Tonkatsu Sauce

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If you’ve ever eaten Japanese katsu, that perfectly crispy pork or chicken cutlet served with shredded cabbage, then you’ve likely experienced the sweet, tangy, and savoury magic of Tonkatsu Sauce.

This deep brown sauce is rich, complex, and incredibly versatile. Some go as far as to say it’s a Japanese answer to Western barbecue or steak sauce. I can see that.

Tonkatsu sauce is not only the perfect companion for crispy fried foods but also a fantastic all-purpose condiment for everything from burgers to rice bowls. You can whip it up in minutes and in this post, I’ll show you how.Intro paragraph

What Is Tonkatsu Sauce?

Tonkatsu Sauce is a thick, tangy-sweet Japanese condiment traditionally served with Tonkatsu, a breaded and deep-fried pork cutlet.

The sauce is often compared to Worcestershire sauce, but thicker, sweeter, and more complex. It balances sweet, savoury, fruity, and umami flavours beautifully.

Depending on where you call home, you might find it sold under brands like Bull-Dog, Kikkoman, or Otafuku but it’s also incredibly easy to make at home with pantry staples.

The flavour profile:

Sweetness from ketchup
Tanginess from vinegar and/or Worcestershire sauce
Savoury umami from soy sauce and oyster sauce
Depth from a little sugar, garlic and/or or mustard

The result? A sauce that’s bold, balanced, and completely addictive.

A Brief History of Tonkatsu Sauce

Tonkatsu Sauce originated in Japan in the early 20th century, alongside the rise of Tonkatsu itself, a Western-inspired dish.

Between 1868–1912, Japan began incorporating European flavours and techniques. One adaptation was the breaded pork cutlet, inspired by French and British cuisine, but made distinctly Japanese through local ingredients and sauces.

By the late 1940s and 50s, Japanese condiment companies like Bull-Dog began developing bottled versions of a fruity, thickened Worcestershire-style sauce that complemented fried dishes. This became known as Tonkatsu Sauce, named for its signature pairing.

Today, it’s a kitchen staple not only in Japan but also around the world. It’s particularly loved for how it transforms even the simplest meals into something umami-packed and delicious.

Ingredients

Tonkatsu sauce may not need a lot of ingredients but they all play a big part in making it the delicious and balanced sauce it is. See the printable recipe card at the bottom of this page for the ingredient measurements.

See recipe card for quantities.

Ketchup
Worcestershire sauce
Oyster sauce
Soy sauce
Sugar (adjust to taste)
Rice vinegar or apple cider vinegar
Dijon or yellow mustard
Sesame oil
Garlic
Mirin

Step by step photos

Check out my step by step photos to see just how easy it is to make this most popular of Japanese condiments. You can whip up a batch of tonkatsu sauce in minutes!

Placing the ingredients for the sauce in a mixing bowl.

Step 1: Add all of the ingredients to a mixing bowl.

Whisking the ingredients together in the mixing bowl.

Step 2: Use a small whisk or fork to mix until the sugar dissolves and everything is well combined.

Step 3: Taste the sauce and tweak the balance to your liking: adding more ketchup if you want it sweeter or thicker, more soy sauce or Worcestershire sauce for saltiness and depth and/or more mustard or vinegar for more tang.

Step 4: I decided I wanted my Tonkatsu sauce to be a bit spicier and added Chilli flakes to taste. This is optional but an example of how you can tailor the recipe to your own taste preferences.

Step 5: At Japanese restaurants and takeaways, they often heat the sauce to thicken it before serving. I do this and it is better than adding the sauce cold. Heating in a pan is optional though and also not required for some uses such as a barbecue glaze.

Step 6: Pour your finished tonkatsu sauce into a serving bowl for dipping or drizzling. You can also store this sauce in an air-tight container in the fridge for up to 2 weeks.

Variations of Tonkatsu Sauce

You can easily tweak the base recipe to create different versions depending on the dish:

1. Fruity Tonkatsu Sauce

Add 1 tablespoon of grated apple, pear or plum jam for extra sweetness and depth.

2. Spicy Tonkatsu Sauce

Stir in ½ teaspoon of chilli paste, sriracha, or gochujang for heat. That or take it up a few heat notches adding as much chilli as you like.

3. Smoky Tonkatsu Sauce

Add a few drops of liquid smoke or a sprinkle of smoked paprika for a barbecue-style twist.

4. Vegan Tonkatsu Sauce

Replace oyster sauce with hoisin sauce or extra soy sauce for a fully plant-based option.

