Skillet Tonkatsu Sauce
- Yield 10 servings
- Prep 3 minutes
- Cook 5 minutes
Skillet Tonkatsu Sauce sits in the Pork section of Regbie. The card serves 10 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 10 servings
- ¼ cup coconut aminos
- ¼ cup unsweetened applesauce
- 3 tablespoons apple cider vinegar
- 2 large Medjool dates, pitted and chopped into a paste (about 2 tablespoons date paste)
- 1½ tablespoons tomato paste
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground ginger
- ¼ teaspoon Red Boat fish sauce, (skippable)
Method
Mix all the ingredients in a small saucepan and bring to a boil over a medium burner.
Then, decrease the heat to maintain a gently bubble for about 5 minutes, stirring frequently. The resulting sauce should be reddish brown and the flavors should meld.
Taste for seasoning and adjust as needed with extra vinegar or salt.
Puree until smooth with an immersion blender or in a blender.
Plate with tonkatsu, chicken nuggets, or Cracklin’ Chicken.
Kitchen notes
- Serving size is one tablespoon.
- To make this sauce vegan, leave out the fish sauce.
- This straightforward tonkatsu sauce can be stored in a sealed container in the fridge for up to 4 days.
