Homemade Katsu Sauce

Course: Sauce

Cuisine: Japanese

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 63kcal

Author: Quynh Nguyen

This easy homemade katsu sauce is thick, savory, sweet, and tangy. It takes just 5 minutes and four pantry ingredients to make and is perfect for chicken katsu, pork katsu, katsu sando, and more.

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Ingredients

5 tablespoons Worcestershire sauce
2 tablespoons granulated sugar
5 tablespoons ketchup
2 tablespoons oyster sauce

Instructions

Add the Worcestershire sauce and sugar to a small bowl. Stir until the sugar is dissolved.
Add the ketchup and oyster sauce and stir until completely combined and the sauce is smooth and glossy.
Taste and adjust if desired. Add a little more sugar for a sweeter sauce or Worcestershire sauce for more tanginess.
Serve immediately, or refrigerate until ready to use. The sauce will thicken slightly as it chills.

Notes

Worcestershire sauce: I use Lea & Perrins Worcestershire Sauce.

Oyster sauce: I use Lee Kum Kee Premium Oyster Sauce or Lee Kum Kee Panda Brand Oyster Sauce. Both work well.

Adjust to taste: Homemade katsu sauce is easy to customize. Add a little more sugar for sweetness or Worcestershire sauce for extra tang.

Storage: Store the sauce in an airtight container in the refrigerator. I've kept it for about one week without any problems. Stir before serving.

Nutrition