ISO recipes for sushi take out sauces

[Jeekinz]

It has a "glazy" consistency....cough syrup.

Thank RobsanX, I'll give that a shot.

[kitchenelf]

"glazey" IMHO translates to oil. Did you read my PM? Do a google for ponzu sauce...it may be close. OMG - this one looks awesome!

[Jeekinz]

Seems there's as many ponzus as marinaras.

BUT!.....That most definately looks like the sauce! The color even looks right....a bit amber.

Shoot!...I have to go out the next two nights, and I want to play in my kitchen.

[Chef Munky]

You might like to try Tonkatsu Sauce,next time you have Sushi.It's even great on plain rice.My kids love dipping shrimp in it. Tonkatsu,you probably already know is deep fried pork cutlets,yummy! :)



TONKATSU SAUCE

This one is my own version,they can vary slightly.It has a spicy,tangy,sweet taste to it.Perfect for chops


1/2 cup of Worcestershire Sauce

1/4 cup of Granulated Sugar

1/2 cup of Soy Sauce

1/2 cup of Ketchup

1 Teaspoon of Prepared Mustard.or Mustard Powder

1/4 Teaspoon Ground All Spice

1/2 Teaspoon of Ground Ginger

A dash of freshly ground pepper


In a small bowl mix the Worcestershire Sauce Sugar ,Soy Sauce,Ketchup,Mustard.Whisk it well

Add All Spice,Ginger and the Pepper,whisk it well

Cover the bowl and let sit for a few hours.Serve it room temperature.

Makes a little over 1 cup of sauce.


Keep left overs refrigerated for up to a week.If you have any.


Enjoy!

Munky.