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Tonkatsu Sauce

This Japanese sauce is a fine example of yoshoku food. “Western food” but transformed for a Japanese pallette. This sauce is served with such fusion dishes as fried pork or chicken cutlet, potato and beef croquette (korokke), fried shrimp (ebifurai sando), and fried oysters (kakifuai). There is a fine article about yoshoku food in the 26 March 2008 New York Times dining section.

1/2

cup

Worcestershire sauce

1/4

cup

sugar

1/4

cup

shoyu

1/4

cup

ketchup

1

Tablespoon

smooth French mustard

1/2

teaspoon

ground allspice

In a small saucepan, combine Worcestershire through ketchup. Cook over low heat, stirring, until the mixture is reduced about 20%. Add the mustard and allspice. Cool and serve at room temperature.

Servings: 16

Yield: 1 cup

Nutrition Facts

Serving size: 1/16 of a recipe (0.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

25.42

Calories From Fat (1%)

0.21

% Daily Value

Total Fat 0.02g

<1%

Saturated Fat 0g

<1%

Cholesterol 0mg

0%

Sodium 261.67mg

11%

Potassium 95.27mg

3%

Total Carbohydrates 6.05g

2%

Fiber 0.05g

<1%

Sugar 4.81g

 

Protein 0.41g

<1%