We love keeping a jar of vegan tonkatsu sauce on hand. It is sweet and tangy with a hint of spice, and it gives everyday dishes a little extra pizzazz. Dunk your fries, korokke or gyoza, spread it on a tofu katsu burger, or drizzle it over rice bowls and noodles. Once it's in the fridge, you will keep finding excuses to bring out the tonkatsu sauce!
What is tonkatsu sauce?
Tonkatsu sauce is a Japanese condiment that's sweet, tangy and rounded out with spices and fruit. It was first made to go with breaded pork cutlets (tonkatsu), but over time it's become a favourite with fries, croquettes (korokke), tempura, rice bowls and even sandwiches. Some say it's like Worcestershire sauce, but tonkatsu sauce is thicker, gentler in flavour, and made to cling to fried foods. The catch is that many shop-bought versions aren't vegan, since they often use Worcestershire sauce (made with anchovies) or even oyster sauce. Making it yourself gives you all that flavour with the bonus of knowing exactly what goes in, and in our version, it's completely plant-based.
Why you'll love our vegan tonkatsu sauce
Vegan tonkatsu sauce comes together in minutes with just a few ingredients you probably already have at home. It keeps well in the fridge, and the flavor actually improves over time. You can adjust the balance to your liking; add more sugar for sweetness, vinegar for tang, or mustard for extra sharpness. With a jar in the fridge, you always have a Japanese condiment ready to dip, drizzle, or stir into your meals.
What can I eat with tonkatsu sauce?
Tonkatsu sauce is easy to pair with all kinds of Japanese and everyday dishes. Here are a few ideas to try:
- Japanese potato croquettes (korokke)
- Crispy vegetable tempura
- Vegan tofu katsu burger
- Shichimi togarashi fries
- Vegan Japanese rice dishes
- Homemade mushroom gyoza dumplings
- Quick Japanese stir fry noodles
It is a sauce that disappears fast in our kitchen! Once it's there, we keep finding ways to use it with almost everything.
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Ingredients
Makes 1 small bottle ~150 mL | Prep time 10 minutes | Cooking time 0 minutes
This is an overview with extra tips, guidance and photos. See the printable recipe card for quantities and quick instructions.
- Ketchup - Any good-quality ketchup.
- Apple cider vinegar - Can be swapped with rice vinegar.
- Soy sauce - Choose a gluten-free soy sauce or tamari if needed.
- Brown sugar - Coconut sugar or maple syrup also work.
- Yellow mustard - Japanese karashi mustard is another option if you like it spicier.
- Onion and garlic powder
- Ground ginger
- Allspice
- Optional hot sauce - A few drops of Tabasco or Frank's if you like heat.
It is worth making a bigger batch of tonkatsu sauce while you have the ingredients out. Double or triple the recipe and store it in clean bottles or jars in the fridge. The flavors continue to develop over a few days, so the sauce actually tastes better with time. Keeping extra on hand means you can use it across meals all week, whether that is drizzled over a quick rice bowl or served as a dipping sauce at the table.
How to make vegan tonkatsu sauce
Before you begin, make sure you have a glass jar or plastic squeezy bottle ready for storing your tonkatsu sauce.
If you are using a glass jar:
- Wash the jar and lid in hot soapy water.
- Rinse well under hot running water to remove any soap.
- Shake off excess water and pat the outside dry with a clean tea towel.
- Place the jar (without the lid) upside down on a baking tray and put it in a low oven (about 120°C / 250°F) for 10-15 minutes to sterilise.
- Remove carefully and let it cool completely before filling with the sauce.
If you are using a plastic container or bottle:
- Wash thoroughly in hot soapy water and rinse well.
- Pour in freshly boiled water, swirl it around, then tip it out.
- Allow the container to air-dry fully before use.
Squeezy bottles and jars can both be reused, but always clean them properly between batches. Starting with a clean container helps your tonkatsu sauce stay fresh and taste its best in the fridge.
Instructions
Combine the ingredients
Add the ketchup, apple cider vinegar, soy sauce, brown sugar, mustard, and spices to a mixing bowl. Scrape around the edges so nothing sticks. If you like a bit of heat, add a dash of hot sauce now, like Tabasco or Frank's, so it blends right through.
Whisk until glossy and smooth
Grab a whisk and give it some energy. You want the sugar to melt in and the sauce to turn smooth and shiny, more like a glaze than a runny dressing. Take your time here; this step sets the texture. By the end, the sauce should look thick, dark and glossy, with everything fully blended and any granules dissolved.
