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Tonkatsu Sauce Made From Scratch!! Recipe

Tonkatsu Sauce Made from Scratch!! Recipe
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Prepare the ingredients before making Tonkatsu Sauce Made from Scratch!! in your home. Then, follow these steps below to serve Tonkatsu Sauce Made from Scratch!! for your family or friends.

Ingredients: Tonkatsu Sauce Made from Scratch!!

  • 5 tbsp ☆Sugar
  • 5 tbsp ☆Water
  • 5 tbsp ☆Boiling water
  • 1 Apple (grated or pureed in a food processor)
  • 1/2 Carrot (grated or pureed in a food processor)
  • 1/2 Onion (grated or pureed in a food processor)
  • 1 Bay leaf
  • 150 ml Tomato juice
  • 50 ml Red wine
  • 5 tbsp Soy sauce
  • 1/2 tsp Krazy Salt
  • 1 dash Nutmeg
  • 1 dash Pepper
  • 1 tbsp Lemon juice
  • 1 tbsp Vinegar
  • 1 tsp ◎Katakuriko or cornstarch
  • 2 tbsp ◎Water

How to Make Tonkatsu Sauce Made from Scratch!!

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Tonkatsu Sauce Made from Scratch!! in your home by yourself.

    Step 1
  • Combine the ☆ sugar and water in a heavy pot or deep pan. Cook over medium heat for about 3 minutes until it starts to smoke.
  • Step 2
  • When the pan is smoking, count to 5 and then turn off the heat (the aim is to make a caramel that's a bit darker than the caramel sauce for custard pudding or flan.)
  • Step 3
  • Add boiling water to the pan, taking care not to burn yourself. Set the heat to low, and stir to dissolve the caramel in the water. Scrape off any burned bits and dissolve.
  • Step 4
  • Add the grated or pureed apple, carrot and onion, plus the bay leaf to the pan and mix well. Simmer over low heat for 10 minutes.
  • Step 5
  • Add tomato juice to the pan, cover with a lid and simmer for 10 minutes over low heat.
  • Step 6
  • Add the wine, soy sauce, Krazy Salt, nutmeg and pepper to the pan, and simmer for 30 minutes over low heat. Cool down the sauce a little and add the vinegar and lemon juice.
  • Step 7
  • Leave the pan to rest overnight at room temperature (cool it down and refrigerator during the summer). Strain the contents into a smaller pan through a clean gauze or cheesecloth.
  • Step 8
  • Simmer the strained sauce over low heat. Add the ◎ katakuriko dissolved in water, stir until thickened, and leave to cool.
  • Step 9
  • Pour the cooled sauce into containers or bottles, and seal tightly. Leave to rest in the refrigerator for 2 to 3 days, and it's done.
  • Step 10
  • This sauce has no preservatives, so store it in the refrigerator, and use up within a month.
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