Katsu Sauce (Easy 4-Ingredient Tonkatsu Sauce)

This katsu sauce is the classic Japanese-style dipping sauce you always get with chicken katsu and tonkatsu at restaurants. It's sweet, tangy, salty, and deeply savory, like a richer, more complex version of ketchup. It’s perfect with chicken katsu, pork cutlets, korokke (croquettes), sandwiches, or even drizzled over rice bowls. The best part is you don’t need anything fancy to make it at home. with just four simple pantry ingredients and a couple of minutes of whisking, you can have a smooth, restaurant-style katsu sauce ready to go whenever you’re craving it.

Why You'll Love This Katsu Sauce Recipe

This katsu sauce captures the same flavor profile as traditional Bull-Dog tonkatsu sauce you get at Japanese restaurants. It's sweet, tangy, a little smoky, and super umami. It hits that exact balance of ketchup-y comfort and deep savory richness that makes every bite of chicken katsu or tonkatsu taste complete.

I also love how easy and accessible it is. Classic katsu sauce often uses Japanese Worcestershire-style sauces you might not always have at home, but this version uses simple pantry staples, like Worcestershire sauce, ketchup, oyster sauce, and sugar. It still nails that tonkatsu sauce flavor. There’s no cooking involved, just whisking, and it keeps really well in the fridge, so you can make a batch once and use it all week.

And it’s way more versatile than “just” a chicken katsu sauce. I use it as a dip for fries and karaage, drizzle it over rice bowls, shredded cabbage, and Japanese-style curry, and even spread it on sandwiches or burgers for a sweet-savory kick. Once you have a jar of this homemade katsu sauce in the fridge, you’ll start finding excuses to put it on everything.

Ingredients You’ll Need

• 5 tablespoon Worcestershire sauce
• 2 tablespoon sugar
• 5 tablespoon ketchup
• 2 tablespoon oyster sauce (my homemade oyster sauce works great here)

How To Make Katsu Sauce

Step 1: Mix the Ingredients

In a medium bowl, combine Worcestershire sauce, sugar, ketchup, and oyster sauce. Stir until fully smooth and the sugar is completely dissolved.

Step 2: Adjust to Taste

Taste the katsu sauce and tweak it to your liking. Add a little more sugar if you want it sweeter, or a splash of extra Worcestershire sauce if you like it more tangy and sharp. Whisk again so everything is evenly combined.

Step 3: Serve or Store

Pour the finished sauce into a clean jar or bottle, cover, and refrigerate until you’re ready to use it. It will thicken slightly as it chills, and the flavors will meld, making it even better the next day.

Expert Tips To Make The Best Katsu Sauce

Katsu Sauce FAQs

What does katsu sauce taste like?

Katsu sauce is sweet, tangy, savory, and full of umami. It’s often compared to a cross between barbecue sauce and Worcestershire sauce—thinner than most BBQ sauces, less smoky, and more balanced, with a subtle fruity and tomato-y note from the ketchup.

How long does homemade katsu sauce last?

Stored in a clean, airtight jar or container in the refrigerator, homemade katsu sauce will keep for up to 2 weeks. Always give it a quick stir before using and use a clean spoon to help it stay fresh.

Can I freeze katsu sauce?

Freezing isn’t ideal for katsu sauce. The texture and flavor can change once thawed, and it may separate. It’s best to make a batch you can use within a couple of weeks and store it in the fridge instead.

What foods does katsu sauce pair well with?

Katsu sauce is traditionally served with chicken katsu, pork katsu (tonkatsu), korokke (croquettes), and ebi fry (fried shrimp), but it’s incredibly versatile. It’s also delicious on fries, tonkatsu sandwiches, fried sushi, Japanese hamburg steak, fried rice, shredded cabbage, and even as a dip for nuggets or fried tofu.

Can I thicken katsu sauce?

Yes. If you prefer a thicker, clingier sauce, you can gently simmer it over low heat for a few minutes to reduce and thicken, or stir in a slurry made from ¼ teaspoon cornstarch mixed with a little water, then heat briefly until it thickens. Let it cool before serving, as it will thicken more as it cools.

Is katsu sauce gluten-free?

Most traditional Worcestershire sauces and oyster sauces contain gluten, so this version is not gluten-free as written. To make a gluten-free katsu sauce, use gluten-free Worcestershire and a gluten-free oyster sauce substitute (or skip the oyster sauce and adjust with soy/tamari and a bit of sugar). Always check ingredient labels to be sure.

My Final Thoughts

This homemade katsu sauce is sweet, tangy, and full of umami, everything you want in a dipping sauce for crispy Japanese cutlets. With just four ingredients and zero cooking, it’s fast, delicious, and always worth making. Keep a jar in the fridge for your next chicken katsu night; it makes all the difference.

Sauce Recipes To Try Next

• Remoulade Sauce – Tangy, creamy, and perfect for seafood, fries, and po’boys.
• Cajun Garlic Butter Sauce – Spicy, garlicky butter sauce that’s amazing with shrimp, steak, or potatoes.
• Seafood Boil Sauce – Rich, buttery, and loaded with Cajun spices for drizzling over shrimp, crab, and corn.
• Saffron Cream Sauce – Luxurious, fragrant sauce that pairs beautifully with seafood, chicken, or pasta.
• Adobo Sauce – Smoky, slightly spicy sauce made with chilies and vinegar, great for marinating meats or drizzling over tacos.
• Peppercorn Sauce –ideal for elevating any cut of steak.