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Chicken Katsu Sauce

A quick and balanced Japanese-inspired sauce made with ketchup, soy sauce, Worcestershire sauce, mirin, and rice vinegar that complements crispy breaded cutlets and other proteins.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Japanese
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mirin sweet rice wine
  • 1 tablespoon rice vinegar
  • 2 tablespoons water optional, for thinner consistency

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Measuring cups
  • Whisk or small spoon for stirring
  • Glass jar or bottle for storage (optional but recommended)

Method
 

  1. Measure out each ingredient before you start mixing.
  2. Pour the ketchup into your mixing bowl as the base.
  3. Add the soy sauce and stir gently to combine.
  4. Whisk in the Worcestershire sauce thoroughly.
  5. Add the mirin and stir well until the sauce becomes silkier and glossy.
  6. Pour in the rice vinegar and whisk to fully combine.
  7. If the sauce is too thick, add water one tablespoon at a time to reach your preferred consistency.
  8. Taste the sauce and adjust seasoning if desired by adding more soy sauce for saltiness, mirin for sweetness, or vinegar for brightness.
  9. Transfer the sauce to a serving dish or glass jar and let it cool to room temperature before serving.

Notes

Store in the refrigerator for up to two weeks. The flavors deepen after a day or two. Serve at room temperature or slightly warm for best flavor.