Ponzu is the citrus sauce that even those who hate citrus will love. Join a tonkatsu cooking class in Japan and learn to make your own savory, deep-fried pork cutlet! 7. Try making a close approximation at home by combining soy sauce, Worcestershire sauce, ketchup, and sugar. This tangy condiment goes great on top of fried pork cutlet ( tonkatsu ), of course, but can also add zest to other fried foods like fried shrimp, croquettes ( korokke ), and even takoyaki. Tonkatsu sauce is a rich, savory Japanese sauce that mainly contains fruits and vegetables such as apples, lemon juice, tomatoes, onions, carrots, and more. Traditionally used in nabe, or Japanese hotpot, yuzu kosho also pairs wonderfully with tonkatsu (fried pork cutlet), yakitori (grilled meat skewers), sashimi, and all manner of Japanese noodle dishes. You can commonly find it as a tube or jar of yellow paste in Japanese supermarkets. Kyushu's local specialty spice, yuzu kosho, is made of the peel of the Asian citrus yuzu, salt, and chili pepper. Need more onigiri flavor ideas? Check out our Beginner's Guide to Common Onigiri Fillings. Use it to make your own tuna mayo onigiri, decorate your homemade okonomiyaki, and garnish your yakisoba, salads, sandwiches, and even sushi.
Its flavor is richer and creamier than that of Western mayonnaise, as it contains only egg yolks instead of whole eggs and uses a special vinegar blend. Perhaps the Japanese condiment with the most hype around it, Japanese mayonnaise (especially the common household brand, Kewpie mayonnaise) is an absolute staple.
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