tonkatsu sauce
(east-west sauce)

You don't really need to know how to make this. There are a few versions (e.g. "Bulldog" brand) that can be found on the shelves at Asian markets, but it's fun sometimes to construct a sauce from scratch. That way, you can make subtle adjustments to suit your personal tastes or, perhaps, even jazz a ho-hum sauce into some remarkable. I like tonkatsu sauce. I like it a lot. Also known as 'East-West Sauce,' this sauce is used most often with Tonkatsu but can also be used as a steak sauce or BBQ sauce for chicken or fish. A tablespoon or two added to Japanese worcestershire sauce also makes a fine fried noodle (yakisoba) sauce. (See Yakisoba for a simple yakisoba recipe.) It's even good drizzled over a shredded cabbage salad.

Makes about 1/2 cup

1/4 Cup Ketchup
4 tsp Rice wine
4 tsp Soy sauce
4 tsp Worcestershire sauce
4 tsp Sugar
4 tsp Rice wine vinegar
4 tsp Yellow mustard
1/4 tsp Ground allspice
1/8 tsp Ground clove
1/4 tsp Garlic powder

Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.

Use as a sauce with tonkatsu and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish. You can even drizzle some on a shredded cabbage salad.