Your Homemade Tonkatsu Sauce Requires Balance. Here's How

Tonkatsu was born in the kitchens of Japan's Yoshokueateries, where the delicate art of fusion was meticulously honed. Imagine the scene — a golden pork cutlet, crusted to perfection, resting atop a mound of rice, all crowned with a drizzle of tonkatsu sauce. The rich meatiness of the tonkatsu, bolstered by the sauce's umami embrace, finds its counterpart in the sauce's contrasting nuances. Tonkatsu sauce is often likened to a Japanese-style barbecue sauce, but that comparison falls short of capturing its multidimensional essence.

This condiment is crafted from various ingredients that can include Worcestershire sauce, brown sugar, butter, oyster sauce, soy sauce, ketchup, and mirin. But if you want to skip buying the bottle at a store and instead make this at home, try adding some lemon juice to it for a more robust flavor. Amidst the richness of its other ingredients, the citrus fruit brings that needed balance. Its tart notes add a bright counterpoint, cutting through the richness and complimenting the tanginess.

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How To Make Tonkatsu Sauce With A Splash Of Lemon Juice

In the symphony of culinary harmonies, few condiments possess the transformative power of tonkatsu sauce. This staple of Japanese cuisine has the remarkable ability to elevate the humblest of dishes into masterpieces of taste. But like any orchestration, the key lies in striking the perfect balance, a feat that becomes all the more intricate given the strongly flavored ingredients at play. Amidst the richness of its other ingredients, the citrus fruit brings that needed balance.

To make this flavorful sauce, start by melting four tablespoons of unsalted butter and two tablespoons of flour in a pan over medium heat and stir. After roughly one minute, lower your heat and add one cup of water, and then add 1/3 cup of Worceshtire sauce and ketchup, then two tablespoons of soy sauce, oyster sauce, and brown sugar. Then feel free to add a teaspoon of any type of salt you prefer. Similarly, you can also make this condiment using fresh ginger root, ketchup, soy sauce, brown sugar, and mirin. Whichever version you choose, keep stirring your mixture for about five to eight minutes until your sauce has a thicker consistency. Now you just need to turn off the heat, add just a teaspoon of lemon juice, and serve it on top of a breaded pork cutlet for the ultimate symposium of flavors.

Read the original article on Tasting Table.