Actually, did you know that Japanese “Worcestershire sauce” culture as well as Mayonaise culture???
Japanese people like “Worcestershire sauce” as an essential sauce which have progressed uniquely.
Due to the recipe of “Lea & Perrins”, the most famous Worcestershire Sauce, has been strictly kept in secret,
Japanese Worcestershire-like sauce has been nationalized as “Western-style soy sauce” with sweeter from umami contains, a lot of vegetable extract, fermented ingredients, and amino acids.
Today, Japanese “Worcestershire sauce” has three categories depends on its viscosity, such as the regular “Worcestershire sauce”, Chunou sauce, and Noukou sauce (ex. Tonkatsu sauce, okonomiyaki sauce).
There are major companies such as Bulldogs, Otafuku, Kagome, and Ikari, also many manufacturers that sell locally.
Japanese people are obsessed with Japanese Worcestershire sauce very much, most used for deep-fried food even some people use it for Tempura.
So in my Japanese pork cutlet recipe, I didn’t mention the sauce for the dish, because I think I had to explain Japanese Worcestershire sauce obsession first.
Now, I am telling you my secret sauce goes well with any kind of deep-fried food and more.
What The Taste Like???
If you think about a common taste of Worcestershire sauce, so the Japanese-style one is very different taste.
The Japanese-style Worcestershire sauce is much fruity, sweeter, rich Umami flavor, so it is known as a sauce rather than a condiment like A1 sauce, HP sauce.
Here are both references from Wikipedia;
Worcestershire sauce in the UK uses onion and garlic pickled in malt vinegar and fermented, as well as anchovies, tamarind, and various spices, but in Worcestershire sauce in Japan, anchovies are not used and less spicy, which is more Japanese-taste. (Japanese version)
In Japan, Worcestershire sauce is labeled Worcester (rather than Worcestershire), rendered as Usutā sōsu (ウスターソース). Many sauces are more of a vegetarian variety, with the base being water, syrup, vinegar, puree of apple and tomato puree, and the flavorless spicy and sweeter. (English version.)
By the way, for Japanese English speaking learners, it is very hard to pronounce “Worcestershire sauce”. At least to me, it is impossible.
Let’s Make Own Sauce
Sorry about the long introduction. Shall we start how to make a special sauce for Tonkatsu???
Homemade Pork cutlet sauce
- 1/2 cup Worcestershire sauce
- 2 tbsp Heinz Ketchup
- 1 tbsp Soy sauce
- 1 tbsp Mayonnaise
- 1 tbsp Sake or red/white wine
- 2 tbsp Honey
- 1 tbsp Fruit Jam (any kinds)
- Sesame seeds (Optional)
- Mix all ingredients together in a saucepan. Making sure it stays smooth and not a 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.
Miso Dipping Sauce aka Nagoya Style
Why does it call “Nagoya Style”???
People in the central region- Aichi, Gifu, and Mie prefectures are obsessed “Red miso”,
So there are many dishes with Miso flavor such as “Miso nikomi udon“ in the central region.
(*I get this at Giant eagle.)
You need to use “red miso” aka “AKA miso” (赤味噌) for Nagoya style sauce, you can use mix miso, but definitely not White.
If you can’t find red miso, you can Korean miso paste called “Doenjang”.
- 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.
Nagoya-style Miso sauce
- 3 tbsp Red Miso paste
- 5 tbsp Sugar
- 3 tbsp Sake or White wine
- 1 tbsp Soy sauce
- Sesame seeds
- 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.
Easy Aurora Sauce
“Aurora sauce” is one of the French sauce using tomato puree, butter and white sauce. In Japan, aurora sauce mixed with ketchup and mayonnaise is common.
This rich sauce goes well with a variety of foods such as vegetables, meats, and seafood. It is a sauce that can arrange staple foods such as fried foods and salads.
Simply, Mix the same amount of mayonnaise and ketchup well, and add a dash of Worcestershire sauce.
Tonkatsu is one of the popular main dishes in Japan, thus the sauce with it has been invented regions to regions.
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 Worcestershire 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!