Should you put Worcestershire sauce, medium-thick sauce, or tonkatsu sauce on your tonkatsu? That's the question that started it all. A writer born in Tokyo said, "Must be medium-thick sauce," to which a writer born in Kamigata disagreed. "I have at least three bottles in my fridge at home: Worcestershire sauce, tonkatsu sauce, and Okonomiyaki sauce. But what exactly is medium-thick sauce?"
Brands that are well-known in the Kanto region may be unfamiliar in Western Japan, and conversely, products from manufacturers that are not found in Kanto supermarkets may be the best in Nagoya... Who knew there was such a complex story behind sauces! Or rather, who knew there were so many different sauces made in different parts of Japan! So two food writers who love tonkatsu decided that the only way to find out was to try them for themselves.
They ordered sauces with a reputation for being delicious from all over Japan and poured them over freshly fried pork cutlets to taste them. The result was a matrix of "sweet/sour x spicy/mellow." This is merely the positioning of the two people who tried it this time, and is purely based on personal taste, but they were surprised at how unique the flavors were. We hope that these results will be helpful for those who enjoy making pork cutlets at home and are unsure of which sauce to choose.
Taste and compare interesting flavors from all over Japan
(1) Tsuzumi Foods Tsuzumi Fig Sauce
Filled with Minamikawachi figs: Locally grown figs, known for their sweetness, are combined with tomatoes and onions from Osaka, and a blend of around 10 spices, including sage and cloves. Fruity yet sharply spicy. Also available in a richer version, deep-fried in lard. Handmade and made with rare ingredients, numbers are limited.
(2) Nakama Brewing Tengu Sauce Half Pork Cutlet
This local sauce is known only to those in the know in Hiroshima, and is marked by a somewhat intimidating Tengu mask on the label. It is a very local sauce distributed around Mihara City, Hiroshima Prefecture. The moment you pour it on, you'll be surprised by the deep color, but once you try it, the rich sweetness and flavor spread, followed by a complex spice flavor. It has the power to rival the flavor of rich pork cutlets, such as Iberico pork.
(3) Moriya Foods Brother Okonomi Tonkatsu Sauce
This versatile sauce, marked by its retro logo, was founded in Kobe in 1950. Having survived the destruction of its factory in the Great Hanshin-Awaji Earthquake, it continues to be popular with locals. It starts off with a sweet taste, which is then topped off with a moderate sourness and spiciness. This sweetness and spiciness are the perfect accompaniment to the tender pork fillet cutlet!
(4) Tsukihoshi Foods Handmade Natural Fruit Sauce
The key to the flavor is tomato and pineapple. Established over 120 years ago, the sauce is still handcrafted by artisans. The first thing you taste is the rich flavor of tomato and fruit. The gorgeous aroma of pineapple and apple spreads, but the sweetness is subdued, bringing out the umami of the pork cutlet. The delicate flavor of the fillet is also delicious.
(5) Oliver Sauce Premium Tonkatsu Sauce
Developed the world's first tonkatsu sauce / The origin of tonkatsu sauce lies here! The rich brown Worcestershire sauce developed by the company was released under the name "tonkatsu sauce" and spread throughout the country. With a well-balanced fruity sweetness and richness, it goes well with any type of tonkatsu.
(6) Komi Komi Deluxe Dark Sauce
Every household in the Chukyo area has one of these. This is the number one brand in the Chukyo region, where rich flavors like Hatcho miso are popular. The sauce, which concentrates the flavor of vegetables like onions and tomatoes and seasons them with sugar, vinegar, and salt, is rich yet low in salt. The unique caramel flavor is addictive. The delicious fat of the pork loin cutlet is even more delicious!
(7) Bulldog Sauce Bulldog Medium Sauce
This is the standard in Eastern Japan. Spices are ground and blended in-house. The natural flavor without any additives is widely loved, especially in the Kanto region and north. The sauce has a texture that is somewhere between tonkatsu sauce and Worcestershire sauce, with a mellow taste and just the right amount of spiciness. It has a wide range of uses, and can be used on any cut of pork or any batter.
