Tonkatsu Sauce

Tomatoes, apple, onion, and carrot simmer with vinegar, soy, sugar, and warm spices, then blend and strain into a smooth Japanese-style table sauce.

105 min

12 1/4-cup servings

Ingredients

2 lb ripe tomatoes, cored and roughly chopped

1 medium apple, peeled, cored, and chopped

1 medium yellow onion, roughly chopped

1 medium carrot, peeled and thinly sliced

1 cup water

1/2 cup rice vinegar

1/4 cup soy sauce

1/2 cup packed light brown sugar, divided

2 tbsp tomato paste

2 garlic cloves, peeled and crushed

1 tbsp peeled fresh ginger, finely grated

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground cloves

1/2 tsp ground mustard

1/4 tsp freshly ground black pepper

Heavy saucepan · Immersion blender or countertop blender · Fine-mesh sieve · Heatproof spatula · Clean storage jar

Prevent scorching

As the uncovered base thickens, stir along the bottom and corners of the pan more often because the fruit sugars can catch.

Serve chilled

Use as a table condiment for tonkatsu, croquettes, or grilled vegetables; chill leftovers in a clean covered jar.

01. Chop the tomatoes, apple, onion, and carrot; crush the garlic and grate the ginger so the produce softens at a similar pace.

02. Combine the produce with water, 7 tbsp vinegar, soy, 7 tbsp brown sugar, tomato paste, garlic, ginger, salt, and spices.

03. Bring to a gentle simmer over medium heat, then cover slightly ajar and cook on low for 30 minutes, stirring now and then.

04. Uncover and simmer 15–20 minutes, stirring more often near the end; the carrot should crush easily and the base should look pulpy.

05. Rest off heat for 10 minutes so the warm base stops bubbling before blending.

06. Blend until smooth; vent a countertop blender and work in small batches to contain the warm puree.

07. Press through a fine sieve, then simmer the sauce 5–10 minutes, stirring until it coats a spoon but still pours steadily.

08. Taste warm and use reserved vinegar for more brightness or reserved sugar to soften excess sharpness; cool fully before chilling.