Easy 5-Ingredient Katsu Sauce Recipe

If you find yourself traipsing through Japan one day (or your local mall) and see "katsu" on any menu....ORDER IT. Whether you enjoy crispy fried chicken cutlets, pork cutlets, or my personal favorite, fish cutlets, the Japanese-style barbecue sauce that accompanies your golden brown crispiness will be all you talk about. 

This 5-ingredient Homemade Katsu Sauce Recipe couldn't be easier to make or more delicious to serve. Whip up a batch and keep it in your fridge for all your last minute sauce needs!

What is katsu sauce?

Katsu (or tonkatsu sauce) is a thick condiment, similar to American BBQ sauce, served with a popular Japanese dish of deep fried pork cutlet (tonkatsu). It is also served with chicken katsu, fish katsu, katsu sandwiches, and a variety of sides and dumplings. 

This sauce gets its sweet and savory flavor from pantry staples like ketchup, Worcestershire sauce and mustard. 

​What does katsu sauce taste like?

This crazy-popular Japanese condiment is like a super-savory, umami-rich barbecue sauce. There are sweet notes in the sauce, but it doesn't dominate the flavor profile like western BBQ's tend to do.

While testing this recipe, I played with the amount of sugar and ketchup - the two drivers of sweetness. I found my perfect balance with the deeply savory oyster sauce and tangy Worcestershire. Dijon adds a touch of creaminess to the texture, along with a little zing. 

For more quick and easy Asian sauces, try 5-Ingredient Potsticker Sauce, Korean Pancake Sauce and Ginger Scallion Sauce.

Ingredients for katsu sauce:

​A few notes about the ingredients:

• Ketchup: as with BBQ sauce, ketchup is the backbone of our tangy sauce. I prefer a low-sugar variety, but use what you have! If you prefer a more savory sauce, start with 2 tablespoons of ketchup, then taste and add more from there.
• Oyster sauce: this staple of Asian cooking can be found in most grocery stores these days. But certainly in your local Asian market or on Amazon. If you need a substitute, use 1 teaspoon fish sauce and 1 tablespoon light soy sauce. 
• Sugar: I use raw sugar in my katsu sauce, but feel free to substitute with white sugar, brown sugar, or an equivalent amount of your favorite sugar substitute. 
• Dijon: we only use a teaspoon of mustard, but it adds a richness and balancing acidity that I missed when I left it out during recipe testing. If you're not a mustard lover, omit and add a squeeze of lemon juice.
• Sriracha: completely optional, but if you want a spicy kick, drizzle in your favorite rooster sauce!

Full ingredient list and measurements included in the printable recipe card below. 

How to make this sauce recipe:

Step 1: Mix it up!

Combine all ingredients in a bowl. Stir to combine well and dissolve the sugar. 

Step 2: Let it rest.

Cover and refrigerate for at least 20 minutes. Taste and adjust seasoning. 

Step 3: Serve and enjoy!

Garnish with toasted sesame seeds, if you'd like. Then serve with your favorite chicken katsu, pork katsu, swordfish katsu, shrimp dumplings, grilled shrimp or salmon skewers. 

How to use katsu sauce?

Drizzle katsu sauce over your favorite crispy katsu (Swordfish Katsu is my fave!). But it's a delicious option over grilled seafood and meats like salmon skewers, shrimp skewers, grilled chicken thighs, crispy chicken fingers or any of your favorite dumplings or potstickers!

Are katsu sauce and tonkatsu sauce the same thing?

They are one and the same! "Ton" translates to pork, so tonkatsu is specifically referring to pork katsu. But generally the same sauce is used, whether you're serving deep fried pork, crispy panko chicken, or my favorite swordfish katsu. 

The most popular brand of katsu sauce is Bull-Dog Sauce, sold in most Asian markets. I used their sauce as a benchmark when creating this recipe. Can I tell you...I like the homemade version even more? Make it and see for yourself!

How to store katsu sauce:

Transfer your leftover dipping sauce to an airtight container and store in the refrigerator for up to 2 weeks. 

Print