
Thank you for this video. I had no idea how that sauce came together. I'll have to give it a try.
Excited to make this!!! Ty for the great recipe and video 👍
Class Act Adam.. definitely going to try this.. thank you 🙏
Made this tonight. SO GOOD!
Your videos are so incredible well made... So, so very much appreciated.
What a joy to watch!!!! 🖤🖤🖤🖤
this is one of the best katsu recipes on YT. really traditional, not just simple ketchup soy sauce sugar and Worcestershire sauce.
I feel like I'm watching interstellar with that music as you cook that out-of-this-world sauce. A top-notch video as usual. You seriously deserve more subs!
You the best Adam. You the best.
Thanks 👍 Andrew, I love your natural cooking ❤😂
I’m going to try this with raisins as I am out of dates and rarely buy prunes. Thank you for this recipe.
Thank you so much for the recipe of a real tonkotsu sauce! I hope manny people will try it. I have got almost the same recipe from an elderly Japanese lady. Real tonkotsu sauce has all the magical spices that reminds me on Christmas. Since 10 years I am using this also for okonomiyaki and yakisoba... Actually I put it on everything. 😋
And the man even eloquently integrates safety guidance for us as well. Class. :')
There's nothing I dislike in your videos :) such great work from everyone involved
I'm so happy finding your channel. Subscribed!
Thank you, I've been looking for the real deal for while. There are a lot of recipe with ketchup and Worcestershire sauce on the internet. ❤👍
I hv to say this is the best Japanese sauce I ever make 🥳🥳 so fruity and delicious.. thanks Adam for the wonderful recipe and clear instructions.. love all your videos 👏👏
I made this sauce and I love the flavour. Now I use it for Tonkatsu, Yakisoba, dipping sauce for Spare Ribs and chicken nuggets (with addition of lots of black pepper), and recently we did an Okonomiyaki party (of course with Adam's Okonomiyaki recipe, but I added a bit of ketchup, sugar, and oyster sauce to this Tonkatsu sauce) and boy was it a hit! Too delicous. Thanks, Adam!
Thank you! I love your channel!
Looks good. Great video!
Simply: thank you.
Lovely to know how to make it thank you
I was so excited to see this video today! I order in Tonkatsu sauce because I adore the flavor and many asian condiments and spices just aren't available in stores where I live... In fact, I wouldn't be able to get dark soy sauce without ordering it in!
Still, the process for making it is fascinating and at the very least, i can adjust the recipe to what I have available if I just can't order it in. Thank you so much for the upload! I avsolutely love your videos!
I’m going to have to make this!!
This is a restaurant quality tonkatsu sauce. Very complex ingredients but I bet it taste nice. Awesome!!
Great! Just like a Japanese brown curry with all those excellent fruits in the sauce. One thing I think is better for texture and the glossy look is to pass through a sieve and then bring it back to a simmer for a few minutes before cooling again to room temp. The pureed veg changes the way the sauce glosses if not re-cooked.
Thank you for making this! I have been scouring the internet looking for homemade, from scratch Tonkatsu sauce and could only find quick and easy versions made with condiments. This looks awesome. Love the camerawork and the music is a beautiful touch. My only confusion is why the recipe you linked in the description is different from the one you use in the video. The recipe on the website uses a peach instead of prunes.
Very complex ingridients, i will try it
I use the recipe for tonkatsu sauce from Miyagi Bento Ya in Sacramento, 1 can of apple juice concentrate, 1 small bottle soy sauce, boil to reduce by half. Tastes awesome.
Wow, love this recipe, thank you! Now i know what that mysterious sauce is:)
The recipe looks really good. Though I do wanna mention that when you were initially going over the ingredients you excluded mentioning the Bay Leaves in the sauce but added them in later. I just wanted to say in case anyone might’ve been confused.
This is the first from scratch restaurant style tonkatsu sauce recipe I've seen and I just realized that Tonkatsu sauce is basically a variation of ketchup. Fruits, veggies, aromatics and allspice, cloves stewed with sugar and vinegar/something acidic and then pureed into a condiment.
This is the best ever
When will adam ever finish roaming around the market in the intro?
Legend has it he’s still roaming
You could add rice syrup instead of additional sugar, it would add viscosity and a lovely sheen/glossiness!
Thank you😊
thank you very useful
Very nice
My wish is that you would do more like this video
interesting sauce.
You have cool Aussie accent! Great presentation 🥰
thx for the upload
New viewer, really enjoying your content
You deserve more subscribers!
I know ! This needs to blow up !
Adam the knife you use is gorgeous, what kind is it?
Would love to see a Chili oil video next!
Yazzs, it's the FINAL 😄
Sweet! Any chance for java sauce from the scratch for tonkatsu?
I found bull-dog brand imported straight from Japan at my local Chinese supermarket. Yay.
can you make tonkatsu curry next?
Love your videos! Can you make a cantonese styled chow mien recipe? With fried noodles?
