Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An angled shot of a spoon drizzling katsu sauce into a small bowl of sauce on a grey textured surface. The bowl is surrounded by containers of ketchup, brown sugar, shoyu, Worcestershire sauce, and sea salt.

Mom’s 5-Ingredient Easy Homemade Katsu Sauce (10 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: ⅓ cup 1x
  • Category: Sauces & Condiments
  • Method: Stovetop
  • Cuisine: Japanese-American, Asian-Inspired

Description

Ditch the bottle—my Japanese-American Mom’s Homemade Katsu Sauce is fresher, bolder, and way better than store-bought!

This savory-sweet, umami-packed tonkatsu sauce comes together in a flash with just 5 pantry staples—shoyu, ketchup, brown sugar, Worcestershire, and a dash of cayenne. Drizzle it over rice bowls, slather it on a sando, or serve with crispy chicken katsu or pork tonkatsu.

Quick, easy, and ready in 10 minutes!

Ingredients

Scale
  • ⅓ cup ketchup
  • ¼ cup lightly packed brown sugar
  • 3 tablespoons shoyu (can sub low-sodium soy sauce or tamari)
  • 1 tablespoon Worcestershire sauce 
  • optional: up to ¼ teaspoon cayenne pepper
  • kosher salt and ground black pepper, to season

Instructions

  1. Simmer the katsu sauce: In a small saucepan, combine all listed ingredients (ketchup, brown sugar, shoyu, Worcestershire sauce). Season with cayenne pepper and a dash of ground black pepper, if desired. Whisk to combine well. Place the saucepan on the stovetop over medium-high heat and bring the sauce to a gentle simmer, stirring often, until the sugar is dissolved, about 2-3 minutes. Taste and adjust seasoning with additional shoyu or kosher salt, as needed.An overhead shot of shoyu being poured into a saucepan with ketchup, Worcestershire sauce, brown sugar, salt, pepper, and cayenne pepper. The saucepan sits on a light grey textured surface. An overhead shot of a woman's hand holding up a spoonful of katsu sauce over a saucepan sitting atop a white textured surface.
  2. Serve: Enjoy your homemade katsu sauce immediately! It’s the perfect pairing for Crispy Chicken Katsu and Japanese pork tonkatsu but also makes a delicious dip for fries or chicken nuggets, a drizzle for burgers or sandwiches, or a savory addition to rice bowls and stir-fries. Enjoy!A close-up overhead shot of a spoonful of katsu sauce in a small white bowl of sauce on a grey textured surface. An overhead shot of sauce drizzled over chicken katsu on a light teal plate with white rice and mac salad.

Equipment

Notes

Jess’ Notes and Tips:

  • Shoyu is a Japanese-style soy sauce with a slightly mellower and more rounded flavor compared to the soy sauces commonly found in conventional U.S. grocery stores. Aloha Shoyu, brewed in Hawaii, is my favorite brand and a staple in my kitchen. If you can’t find shoyu, use any low-sodium soy sauce or your favorite alternative, such as tamari for a gluten-free option.
  • Dietary Restrictions: For a gluten-free katsu sauce, substitute shoyu/soy sauce with tamari or another gluten-free soy sauce alternative. Also, double-check that your ketchup and Worcestershire sauce are certified gluten-free. For a vegetarian or vegan katsu sauce, use vegan Worcestershire sauce—Annie’s is my favorite brand!

Storage Instructions: 

  • Storage Instructions: Transfer cooled katsu sauce to an airtight container or jar and store in the refrigerator for up to 2 weeks. This sauce stores beautifully, so feel free to make a double or triple batch to have on hand for quick meals and snacks.

Find it online: https://playswellwithbutter.com/katsu-sauce-recipe/