(8) Ojika Sauce Industry Reproduction of Ojika Sauce
A recipe preserved by a long-established Kyoto restaurant, founded in Gion in 1918. The original flavor and label have been recreated. Unlike typical sauces, this one has a clear, light color, but is flavored with 11 different spices and a sour taste. The addition of red wine and anchovies gives it a unique presence. It pairs perfectly with the sweet, fatty pork loin cutlet.
(9) Daikokuya Daikoku Fruit Sauce
A strong flavor with a hint of tart fruit / This authentic sauce has been a favorite at local okonomiyaki and kushikatsu restaurants since its founding in 1923. It uses plenty of fruits and vegetables as its base, and various spices are added and simmered slowly to bring out the tartness. It has a punchy, rich flavor. It's perfect as a sauce for katsu sandwiches.
(10) Hanshin Sauce Keishiro
A taste of pride named after the founder: In the early Meiji period, the founder of the company wondered, "Kobe has delicious meat, so why doesn't Japan have a delicious sauce?" and began researching the sauce. This is a modern rendition of a recipe from around 1897 (Meiji 30) using carefully selected ingredients. It has a spicy and sour taste, which also brings out the sweetness of the cabbage.
(11) Choco Soy Sauce, King Butterfly Sauce, Worcestershire Sauce
The sour and spicy flavors enhance the taste of the dish. This local sauce is a must-have for Nagasaki residents when it comes to sara udon. Apples, tomatoes, onions, garlic... The strong acidity from the aromatic vegetables and fruits and the spicy heat from over 20 spices give the pork cutlet a sharp flavor. I want to dip freshly fried pork cutlet in this sauce and make it into a sauce-based katsudon.
(12) Otafuku Sauce Otafuku Okonomi Sauce
Sweet and mellow Hiroshima flavor: Made with plenty of vegetables, fruit, and dates, this sauce is sweet and rich, but has a clean aftertaste. You can sense the spices behind the mellow flavor. This sauce goes well with okonomiyaki, but it can also be used as a sauce for a katsu sandwich by adding plenty of shredded cabbage.
(13) Tsubame Foods Gold Sauce
A fragrant, sophisticated Worcestershire sauce. This long-established Kyoto manufacturer continues to handcraft its Worcestershire sauce, following the original recipe from when it was founded in 1930. By using multiple spices in their original form, rather than powdered, the aroma is maximized, resulting in a clear, spicy flavor. You can really taste the umami of the ingredients. It goes well with both loin and fillet.
(14) Hirota Sauce Light Sauce, Elegant Label
The "Hannari Series" is a Kyoto-style sauce that combines Kyoto culture with Western-style sauces. Using traditional methods, it is made with a spicy broth as the base, and is matured with plenty of umami ingredients such as vegetables. It also has a dashi-like flavor, making it perfect for pouring over cutlet and egg.
(15) Kinmon Sauce Honpo Tonkatsu Sauce
The taste of Naniwa, made with "one pot a day" / The founder, who was a big sauce lover, wanted to make his favorite taste with his own hands, so he founded the restaurant in Osaka in 1933. Currently, the third generation is standing in front of the pot, protecting the secret recipe by "cooking once a day in one pot." It has a refined sweetness and mellow flavor, and is best enjoyed by mixing it thoroughly with the thick fillet.
(16) Kishu Agricultural Cooperative Association Tomato-ume Sauce
Tomatoes and pickled plums double the flavor / This is a proud product of the agricultural cooperative in Wakayama, a region famous for its pickled plums. It combines ripe Kishu Nanko plums with the pulp of the plums and the local high-sugar cherry tomatoes "Yutouhoshi," and is seasoned with onions, basil, and apples for a vinegary flavor. Thanks to the rich umami of the tomatoes and the refreshing flavor of the plum, a new door has opened in the world of tonkatsu.
(17) Nakamo miso miso topping
This incredibly delicious miso sauce transforms ordinary pork cutlet into Nagoya's famous miso cutlet. The sauce, made by a miso brewery founded in 1830, is based on carefully aged soybean miso. Its thick, rich texture, deep flavor, elegant sweetness, and subtle sesame aroma will capture the stomachs and hearts of even those who aren't Nagoya natives.