Adam, what's the difference between tonkatsu sauce and brown sauce (like HP)?
Hi adam, what is alternate for red wine if i don't want to use red wine or any alcohol??
Is this a sweeter more delicate taste compared to the British HP brown sauce?
adding MSG to it would be overkill right Adam?
Hey Adam, where'd you buy the knife rack I see in the background of your videos? I have some beautiful Japanese kitchen knives, and it's a shame to keep them in a kitchen drawer. I looked online and I couldn't find one like yours.
hey guys, is there an alternative for the red wine?the reason is that i can't have alcohol. can i just leave it out or can i use something else?
The link to the full recipe seems to be broken. I really hope that can get fixed soon as I really want to try this recipe
I used another "quick" recipe I found which said sugar, ketchup, oyster and worcestershire sauce. Any opinion?
Where is the peach? or no need?. In the web is the one. Thank you so much
I love your videos. Best regards from Guadalajara - Spain
Japanese style humburgers? That's something I'd love to see you do. Another great recipe, thank you!
Hamburger brain..is a US thing.
ANDREW! I saw you yesterday at Chatswood but I was too scared to come up and say hi lol
Hello I'm watching can I copy ur recipe ?look so delicious
Do you blend the cloves and allspice?
Love the recipe ...but may I ask, is there any substitute for red wine ?
You could use some grape juice. Or just leave it out. I think the integral part here is the residual amount of alcohol that dissolves some flavors that plain water wouldn't. But there's already a ton of things in this so leaving the wine out probably won't matter that much.
Would a stick blender be adequate instead of a blender?
That is some thicc sauce!
Looks good, will make one. i like my thick sauces.
Would you kindly post recipes on TH-cam also. Thanks for your kindness have had sharing knowledge of cooking to other and
God Bless you and yours. 🌹🎶🦋
HP Fruity Sauce.. How did the Japanese get this as these ingredients plus a few others are in the iconic UK thick brown sauce.. Remember I said fruity because there are two versions :-)
Most likely in the early 1900s... HP was invented in 1895 and the Meiji restoration opened Japan to outsiders in 1868. Foreign visitors came with their foreign food and what the locals liked they adapted to their tastes. Collectively, food adapted during the Meiji period is called yōshoku and it includes Japanese curry, Hamburg steak, omurice, spaghetti, pizza etc.
Tempura, castella cake, and pan (ie, bread) was introduced by the Portuguese much earlier during the tail end of the 16th century and don't classify as yōshoku.
You can certainly use an immersion blender for hot liquids?
Yup
I’ll stick to letting it come to room temp cause my blander has one speed... FAST
Red wine can be replace? If can with what? Or it's okay to not use red wine?
Because it is not halal.. but I wanna try this sauce
Any idea what watch Adam is wearing?
I want the easy version but can't find it. Can you add the link?
If you have a cheap blender/mixer, it can melt the plastic, happened to me once, when I blended toasted nuts. I'd advice to let your food cool down :)
I just made a gluten free tonkatsu last night for my family and we all loved it
What did you substitute for the Panko?
@@RefKirby gluten free panko like crumbs. You can find them in most grocery stores with a good gluten free selection
@@dj-d2030 ok, thanks. I'll have to look out for them...
Ooh this sauce is really easy to make. Although, I can't eat/drink alcohol. So is there any substitute for red wine and is it still gonna taste the same without it?
The alcohol will boil away, so you'd just be left with the flavour from the wine itself :)
grape/pomegranate/cranberry juice
there's a depth of flavor when using alcohol in food that you won't find in plain juice. but considering the amount of in-your-face bold flavors in this tonkatsu sauce though, it probably wouldn't be that big a deal.
also, the idea that alcohol cooks out completely is practically a myth. yes, much of the up-your-nose astringency and raw alcohol flavor dissipates with heat but unless you cook something at boiling point for at least 3 hours you're not getting rid of all that alcohol.
@@silverdawn813 Yeap I learned that about cooking alcohol from another Adam's video..Adam Ragusea. Alright, ima make some grape juice and see how the sauce turns out :D
@@jadespidey oh! you might want to adjust the sugar. because, well, juice. good luck!
@@silverdawn813 Alright~ Thanks!
is it okay if we didn't add the wine ?
Is it possible to omit the onion? I am allergic
The written recipe lists a peach, but that wasn't included in this video. I'm guessing that means the peach isn't necessary? (There are actually several differences between the ingredients list and this video.)
My blender doesn't really have a slow setting
Wow I had no idea it was made with caramelized sugar.
Commenting for the algorithm.
how important is the red wine?
I always like to point out, be very careful making caramel: it reaches around 160c and is very sticky: makes for some really bad burns.
It earns its nickname: kitchen napalm
nomnomnom
1 year later hehehe. Do Japanese have like Chinese a lot of diabete's problems?!. I'm trying to change recipes mostly Chinese dishes in to lower sugar and salt level recipes with losing not to much of the tast and feeling. But this recipe as well is 80% sugar.