Tonkatsu Sauce
Tonkatsu Sauce
Ingredients
- 1 teaspoon (5 ml) cornstarch
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) orange or clementine juice
- 1/2 cup (125 ml) soy sauce
- 6 tablespoons (90 ml) rice vinegar
- 1/4 cup (60 ml) mirin
- 2 tomatoes, cubed
- 1 onion, chopped
- 1 apple, peeled, cored and diced
- 6 prunes, pitted
- 4 Medjool dates, pitted and diced
- 1 tablespoon (15 ml) tomato paste
- 1/2 teaspoon (2.5 ml) ground ginger
- 1/4 teaspoon (1 ml) ground cloves
- 1/8 teaspoon (0.5 ml) Cayenne pepper
- 1/4 cup (60 ml) brown sugar
Instructions
- In a bowl, dissolve cornstarch in 15 ml (1 tablespoon) of water. Set aside.
- In another bowl, combine remaining ingredients except for sugar. Set aside.
- In a saucepan, gently heat sugar without stirring until it begins to caramelize, about 2 minutes. Stir gently until it is an amber colour.
- Quickly add all ingredients except for cornstarch mixture. Bring to a boil and simmer over medium heat for about 10 minutes. Add cornstarch mixture. Stir and simmer for 1 minute.
- In a blender, purée until smooth. Strain into a bowl and let cool. Cover and refrigerate until completely chilled, about 3 hours.
Tonkatsu Sauce