5. Thick Restaurant-Style Sauce

Simmer the mixture in a small pot for 2–3 minutes to reduce and thicken slightly.

Useful Equipment

You don’t need fancy gear to make or serve Tonkatsu Sauce but a few simple tools will make life easier:

Small mixing bowl – for whisking ingredients together
Whisk or fork – to blend sauces smoothly
Measuring spoons – for accurate ratios. I don’t usually promote using measuring spoons though for this type of recipe. Taste it and adjust the flavours accordingly.
Glass jar or bottle with lid – for storing homemade sauce
Basting brush – handy if using the sauce for grilling or glazing

Optional for presentation:

Small dipping bowls – for serving alongside cutlets
Squeeze bottle – for drizzling artistically over dishes

Looking for a good sauce for your next meal?

A delicious homemade sauce or condiment like this tonkatsu sauce is a must when I entertain. You might like to explore some of the other sauces on my site. Although I have specified which cuisine they belong to, don't be afraid to mix things up some. A Malaysian sambal oelek tastes very good on a Mexican taco!

Spicy Teriyaki Sauce: Perfect as a dipping sauce or marinade. This is my spicy version of the sauce but you can make it milder by leaving out the chillies.

Samosa Dipping Sauce: Delicious on samosas, poppadoms, onion bhajis and kebabs. Taste it and you'll be hooked.

Chinese Crispy Chilli Oil: This amazing condiment is just as good served with Japanese Ramen as it is with Chinese cuisine. Stir it into rice and you'll have a quick meal that tastes amazing!

Sweet Chilli Sauce: Chinese by origin but this sauce is perfect with Japanese, Thai, Malaysian and Vietnamese food just to name a few.

Sambal Oelek: This sauce comes from Malaysia and Indonesia but it is essentially just chillies! It can be use whenever you want a bit of a spicy kick. I often serve it with my tonkatsu along with tonkatsu sauce.

Storage and Shelf Life

Homemade Tonkatsu Sauce stores beautifully if kept in a sealed container.

Refrigerate: Up to 2 weeks in a jar or bottle.

Freezing: Not necessary (and can alter texture) but it’s fine in the fridge.

Store-bought: Can last for months once opened. Just check the label and refrigerate after opening.

Top Tip

Balance is key! You’re aiming for a harmony of sweet, tangy and savoury. Not too salty, not too sweet. The best way to achieve the best flavour is to taste as you go.

FAQ

Can you use tonkatsu sauce on grilled or roasted meats?

Yes! It works wonderfully as a glaze for grilled chicken, steak, pork and even roasted vegetables.

How thick should tonkatsu sauce be?

It should be pourable but thick enough to coat food, similar to BBQ sauce. If it’s too runny, whisk in more ketchup.

Can you use this sauce as a dip?

Yes! It’s excellent as a dipping sauce for fries, chicken nuggets, wings, croquettes and even sushi rolls.

How do Japanese restaurants and takeaways serve tonkatsu sauce?

Usually in small bowls alongside cutlets or drizzled lightly over the top just before serving. It’s often accompanied by shredded cabbage and rice.

I have a lot of famous sauces and condiments recipes for all occasions. Here are a few of them:

Want to try more Japanese Recipes?

Here are a few I think you might already know and love:

Have you tried this tonkatsu sauce recipe?

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Yield: 4

Tonkotsu sauce is the ultimate condiment for Japanese fried foods. It can be made in minutes and is also delicious used as a marinade or glaze.

Ingredients

4 tbsp ketchup
2 tbsp Worcestershire sauce
2 t tbsp oyster sauce
2 tbsp soy sauce
2 tsp sugar (adjust to taste)
1 tsp rice vinegar or apple cider vinegar (optional, for extra tang)
1 tsp Dijon or yellow mustard
1 tsp sesame oil
1 garlic clove, minced to a paste
2 tsp mirin (for sweetness and sheen)

Instructions

Add all of the ingredients to a mixing bowl.
Use a small whisk or fork to mix until the sugar dissolves and everything is
well combined.
Taste the sauce and tweak the balance to your liking: adding more ketchup if you want it sweeter or thicker, more soy sauce or WOrcestershire sauce for saltiness and depth and/or more mustard or vinegar for more tang.
Let the sauce sit for 10 to 15 minutes before serving if time permits. This allow the flavours to meld and deepen.
Optionally, you can heat the sauce up in a small sauce pot to warm and thicken the sauce. This is often done at restaurants.
Pour your finished tonkatsu sauce into a serving bowl for dipping or drizzling. You can also store this sauce in an air-tight container in the fridge for up to 2 weeks.