Homemade Tonkatsu Sauce とんかつソース

Learn how to make this easy and quick Homemade Tonkatsu Sauce recipe and enjoy it on your favorite katsu dishes. You’ll love the savory, sweet, and tangy flavor of my shortcut version that uses just four ingredients.

Open my fridge and you’ll find a stash of Japanese condiments and sauces. Among them is my Homemade Tonkatsu Sauce. I love this shortcut recipe because it tastes just as complex and delicious as bottled sauce! I’ll show you how to whip up a batch in just 5 minutes to serve with Japanese fried pork cutlets, chicken katsu, and other Japanese foods.

If you love making Japanese sauces from scratch, try my Homemade Yakisoba Sauce and Homemade Okonomiyaki Sauce next!

What is Tonkatsu Sauce?

Tonkatsu sauce (とんかつソース) is a popular Japanese condiment that’s traditionally made from fruits and vegetables like tomatoes, prunes, and apples, plus soy sauce, vinegar, and Asian spices. It’s simmered down to a glaze consistency that’s much like a thick and rich Japanese version of Worcestershire sauce. Its tangy, umami flavor lends well to breaded and fried foods like Tonkatsu (Japanese deep-fried pork cutlet), Chicken Katsu, and Japanese Croquettes (Korokke).

Why This Recipe Works

Make as much or as little as you need – Once you learn the ratio of ingredients, you can make a small portion to use now or a large batch to store for later.
Simple, four-ingredient sauce – While traditional tonkatsu sauce is labor intensive, my recipe achieves a similar flavor with just a few pantry staples that you can find in any grocery store.
A versatile sauce recipe – Its layers of flavor make it perfect to pair with tonkatsu or use as an ingredient in other recipes like Japanese Hamburger Steak.

Ingredients for Homemade Tonkatsu Sauce

Worcestershire sauce
Sugar
Ketchup
Oyster sauce

Find the printable recipe with measurements below.

Substitutions

Worcestershire sauce: I use Lea & Perrins brand, though you can expect similar results with any brand. If you’re vegan, I recommend using a vegan Worcestershire sauce.
Sugar: You can use either white or brown sugar. I often prefer brown sugar because it adds a layer of molasses flavor.
Ketchup: The sweetness of ketchup varies, so be sure to taste the sauce and adjust the amount of sugar you add.
Oyster sauce: If you’re vegan, I suggest using Lee Kum Lee Vegetarian Stir-Fry Sauce.

How to Make Homemade Tonkatsu Sauce

Preparation

Step 1 – Dissolve the sugar in the Worcestershire sauce. Whisk in a small bowl or jar until the sugar dissolves.

Step 2 – Add the ketchup and oyster sauce. Whisk until smooth and combined. Use immediately or refrigerate in an airtight container.

Nami’s Recipe Tips

Chill the sauce before using – I often make it right before serving, but if you let the sauce chill in the fridge for at least 30 minutes, you’ll notice it thickens up quite a bit.

Adjust the sweetness – Before using the sauce, I taste it first so I can add more sugar or other flavorings as needed.

Variations and Customizations

Make it gluten-free. Swap GF Worcestershire sauce and GF oyster sauce for gluten-free.
Add fresh garlic or ginger. To enhance the aromatics and give the sauce more flavor, whisk in ½ tablespoon of freshly minced garlic and/or ginger.
Stir in dry spices. For added complexity, whisk in ¼ teaspoon of garlic powder, onion powder, or ginger powder until dissolved.

Delicious Ways to Use Tonkatsu Sauce

Although it’s named for the fried pork cutlets, this sauce is a versatile condiment with uses in many dishes. Here are a few of my suggestions.

With the main course – Instead of deep-fried cutlets, try my delicious Baked Tonkatsu.
As a sandwich spread – Serve it on a Katsu Sando or Ebi Katsu Burger to add moisture and an extra layer of flavor.
As a dipping sauce – Pair it with Chicken Cheese Katsu for essential acidity and a rich savoriness.
As an ingredient in other recipes – It’s a (not-so) secret seasoning in my Keema Curry recipe!

Storage Tips

To store: You can keep the leftover sauce in an airtight container in the refrigerator for up to 2–3 weeks or in the freezer for 3–4 months. Let it thaw completely before using.

Frequently Asked Questions

What’s the difference between katsu sauce and tonkatsu sauce?

There is no difference between tonkatsu and katsu sauce. It is two names for the same sauce.

Homemade Tonkatsu Sauce

4.71 from 772 votes My Homemade Tonkatsu Sauce recipe uses only four simple ingredients and is so quick to make! With savory, sweet, and tangy notes, it tastes just as amazing as Japan‘s famous Bull-Dog Tonkatsu sauce. Serve it with tonkatsu (breaded pork cutlets), chicken katsu, or my favorite korokke (potato and beef croquettes). Print Pin

Video

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 (1 serving yields ¾ cup or 180 ml)

Ingredients US CustomaryMetric 1x2x3x

▢ 4½ Tbsp Worcestershire sauce (use vegan Worcestershire sauce for vegan)
▢ 2 Tbsp sugar (plus more to taste)
▢ 5 Tbsp ketchup
▢ 2 Tbsp oyster sauce (use Lee Kum Kee Vegetarian Stir-Fry Sauce for vegetarian or if you‘re allergic to shellfish)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. Cook ModePrevent your screen from going dark

Instructions

Gather all the ingredients. I included a bottle of Bull-Dog Tonkatsu Sauce in the image, but it‘s not needed for this recipe.
In a jar or small bowl, combine 4½ Tbsp Worcestershire sauce and 2 Tbsp sugar. Whisk well until the sugar is completely dissolved.
Then, add 5 Tbsp ketchup and 2 Tbsp oyster sauce and whisk until combined. Taste the sauce and adjust the seasoning. Some ketchup is sweeter than others, so please adjust the amount of sugar to taste. It's now ready to use.

To Serve

Enjoy this sauce as a condiment for breaded and/or deep-fried Japanese foods like Tonkatsu, Chicken Katsu, and Korokke (Potato and Meat Croquette) or their baked versions Baked Tonkatsu, Baked Chicken Katsu, and Baked Croquette. Tonkatsu sauce is also an ingredient in recipes like Japanese Hamburger Steak (Hambagu), Keema Curry, and Meat Doria (Rice Gratin).

To Store

Store in an airtight container and keep in the refrigerator for up to 2–3 weeks or freezer for 3–4 months.

Equipment

airtight container
whisk
mason jars

Nutrition

Serving: 0.75 cup · Calories: 245 kcal · Carbohydrates: 63 g · Protein: 1 g · Fat: 0.3 g · Saturated Fat: 0.03 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.04 g · Sodium: 2658 mg · Potassium: 843 mg · Fiber: 0.3 g · Sugar: 48 g · Vitamin A: 445 IU · Vitamin C: 13 mg · Calcium: 105 mg · Iron: 4 mg Author: Namiko Hirasawa Chen Course: CondimentsCuisine: JapaneseKeyword: tonkatsu ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

Editor’s Note: The post was originally published on January 27, 2014, and was updated with more helpful content and new images in February 2023. It was republished with a new video on February 16, 2024.