Tonkatsu mayo is a simple and classic dipping sauce for korokke, spring rolls, and sushi. Usually just a mixture of Kewpie mayo and tonkatsu sauce, it also works well as a dressing for Japanese fusion salads and pairs surprisingly well with many Western dishes.
For example, use it as a burger sauce or a dip for fries. It’s a great alternative to ketchup if you’re looking to switch things up.
At its simplest, you can purchase off the shelf Tonkatsu and Kewpie mayo, mix together at a 50/50 ratio and voila, you’re done. But if you want a fresher, no-preservative, vegan version that’s available 24/7 using local supermarket ingredients, here is the recipe for you.
Ingredients
Serves many dollops | Prep time 5-10 minutes | Cooking time 0 minutes
- 50% Homemade vegan kewpie mayo
- 50% Homemade Tonkatsu sauce
- 1-2 teaspoon toasted white sesame seeds, ground
Instructions
1. Toast the sesame seeds in a dry frying pan on a high heat until golden.
2. Crush in a pestle and mortar until they’re broken down into a dry paste.
3. Add all the ingredients to a bowl.
4. Mix until fully combined.
Tonkatsu mayo is perfect with burgers and fries—try it with our togarashi fries and oyster mushroom burger recipe. It also pairs wonderfully with korokke or your favorite sushi.
Tip: If you’re making the mayo and tonkatsu from scratch, I would recommend refrigerating them for a thicker consistency. Either this or mix your sauces together then refrigerate - this will have the same effect.
You really can’t go too far wrong with this sauce and you can always add more or less of either one and adjust for taste.
Substitutions
If you have a sesame allergy, simply omit the sesame seeds and use the sauces. Alternatively, you can substitute with your favorite toasted seeds or roasted nuts, like peanuts, to add depth and flavor to the sauce.
Storage
Store your homemade tonkatsu mayo in a sterilized, airtight container in the fridge. Keeps for up to 3 weeks.
FAQ
Tonkatsu sauce is a tangy, sweet blend of tomatoes, sugar, vinegar, soy sauce, and spices. It’s often served with fried foods like tonkatsu (pork cutlet), but you can also use it with vegan options like tofu or plant-based cutlets.
Tonkatsu mayo is a mix of Japanese mayo (often Kewpie) and tonkatsu sauce. It’s creamy, tangy, and perfect for drizzling over sushi or fried foods such as korokke, burgers and fries. You can buy or make a vegan Kewpie mayo to keep the sauce plant-based.
Japanese mayo (Kewpie) uses egg yolks and rice vinegar, making it richer and creamier than regular mayo. For a vegan version, you can use plant-based mayo for a similar creamy texture with a mild, umami flavor.
Tonkatsu is a breaded and fried pork cutlet, but you can substitute it with tofu or vegan cutlets for a plant-based version. Tonkotsu refers to a rich pork bone broth for ramen. Vegan versions use plant-based broths like miso or this dashi kombu for a similar depth of flavor.
Related
Looking for other recipes like this? Try these:
Tonkatsu Mayo
Ingredients
- Half quantity of homemade vegan kewpie mayo see recipe: https://veganjapanese.com/how-to-make-kewpie-mayonnaise/
- Half quantity of homemade Tonkatsu sauce see recipe: https://veganjapanese.com/tonkatsu-sauce/
- 1-2 teaspoon toasted white sesame seeds ground
Instructions
- Toast the sesame seeds in a dry frying pan on a high heat until golden.
- Crush in a pestle and mortar until they’re broken down into a dry paste.
- Add all the ingredients to a bowl.
- Mix until fully combined.
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