Is Katsu sauce the same as Tonkatsu sauce? (2024)

FAQs

Is Katsu sauce the same as Tonkatsu sauce? ›

Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce.

Tonkatsu brings a crispy shell and soft meat, offering a crunch many love in and outside Japan. Katsudon, however, mixes pork cutlet with rice and egg for a comforting taste. Each dish reflects the creativity and history of Japanese cooking, giving your taste buds a special experience.

This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.

Tonkatsu sauce is a Japanese version of Worcestershire sauce that is thicker, similar to brown sauce. Although the sauce is typically pretty complex, a nice simple way to make it at home is to simply mix Worcestershire sauce with ketchup along with some soy sauce.

This is another sauce unique to Japan often used for tonkatsu and other deep-fried dishes. Imagine that if Worcestershire sauce features smooth and spicy while tonkatsu sauce being thick and sweet, chuno sauce is an intermediate type between these two.

Tonkatsu sauce, or Katsu sauce, is a Japanese bbq sauce that is a condiment for deep fried katsu dishes like chicken katsu or pork tonkatsu. Here's a super simple Tonkatsu sauce recipe that you can make with pantry ingredients in less than 5 minutes!

Many people prefer chicken katsu made with tender chicken breast as a healthier alternative to tonkatsu, but butterflied chicken thigh is also used for a juicier version.

The most popular tonkatsu sauce is the Bull-Dog Vegetable & Fruit Sauce (Tonkatsu Sauce). It's easy to recognize the signature bulldog logo on the bottle.

What Does Tonkatsu Sauce Taste Like? Often referred to as Japanese-style barbecue sauce or katsu sauce. tonkatsu sauce is savory and sweet, with a slight tang. In this recipe, ketchup adds the sugary tartness, while soy sauce and Worcestershire lend some umami power.

Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced [toŋkatsɯ]; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin.

What is the translation of tonkatsu sauce? ›

Tonkotsu means 'pig bone' and refers to the deliciously thick and meaty broth used in many ramen dishes - hence 'tonkatsu ramen'. Now onto tonkatsu! As a whole, the word means 'pork cutlet', so the literal translation is 'pork cutlet sauce'.

Tonkatsu is a Japanese brown sauce, and this is Milk's take on the classic HP. It's fruity, sweet and rich. Traditionally it's served with deep-fried, breadcrumbed pork, but Milk slather it over their famous fish sando.

This is how the name came about: ton means pig, and katsu is the abbreviation of katsuretsu. This, in turn, is the Japanese pronunciation of the English word Schnitzel, translated as "Schnitzel." So, Tonkatsu is nothing but a pork Schnitzel. Nevertheless, the Japanese version is unique.

It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. Katsudon. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).

Tonkatsu vs Gyukatsu

Both tonkatsu and gyukatsu are covered in a breadcrumb coating and deep-fried, but where the tonkatsu meat is cooked thoroughly, the gyukatsu is crisp on the outside but left rare on the inside–just as you would find in a medium-rare steak.