Sesame and Miso Tonkatsu Sauce. Tonkatsu sauce make the deep fried pork cutlet taste much better, here's a recipe to make the sauce at home. This recipe shows you how to make a quick & easy Tonkatsu Sauce from scratch. This vegan sauce made from Japanese miso, mirin, ginger, soy sauce, and sesame oil makes a salty and savory topping for your rice bowls.

Tonkatsu is not only tasty but also versatile, and can be. Sesame seeds Soy sauce (plenty of possibilities there!) Worcestershire sauce (my favorite is Lea Sesame seeds are the most important point in a tonkatsu sauce! Japanese cuisine: Buta Miso Tsuke/Miso-pickled Pork. You can have Sesame and Miso Tonkatsu Sauce using 5 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Sesame and Miso Tonkatsu Sauce

You need 2 1/2 tbsp of Miso (I use a cheap miso with dashi from Marukome).
You need 50 ml of Water (plus dashi stock granules if the miso doesn't have dashi in it).
Prepare 1 1/2 tbsp of Sugar.
It's 1 1/2 tbsp of Mirin.
You need 1 of Ground sesame seeds.

Japanese Cuisine: Char Siu/Chyashyu Basic Recipe. with Miso-Roasted Japanese Eggplant & Savoy Cabbage. Tonkatsu sauce is like a Japanese barbecue sauce: a sweet-tangy blend of vegetables and fruit cooked down into a rich brown sauce. Tonkatsu Salmon. with miso-ginger vegetable medley. Tonkatsu sauce, salt, Japanese dark soy sauce and yuzu pepper sauce provided.

Sesame and Miso Tonkatsu Sauce instructions

Bring the mirin to a boil in a frying pan. Add the miso, sugar, and dashi stock or water, and simmer over low heat until thickened. Throw in the ground sesame seeds and that's it..

There was no salad dressing sauce, so eating the cabbage salad itself was House made apple mustard mayo and miso sesame sauce provided. Sauces themselves were clever and well executed, but I would have liked. Miso Katsu—Juicy breaded and deep-fried pork cutlets served with a thick, sweet and tangy miso sauce and served with shredded cabbage and steamed rice. A version of tonkatsu from the Nagoya region in Japan. However, I recommend to grind the sesame seeds right before making this dish because the aroma of fresh ground sesame seeds is so good.