The first time I had katsu chicken, I realized that what made the dish so delightful wasn’t the crispy outer crust of the chicken or the juicy meat inside, but the added flavor that came from the sauce. Oh, don’t get me wrong, everything about the meat was exquisite, but that sauce just made the whole plate sing.
I wanted to recreate this recipe at home, but had a dickens of a time finding katsu sauce at my local grocery store. When I lived in New York, and even when I lived in the small metropolis of Appleton, Wisconsin, such condiments were a little easier to find. Now that we live in a smaller town a little further from the Valley, unless I drive 40 miles I probably won’t find things like katsu sauce as easily.
This prompted me to make my own katsu sauce from scratch. Mine is tweaked a little to accommodate most home cooks who may not have easy access to some of the ingredients, like oyster sauce. (Heck, if your store has oyster sauce, it probably has katsu sauce as well. However, to avoid the extra added sugars in store-bought katsu sauce, make mine anyway!)
The result is similar to traditional katsu sauce, nice and briny but not quite as sweet. It makes the perfect condiment for a side of low carb cabbage pancakes, too!
and Macros Per Serving:
(serving size = 2 tablespoons)
About 2 cups
Total Time: 10 Minutes
- 1/2 cup ketchup
- 6 tablespoons Worcestershire sauce
- 2 tablespoons fish sauce
- 2 tablespoons clam juice
- 12 drops liquid stevia
- Combine all ingredients in a glass jar with a tight-fitting lid.
- Shake the jar vigorously until all ingredients are well mixed and a thick, dark sauce develops.
- Sauce can be stored in the refrigerator until ready to use.