Do you know that Japanese “Worcestershire sauce” culture as well as Mayonnaise culture???
The Japanese had twisted a lot of flavor of “Worcestershire sauce” from the original British Worcestershire sauce and made the unique condiment called “Worcester Sauce”, which has been nationalized as “Western-style soy sauce”.
It is packed with a lot of sweet Umami flavor from vegetables, fruits, fermented ingredients, and amino acids.
Japanese people are obsessed with Japanese Worcester sauce since it came around, most used for deep-fried food even some people use it for Tempura.
I introduced my crispy pork cutlet recipe here, I am telling you my secret sauce goes well with it and any kind of deep-fried foods.
Moreover, we enjoy other dipping sauces for Tonkatsu outside of Worcester sauce.
In this post, you can see sauce recipes such as Japanese Worcester sauce, Miso sauce, Aurora sauce and Tartar sauce!
If you think about the British Worcestershire sauce and the Japanese Worcester sauce are quite different in raw materials and their usage.
British Worcestershire sauce is made by pickled and fermented onion and garlic in malt vinegar, and also contains anchovies, tamarind, and various spices. The taste is tangy, spicy, sweet, and salty.
Dashes of Worcestershire sauce seems to be used to bring more flavor to dishes in the cooking process.
On the other hand, raw materials of Japanese Worcester sauce are included varieties of vegetables and fruits puree, syrup, vinegar, based in water, and less spicy, naturally sweet, more flavorful as it is.
So in Japan, it is used as a dipping sauce as well as a cooking condiment. (also, in my opinion, the British one is better for Bloody Mary.)
Actually, Japanese Worcester sauce is the basic sauce for authentic “Yakisoba noodles” or “Yakiudon noodles”in Japan. (We use plenty of Japanese Worcester sauce more than using “a dash of “. )
Therefore, it is better to consider “Worcestershire sauce” and “Japanese-style Worcester sauce” are different condiments.
Even between British and American ones has a different flavor too, it is interesting, isn’t it ?!
By the way, for Japanese English speaking learners, it is very hard to pronounce “Worcestershire sauce”. At least to me, it is impossible.
Mix all ingredients together in a saucepan. Making sure it stays smooth and not clumpy.
Stir gently with low heat until the sauce gets smooth and mild flavor.*In the beginning, it has a very sour taste from Worcestershire sauce & Ketchup. Cook the sauce for a while, it gets mild.
Adjust sweetness if need. Add sesame seeds in the option.
Prefer to rest the sauce in a refrigerator overnight.
*when a fruit jam is not available, you can use another 1 tbsp of honey instead.
Bulldog Tonkatsu Sauce For Busy Bees…
If you want to always stock Japanese Tonkatsu sauce in your kitchen, it is a good idea to buy a product that you can offer a 100% guarantee of the same thickness and the same savory taste.
Bull-Dog Sauce is a seasoning manufacturer headquartered in Tokyo. Over 120 years, “Bulldog sauce” has been loved mainly in the eastern side of Japan. (From Nagano through Hokkaido.)
The company produces mainly a variety of Worcester sauces, including three types of Worcester sauces and cooking sauce for “Okonomiyaki” and “Yakisoba” based on Worcester sauce.
Miso Sause; The Aesthetic Of Nagoya-Style
Why does it call “Nagoya Style”???
As the feature of local cuisine in the central regions – Aichi, Gifu, and Mie prefectures often use “red miso”, “Miso Nikomi Udon” and “Miso Katsu” are already popular in Japan.
Speaking of “Miso Katsu”(味噌カツ),the pork culet with Miso sauce is one of the popular “Nagoya Meshi” (名古屋めし), mostly you can find it only in the central region. (You can find one in a major city but it is not easy as in the central region.)
To make Nagoya-style Miso sauce, red miso called “Aka miso” in Japanese is the best, you still can use “mixed miso” called “Awase Miso” if Aka miso is not available.
If you can’t find Japanese red miso, you can also use Korean miso paste called “Doenjang”. If so, add more sugar.
Types Of Miso
Red Miso aka “AKA MISO”…Strong salty Miso flavor, the color is dark brown.
Mix Miso aka “AWASE MISO”…Mild Miso flavor, the color is light brown.
White miso aka “SHIRO MISO”…A sweet and mild flavor, the color is white.
Korean Miso aka “Doenjang”…Made from soybeans and salt only. Compared to Japanese miso, DOenjang is stronger and sharper.
Heat 3 tbsp Sake (white wine) and 5 tbsp sugar in a small saucepan over low heat until turning a golden color.
Add rest of the ingredients, cook for while over low heat, stir the sauce frequently to avoid burning on the bottom and side of the saucepan with a rubber spatula. (Miso gets burned easily.)Adjust sweetness if needed.
When the sauce is thickened and smooth, turn off the heat and set aside.
*If "Mirin" is available, use 1 tbsp of Mirin, and reduce each 1 tbsp of sugar and sake both.
Tonkatsu is one of the popular main dishes in Japan, thus the sauce with it has been invented from region to region.
Generally, Worcestershire sauce or Tonkatsu sauce is preferred for deep-fried food includes Tonkatsu throughout Japan, however, in the central region, Miso sauce is more popular and A1 sauce is very common in Okinawa prefecture.
It is interesting the Japanese Worcester sauce evolved uniquely from the original British sauce, and the Japanese are looking forward to new uses and recipes that may emerge from it.
So I am hoping if you find the new favorite dipping sauce when you read this post and try it!