Tonkatsu / Katsu Sauce

Tonkatsu / Katsu Sauce

Soifua 49

"This is a version of a sauce used for tonkatsu (pork) or chicken katsu. My family loves it, and I like it better than a local restaurant's sauce."

Ingredients 1 h 5 m {{adjustedServings}} servings 45 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.
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Reviews 68

  1. 92 Ratings


Excellent. What I like about this sauce is exactly the thing a couple of people tweaked out - it's not sweet. Unsolicited, my 20yo said, "This sauce is incredibly good and spicy." Well said, I think. Thanks for the recipe! :) UPDATE: I don't make a lot of recipes more than once because I'm an adventurer, but I have visited this recipe a few times since I first made it. I made it again tonight for fish katsu and was out of garlic powder so I used fresh - still excellent. I've also used this sauce on steamed shrimp - makes an awesome cocktail sauce. Thanks again!


My mother is from Tokushima, and the recipe she used when I was growing up was very similar to this one. Oftentimes, we just mixed ketchup and worchestershire sauce without adding anything else. Also goes great on things like croquette or okonomiyaki.


It tastes like barbeque sauce...nothing special or exotic at all. Sorry, but this wasn't impressive.