Oh, boy! Let me tell you about the day I decided to replace wanderlust with culinary exploration, as ludicrous as that sounds! I’m convinced heart and soul that Japan is calling my name, but until I can plan that elusive trip, my kitchen becomes the next best thing, wouldn’t you agree?
So there I was, daydreaming about gazing at cherry blossoms or hanging with the sushi masters – when suddenly, New York life snapped me back to a reality that featured folding laundry and, of course, hungry bellies waiting to be fed. You know, just casual millennial mom stuff, right? Well, can’t dwell on the impossible trip! Time to up the ante on this cooking escapade and embrace a little taste of Japan.
And that, my friends, is how my katsu sauce obsession was born. The ultimate culinary love letter to a place I still haven’t visited. Stay tuned for the following recipe as we embark on a tasty journey through the fine art of katsu sauce. It’s a one-way ticket to creativity and flavor, sans jet lag! So grab your apron, your wanderlust-hungry heart, and a pinch of humor, and let’s dive in!
Ingredients
- Ketchup – Adds sweetness and tanginess as the base of the sauce.
- Worcestershire sauce – Adds depth of umami flavor and a hint of spice.
- Oyster sauce – Brings a unique and subtle seafood taste. Fish sauce is a good substitute for those who can’t have shellfish. Hoisin sauce can be used for a stronger flavor.
- Mayonnaise – Adds a creamy texture and richness to the sauce. Whisk well to avoid clumping.
- Granulated sugar – Balances out the flavors and adds a touch of sweetness.
- Soy sauce – Adds a salty depth of flavor. Check if oyster sauce contains soy sauce, or swap it out with gluten-free options like coconut aminos or tamari. Coconut aminos are sweeter, so you may not need as much sugar.
- Garlic powder – Gives a subtle aroma and flavor. Feel free to add more or less depending on your preference for garlic flavor.
Instructions
- Grab yourself a medium mixing bowl. You’ll want to combine all the ingredients in here – 2 tablespoons of ketchup, 1 and a half tablespoons of Worcestershire sauce, 1 tablespoon of Oyster sauce, 1 tablespoon of mayonnaise, 2 and a quarter teaspoons of granulated sugar, and 2 teaspoons of soy sauce. If you’re a garlic lover, you can add a pinch of garlic powder to taste.
- Once you’ve got all the ingredients in the bowl, get ready for a good arm workout. Whisk those ingredients together until everything is completely smooth. Trust me, this is worth it for the end result.
- Once you’ve got a smooth sauce, you can store it in the fridge to chill until you’re ready to use it. And the good news is, the flavor of the sauce will only improve as it chills.
Serving suggestions for Katsu Sauce Recipe
- Dipping sauce for chicken nuggets or tenders. Your kids will love it, and so will you!
- A drizzle over your favorite fried rice or stir-fry dish.
- A sauce for your next bento box lunch, with rice, vegetables, and some grilled chicken or tofu.
- A condiment for burgers or sandwiches. Give your lunch a flavor boost!
- A marinade for grilled or baked meats. Impress your guests with a delicious, savory sauce that doubles as a marinade.
FAQ’s
What kind of cuisine is this katsu sauce recipe for?
This katsu sauce recipe is for Japanese cuisine.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by swapping out the soy sauce with coconut aminos or tamari. Just make sure to check your bottle of oyster sauce to make sure it doesn’t already include soy sauce, which typically contains small amounts of wheat. And keep in mind that coconut aminos are sweet, so you might not need to add sugar.
Can I use fish sauce instead of oyster sauce if I can’t have shellfish?
If oyster sauce is not an option, fish sauce is a pretty good substitute. If fish is off the menu too, a little hoisin sauce will do the trick. Just keep in mind that hoisin sauce has a slightly stronger flavor, so you’ll want to use a little less.
What’s the best way to store the katsu sauce?
The katsu sauce should be stored chilled until ready to use, it gets more flavorful as it chills!
Katsu Sauce
Equipment
- Whisk
- Mixing Bowl
- Saucepan
Ingredients
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 teaspoon ginger, grated
- 2 cloves of garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- Pinch of black pepper
- Pinch of cayenne pepper
- Fresh cilantro, chopped (optional for garnish)
Instructions
- In a saucepan, combine all ingredients except the cilantro.
- Cook over medium heat, whisking constantly, until the sugar has dissolved and the sauce is heated through.
- Remove from heat and let it cool to room temperature.
- In a mixing bowl, whisk the sauce until smooth and well combined.
- Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- Serve the sauce chilled with your favorite katsu dish, garnished with fresh cilantro if desired.
Notes
For a gluten-free option, substitute soy sauce with tamari.
You can also use fish sauce as a substitute for oyster sauce if you cannot have shellfish.
The sauce will keep in the refrigerator for up to 2 weeks.
Nutrition
