Vegan Tonkatsu Sauce
This vegan tonkatsu sauce is sweet, tangy and easy to whisk together in minutes. Made with simple ingredients like ketchup, vinegar and soy sauce, it is thick, glossy and perfect for dipping, drizzling or spreading. Enjoy it with croquettes, tempura, gyoza or a tofu katsu burger.
Servings: 15 10g servings
Calories: 9kcal
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
Storage: Keeps in a jar in the fridge for up to 2 weeks. Stir before using.
Gluten-free? Swap soy sauce for tamari or coconut aminos.
Tweak it: More brown sugar for sweetness, extra vinegar for tang. Taste as you go!
No ACV? Rice vinegar or white wine vinegar work great.
The hot sauce: Optional, but highly recommended — just a few dashes adds a lovely warmth.
Serve it with: Tofu katsu, korokke, vegetable tempura, or slathered in a katsu sando. Absolute perfection.
Nutrition
Serving: 10g | Calories: 9kcal | Carbohydrates: 2g | Sodium: 145mg | Potassium: 23mg | Sugar: 2g | Vitamin A: 16IU | Calcium: 1mg
