Go Back
katsu sauce recipe

Katsu Sauce Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 Servings
Course: Sauce
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons  Worcestershire sauce
  • 2 tablespoons  ketchup
  • 1 tablespoon  soy sauce
  • 1 tablespoon  oyster sauce
  • 1 teaspoon  Dijon mustard
  • 1 teaspoon  sugar  or to taste
  • 1/2 teaspoon  garlic powder
  • 1/4  teaspoon  ground ginger  or 1/2 teaspoon fresh, finely grated
  • 1/4  teaspoon  black pepper

Method
 

  1. Add all ingredients to a small bowl. Whisk until fully combined and smooth.
  2. Taste the sauce. If too sharp, add a little more sugar. If too sweet, add a few more drops of Worcestershire. If it needs salt, add a small splash of soy sauce.
  3. Cover and refrigerate for at least 30 minutes before serving. The flavors blend and mellow significantly during this time.
  4. Pour into a small dipping bowl and serve alongside chicken katsu, pork tonkatsu, fried tofu, or any fried food. Stir before each use if stored.

Notes

  • No cooking required — this is a mix-and-rest sauce
  • Resting for 30 minutes makes a noticeable difference — don’t skip it
  • For a thicker sauce, simmer all ingredients in a small saucepan for 5 minutes over medium-low heat
  • Swap oyster sauce for hoisin to make it shellfish-free
  • Replace sugar with mirin for a more authentic Japanese flavor
  • Keeps in the fridge for up to 2 weeks in a sealed jar
  • Works as a marinade for chicken or pork — marinate up to 4 hours