Recipe: Tonkatsu Sosu (Plum Ketchup for Pork Cutlets)

Makes about 1 cup

Following instructions found in Japanese-American cookbooks, I tried making sauce for tonkatsu using a combination of other bottled sauces — Worcestershire, ketchup and mustard — but I was not satisfied. When I started from scratch, softening dried plums in a simmering bath of vinegar and water, I got the results I was after.

½ cup water, divided

2 teaspoons cornstarch

¼ cup rice vinegar

3 tablespoons sugar

1 teaspoon kosher salt

¼ cup, packed (about 6 medium) pitted dried plums (prunes)

1. Put ¼ cup of the water and the cornstarch in a teacup, stir to dissolve and set aside.

2. In a small saucepan, combine the remaining water with the rice vinegar, sugar and salt. Cut the plums into half-inch pieces and add them to the saucepan. Cook the mixture over medium-high heat until the dried plums are slightly softened, about 5 minutes. Stir in the water with cornstarch and cook until thickened, about 1 minute more.

3. Purée the mixture in a blender until very smooth. If no blender is available, the mixture may be puréed in a food processor but it will not be as smooth.

Greg Atkinson 2005