Homemade Okonomiyaki Sauce
Learn how to make Homemade Okonomiyaki Sauce with just 4 ingredients! This sweet and umami-rich condiment is a must-have for drizzling over the iconic Japanese savory cabbage pancake.
Servings: 1 jar (1 cup, 240 ml)
Calories: 25kcal
Ingredients
- ¼ cup oyster sauce (4 Tbsp; I used Lee Kum Kee Premium Oyster Sauce; if you‘re allergic to shellfish, use Lee Kum Kee Vegetarian Stir-Fry Sauce)
- 3 Tbsp sugar (or more, to taste; I used organic cane sugar)
- ½ cup ketchup (8 Tbsp; to taste)
- 7 Tbsp Worcestershire sauce (I used Lea & Perrins brand)
Instructions
- Gather all the ingredients.
- Combine ¼ cup oyster sauce (4 Tbsp) and 3 Tbsp sugar in a small bowl. Mix with a spatula or whisk until the sugar is completely dissolved.
- Add ½ cup ketchup (8 Tbsp) and 7 Tbsp Worcestershire sauce. Tip: I used Heinz Simply Tomato Ketchup. Some ketchup is sweeter than others, so please adjust the amount of sugar to taste.
- Mix it well, taste the sauce, and adjust it according to your liking.
To Serve
- Drizzle Homemade Okonomiyaki Sauce on your favorite Japanese savory pancake. Try my recipes for homemade Okonomiyaki and Hiroshima-style Okonomiyaki.
To Store
- You can keep the sauce in an airtight container or jar and store it in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1 tablespoon · Calories: 25 kcal · Carbohydrates: 6 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 264 mg · Potassium: 86 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 44 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 1 mg