"David Iwaoka" > wrote in message
news:cPudndg6TNlw97DYnZ2dnUVZ_rWdnZ2d@hawaiiantel. net...
> James Silverton wrote:
>
> >
> > I pulled out my bottle of imported Tonkatsu Sauce, bought at the Daruma
> > Japanese grocery in Bethesda,MD. It's made by the Takahashi Sauce
> > company and the ingredients are listed as:
> >
> > Vegetables & fruits( apple, tomato, onion), sugar, glucose, vinegar,
> > wheat sake lees, rice, corn, ethyl alcohol, corn starch, msg, spice,
> > caramel.
> >
>
> Thanks for the info and the recipe. To me, most tonkatsu sauces have a
> heavy clove taste. The restaurant I used to work next to must have mixed
> up a lot of that liquid to go with the 400 pounds of chicken they used
> daily. Mostly catsup, I assume, but they told me it had 14 secret
> ingredients and that's about all they told me.
>
>

In Japan although there are common brands like Otafuku (a bit sweet) and
Bulldog and others, there are
invariably small sauce makers who pride themselves in their taste. And
always there are all sorts
of fruits involved.
Here in New York, if I happen to have made Tonkatsu or Chikinkatsu (boneless
thigh BTW)
and I find myself out of Tonkatsu sauce, I usually mix up some Catsup and
Worchestershire
Sauce (Lea & Perrins). This does a fairly good job, and the list of
ingredients in Lea & Perrins
in pretty impressive.
Musashi