SAUCEAWORLD COOKING RECIPE 
JAPANESE. PORK CUTLET SAUCE LIQUID ("Tonkatu sauce")
Schedule time
120 minutes
Origin
Japan
Recommended time to eat
Use for Japanese food, (Okonomi-Yaki, Yaki-soba, Fryed, Fried shrimps and vegetables)
Recommended for
All peoples.
Accompanied drink
Rice wine,
Composition(Chuno type) (Per 100g or 3.5 oz.)
Energy 506 Kcal, Water 62.6 %, Protein 1.1 %, Fat 0.1 %, Non-Fibrous 28.1 %, Fiber 0.1 g, Ash 6.7 %, Calcium 75 mg, Phosphorus 16 mg, Iron 4.6 mg, Sodium 2300 mg, Potassium 230 mg, Retinal 0 mg, Carotene micron 90 g, Retinal Potency 50 IU, Thiamin 0.02 mg, Riboflavin 0.04 mg, Niacin 0.4 mg, Ascorbic acid 0 mg, Salt 5.8%.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
It's improved based on UK Worcestershire sauce. used at Japanese most homes.
Ingredients
4 g or 3.5 tsp. of black pepper powder
4 g or 3.5 tsp. of nutmeg powder
5 g or 4 tsp. of cinnamon powder
2 g or 1.6 tsp. of red pepper powder
2 g or 1.6 tsp of clove powder
2 g or 1.6 tsp of all spice powder
2 g or 1.6 tsp of sage powder
1 g or 3/2 tsp of thyme powder
1 g or 3/2 tsp of celery seed powder
1 g or 3/2 tsp of cumin powder
500 g 18 oz of brown sugar
500 g 18 oz of vinegar(4.2%)
120 g 4.2 oz of salt
400 g 14 oz of caned whole tomato
100 g 3.5 oz of apple
150 g 5.3 oz of onion
100 g 3.5 oz of carrot
5 g 3 clove of garlic
10 g 3/1 oz of locust bean gum
500 g 18 oz of water
2409 g or 85 oz. in total (2000 g or 71 oz in yield)
Directions
1. Garlic, onion, carrot and apple are peeled.
2. Add all ingredients into the saucepan.
3. Boiled for 30-or 40 minutes.
4. Made a puree by a blender.
5. Boiled for 3-5 minutes.
5. Confirmation of the weight, adjusted by boiling water. Preservation is room temperature.
Photos
Top Left: Garlic, Onion, Tomato, Apple
6 Sep. 2007