Taste and adjust
Grab a clean spoon and have a taste. Tonkatsu sauce should hit that sweet and tangy spot with a bit of depth in the background. If it feels too sharp, stir in a touch more ketchup or sugar. For more punch, a splash of vinegar or a little extra mustard will do it. You can also shake in a bit more garlic or onion powder if you like it stronger. Keep tweaking until it tastes good to you, then give it a final whisk to make sure everything is fully dissolved and blended together. Once ready, it should be thick enough to coat the back of a spoon.
Rest and store
Let the sauce sit for a few minutes so the flavours settle in together. Then pour it into your cooled, sterilised jar or bottle and seal. Keep it in the fridge where it will happily last a couple of weeks, though it usually disappears faster in our kitchen.
How to adapt tonkatsu sauce
Tonkatsu sauce is flexible and easy to adapt. Here are a few ways you can change it up and even use it with other condiments:
- Gluten-free: swap soy sauce for tamari or gluten-free soy sauce
- Low-sodium: use reduced-salt soy sauce
- Sugar-free: replace brown sugar with maple syrup, stevia or erythritol
- Heat: add extra hot sauce for more spice, or keep it mild with just a dash
- Sandwich spread: whisk into some mayo or aioli for a tangy burger or sandwich topping
- Other sauces: use it as the base for vegan tonkatsu mayo, or pair it with vegan kewpie mayo and wasabi mayo for a mix-and-match spread of Japanese-inspired sauces
How to store tonkatsu sauce
Because this sauce is made with pantry staples like vinegar, sugar and ketchup, it keeps well once bottled. Store it in a clean, airtight jar or squeezy bottle in the fridge and it should last a couple of weeks. Always use a clean spoon or pour from the bottle rather than dipping back in, and check now and then for any change in smell, colour or texture. In our kitchen it rarely sticks around that long, but it is handy to know it keeps well if you make a bigger batch.
FAQ
Tonkatsu sauce is a Japanese condiment that is sweet, tangy and rounded out with spices and fruit. It was first made to pair with breaded pork cutlets, but it is now a favourite for croquettes, tempura, rice bowls and even sandwiches. Some compare it to Worcestershire sauce, but tonkatsu sauce is thicker, milder and made to cling to fried foods.
Traditional tonkatsu sauce is not always vegan because many recipes and bottled versions use Worcestershire sauce, which usually contains anchovies. Some also include oyster sauce. Our recipe is completely plant-based and gives you the same bold flavour without the fish ingredients.
Bulldog is the most famous brand of tonkatsu sauce in Japan. Some of their sauces are vegan-friendly, while others contain animal-derived ingredients, so it depends on the bottle. Always check the label, and if you want to be sure, make this vegan version at home.
Most versions are made with ketchup, vinegar, soy sauce and sugar, along with spices like garlic, onion and ginger. Commercial brands often add Worcestershire sauce for tang, which is where the non-vegan ingredients come in. Our recipe uses simple cupboard staples and leaves out the fish.
Katsu sauce and tonkatsu sauce are the same thing. "Katsu" is simply a shortened way of saying "tonkatsu." Both refer to the same sweet and tangy Japanese condiment.
Homemade tonkatsu sauce usually lasts up to two weeks in the fridge when stored in a clean, airtight jar or bottle. Always use a clean spoon or pour from the bottle, and check for any changes in smell, colour or texture before using.
Tonkatsu sauce should be a balance of sweet, tangy and savoury. Some people prefer it sweeter, while others like more tang or spice. Taste as you go and adjust with sugar, vinegar or mustard until it hits the balance you like best.
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📖 Recipe
Vegan Tonkatsu Sauce
Ingredients
- 4 Tablespoons ketchup
- 3 Tablespoons apple cider vinegar
- 1 ½ Tablespoons soy sauce
- 1 Tablespoon brown sugar
- 1 teaspoon yellow mustard
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon allspice
- A few dashes of Tabasco or Frank's hot sauce for some heat (optional)
Instructions
- Add all of the ingredients to a mixing bowl.
- Whisk until smooth and glossy, with no sugar granules remaining.
- Let the sauce sit for a few minutes so the flavours can meld.
- Transfer to a clean jar or squeezy bottle, seal and refrigerate.
Notes
- Japanese potato croquettes (korokke)
- Crispy vegetable tempura
- Vegan tofu katsu burger
- Shichimi togarashi fries
- Vegan Japanese rice dishes
- Homemade mushroom gyoza dumplings
- Quick Japanese stir fry noodles
- Always use a clean spoon or pour from the bottle to help it keep fresh longer.
- Homemade tonkatsu sauce usually keeps for up to 2 weeks in the fridge.
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