Description
This homemade chicken katsu sauce is a tangy, savory, and perfectly balanced condiment essential for Japanese-style breaded cutlets. With a rich umami base and a hint of sweetness, this restaurant-quality sauce clings perfectly to crispy panko breadcrumbs without making them soggy. Made with simple pantry staples, this alcohol-free and pork-free recipe comes together in minutes to elevate your home-cooked meals.
Ingredients
4 tbsp ketchup
2 tbsp non-alcoholic Worcestershire sauce
1 tbsp oyster sauce
1 tsp granulated white sugar
Instructions
Combine the ketchup, Worcestershire sauce, oyster sauce, and sugar in a small glass mixing bowl.
Whisk the ingredients vigorously until the sugar granules dissolve completely.
Taste the mixture and adjust the sugar content if a sweeter sauce is preferred.
Transfer the sauce to a serving ramekin or sauce boat.
Rest the sauce for five minutes to allow the flavors to marry before serving.
Notes
Ensure you use a certified non-alcoholic Worcestershire sauce brand. Serve at room temperature for the best texture. For a subtle warm undertone, you can add a small pinch of ginger powder. Ensure the oyster sauce is fully whisked in to prevent concentrated pockets of flavor.
Nutrition
- Serving Size: approx 2 tablespoons
- Calories: 35
- Sugar: 7g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg