My Homemade Tonkatsu Sauce recipe uses only four simple ingredients and is so quick to make! With savory, sweet, and tangy notes, it tastes just as amazing as Japan’s famous Bull-Dog Tonkatsu sauce. Serve it with tonkatsu (breaded pork cutlets), chicken katsu, or my favorite korokke (potato and beef croquettes).
Open my refrigerator and you’ll find a stash of Japanese condiments and sauces—a mix of store-bought and homemade goodies. Among them is tonkatsu sauce. This condiment is mandatory when it comes to serving Tonkatsu (deep-fried pork cutlet), Chicken Katsu, and more.
In today’s recipe, I’m sharing a simplified version of Homemade Tonkatsu Sauce using only four ingredients. You’re most likely already have them in the pantry so you can whip it up anytime you need. The great thing about making your own is that you can also adjust the sweetness to your liking.
Table of Contents
What is Tonkatsu Sauce?
Tonkatsu sauce (とんかつソース) is served with Tonkatsu (deep-fried pork cutlet) and is often used for other deep-fried dishes like Korokke or to make Hambagu sauce.
Tonkatsu sauce mainly consists of vegetables and fruits such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery. It also includes more than 10 kinds of spices along with soy sauce, vinegar, and sugar. It’s a lot of work to make it from scratch, so most Japanese people would use the store-bought one.
However, if you don’t live near the Japanese/Asian grocery stores or prefer to make your own, you can always count on my easy homemade recipe.
The Most Popular Tonkatsu Sauce Brand
The most popular tonkatsu sauce is the Bull-Dog Vegetable & Fruit Sauce (Tonkatsu Sauce). It’s easy to recognize the signature bulldog logo on the bottle. You can purchase it on Amazon and Japanese or Asian grocery stores.
How to Make Homemade Tonkatsu Sauce
The Ingredients You’ll Need
- Worcestershire sauce – I use Lea & Perrins brand. If you’re vegan, use vegan Worcestershire sauce.
- Sugar
- Ketchup – The sweetness of the ketchup varies, so adjust the amount of sugar based on the ketchup taste.
- Oyster sauce – Use Lee Kum Kee Vegetarian Stir-Fry Sauce if you’re vegetarian or allergic to shellfish.
Yes, that’s it! The main flavor of tonkatsu sauce comes from Worcestershire sauce and ketchup. Every brand of ketchup has different sweetness, so you may need to adjust the flavor with sugar.
The Cooking Steps
- Mix all the condiments together. I usually combine the Worcestershire sauce and sugar first. Whisk until the sugar is completely dissolved before adding the rest of the condiments.
Okonomi Sauce and Yakisoba Sauce
We have different sauces for okonomiyaki and yakisoba although these three sauces are quite similar.
- Homemade Okonomiyaki Sauce (Okonomi Sauce)
- Homemade Yakisoba Sauce
Ways to Use Homemade Tonkatsu Sauce
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Homemade Tonkatsu Sauce
Ingredients
- 4½ Tbsp Worcestershire sauce (use vegan Worcestershire sauce for vegan)
- 2 Tbsp sugar (plus more to taste)
- 5 Tbsp ketchup
- 2 Tbsp oyster sauce (use Lee Kum Kee Vegetarian Stir-Fry Sauce for vegetarian or if you‘re allergic to shellfish)
Instructions
- Gather all the ingredients. I included a bottle of Bull-Dog Tonkatsu Sauce in the image, but it‘s not needed for this recipe.
- In a jar or small bowl, combine 4½ Tbsp Worcestershire sauce and 2 Tbsp sugar. Whisk well until the sugar is completely dissolved.
- Then, add 5 Tbsp ketchup and 2 Tbsp oyster sauce and whisk until combined. Taste the sauce and adjust the seasoning. Some ketchup is sweeter than others, so please adjust the amount of sugar to taste. Your Homemade Tonkatsu Sauce is ready to use.
To Serve
- Enjoy this Homemade Tonkatsu Sauce as a condiment for breaded and/or deep-fried Japanese foods like Tonkatsu, Chicken Katsu, and Korokke (Potato and Meat Croquette) or their baked versions Baked Tonkatsu, Baked Chicken Katsu, and Baked Croquette. Tonkatsu sauce is also an ingredient in recipes like Japanese Hamburger Steak (Hambagu), Keema Curry, and Meat Doria (Rice Gratin).
To Store
- Store in an airtight container and keep in the refrigerator for up to 2–3 weeks or freezer for 3–4 months.
Nutrition
Editor’s Note: The post was originally published on January 27, 2014, and was updated with new content and images in February 2023. It’s been republished on July 9, 2023.
I made this recipe, tonkatsu sauce and sesame dressing recipes and I must say, they are just amazing. I specifically love your sesame dressing. It has just the right amount of acidity and creamy to me. Thank you so much! I am excited to try to other ones soon.
Hi Tam! Thank you for trying Nami’s recipe and sharing your Tonkatsu photo and review!
We’re thrilled to hear you loved her recipes!
Your Tonkatsu looks amazing! 😃
If I’m using Japanese Worcestershire sauce (which I bought on Amazon), should I change up anything in the recipe? I’ve used your recipe numerous times with Lea & Perrins and Jufran spicy banana sauce instead of tomato ketchup and we LOVE it. We haven’t done a taste test yet comparing American to Japanese Worcestershire yet but we will 🙂
Hello Nick! Thank you for giving Nami’s recipe a try!
Nami used the Lea & Perrins brand in this recipe, and the flavor and taste are based on that. While Japanese Worcestershire sauce can be used for this recipe, the flavor and taste may differ depending on the brand. So, feel free to adjust the sweetness or vinegary flavor to your liking.
We hope this information is helpful!
Hi sorry to ask but I can’t eat Worcestershire sauce (anchovies + peppers). What else can I use to make a sauce to go with katsu, please?
Hi Frances! Thank you so much for reading Nami’s post and trying her recipe!
If you look for Worcestershire sauce substitutes, you’ll find multiple options, however, Coconut Aminos with a touch of Balsamic Vinegar would work.
We hope this helps!
I noticed this recipe updated recently, I used to use the old version of it. I think there’s a mistake with the amount of Worcestershire sauce. I believe it should be tsp, not tbsp. The old version had way less of it.
Hi Jack! I listened to the readers’ advice and increased the amount slightly for the revised version to make it more family-friendly. Most people wished the recipe made more for their Tonkatsu, Chicken katsu, etc. Since the homemade sauce lasts for weeks, not a few days, I thought it’s reasonable to increase the amount.
The amount specified above is correct. Since this is the popular recipe among the JOC readers, I wanted to make sure the updated version is better than the previous one and I really believe it is after recipe testing and comparing different versions with the store bought tonkatsu sauce. Hope you enjoy the revised version!
i added some liquid smoke to the sauce
Hi Mikko! Thank you for trying Nami’s recipe and sharing your tip with us!
Hi Nami! 🙂 I didn’t try the original tonkatsu sauce, so I decided to make it 🙂 My Worcestershire sauce just finished, so I used the same amount of Wadakan soy sauce + a little bit dried garlic, chili and black pepper powder. I think, my ketchup was a little bit sour, so I added 2 tbsp mirin 🙂 That was good decision, I liked this sauce. But next time I wanna try it with original Worcestershire sauce and will add apple puree instead of a half amount of ketchup. Thank you for great recipes and ideas! 🙂
Hi Olga! Thank you so much for experimenting with Nami’s recipe!
We are so happy to hear that you enjoyed the homemade sauce. 🤗
We wish you luck on your next attempt as well. Happy Cooking!
Once I saw the 1.5 cup version, I added a half cup plain unsweetened apple sauce and thought it was improved, toning down the sodium. Otherwise, terrific!
Hi Dennis, Thank you for trying Nami’s recipe and for your kind feedback!
What can we substitute with ketchup?:)
Hi Shih, Thank you for trying Nami’s recipe!
You can try tomato sauce or paste and adjust the flavor.
We hope this helps!
Delicious! A very rich sauce. Your website and recipes have given me a lot of happiness– I miss Japanese food (I’m not Japanese but I spent time there, especially near Kagoshima and later on in Kyoto.) It’s really good to be able to make it myself. Tomorrow night I’ll be making your baked Pork Katsu, but I just couldn’t resist trying the sauce ahead of time.
Hi Suzanne! Nami and JOC team are so happy to hear you enjoyed Nami’s recipes!
Thank you for your kind feedback!
We hope you enjoy Pork Katsu soon.☺️
I’m not one to leave comments however after making this sauce and pairing it with my chicken katsu I had to send my appreciation, I’m still in shock at how amazing it tastes! Will be adding this to the weekly run. Thank you for gifting us with this treat!
Hi RebeccaJ, Aww🥰 Nami and JOC team are so happy to hear you enjoyed Nami’s Tonkatsu Sauce recipe!
Thank you very much for trying her recipe and for your kind feedback.
[…] of my supermarket, but when I can’t its easy enough to make. I’ve always followed this recipe from Just One […]
Thank you so much for your clear, enthusiastic description! I only saw korokke & tonkatsu in a post on Instagram today. I searched & found you! I’m writing from Oaxaca Mexico.
Hi Robert! We are glad to hear you found our website!
Thank you very much for reading Nami’s post and for your kind feedback. We hope you enjoy Korokke and Tonkatsu sauce!
This sauce is so so so good! Quick and easy to make and it tastes better than any store bought/restaurant. Pairs so well with the tonkatsu. Thank you for the recipe!
Hi Liz! We are so happy to hear you enjoyed homemade Tonkatsu Sauce!
Thank you very much for trying Nami’s recipe and for your kind feedback!
Am new to cooking recipes from Japanese recipes at home, but I do wonder: why are you not including prunes? Knowing their flavor, I would think they’d be sorely missed by someone who knows the sauce well.
This is so similar to your Yakisoba sauce recipe that I’m confused by it. (I came across a Yakisoba stir-fry recipe that calls for both sauces. And since I don’t want high fructose corn syrup in my food, the easily available Bulldog brand is a no-go.)
Hi Sam! Thank you for reading Nami’s post!
We do not use prunes in our cuisine because they are not native fruits in Japan. It only started to gain popularity in the 1980s as a portion of healthy food (not an ingredient). We sometimes see them in our recipes, but still not a common ingredient we use in Japan. Also, they are primarily grown in Nagano prefecture, where precipitation is less than other parts of Japan and mostly rely on imports.
So if you think prunes work, please give it a try and let us know how it goes!
Thank you for this recipe; it turned out AMAZING! Better than store bought and so so simple and fast to make:)
Hi Kelly! Thank you very much for trying Nami’s recipe and for your kind feedback!
We are glad to hear this recipe worked well for you and enjoyed homemade Sauce!