Scale

1/4 cup ketchup

3 tablespoons Worcestershire sauce

2 tablespoons oyster sauce

1/2 tablespoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon sriracha (optional, for spicy katsu sauce)

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Combine all ingredients in a bowl. Stir to combine well and dissolve the sugar.
Cover and refrigerate for at least 20 minutes. Taste and adjust seasoning. Garnish with toasted sesame seeds, if you like.
Serve with Swordfish Katsu (or your favorite katsu variety), shrimp dumplings, egg rolls, grilled shrimp or salmon skewers.

Sriracha sauce is an optional ingredient to give our katsu sauce a spicy little kick.

Use raw sugar, white, brown, or your favorite sugar substitute.

If you prefer a more savory sauce, start with 2 tablespoons of ketchup, then taste and add more, as needed.