The authentic Japanese sauce for serving with takoyaki: thick, slightly sweet and savory, with an umami depth.
Ingredients
- 40 g Ketchup (tomato)
- 30 g Worcestershire sauce
- 15 g Oyster sauce
- 15 g Soy sauce (shoyu)
- 15 g Mirin
- 10 g Granulated sugar
- 5 g Powdered dashi (hondashi)
- 20 ml Water
Method
- In a small saucepan, combine the ketchup, Worcestershire sauce, oyster sauce, soy sauce, mirin, granulated sugar, and powdered dashi. Add the 20 ml water and whisk until smooth.
- Place the saucepan over medium heat and bring to a simmer, stirring constantly with a silicone spatula. Small bubbles will appear around the edges.
- Reduce the heat to low and simmer gently for 8 to 10 minutes, stirring occasionally. The sauce should thicken slightly and coat the back of a spoon: when you run a finger through it, the trail should remain clear.
- Remove from the heat and let cool completely. The sauce will thicken further as it cools.
- Pour into a glass jar or clean bottle. Let cool to room temperature, then cover and refrigerate for up to 2 weeks.
Nutrition
Per serving
- Energy
- 51.4 kcal
- Protein
- 1.07 g
- Carbohydrate
- 9.38 g
- Fat
- 0.06 g
- Fibre
- 0.24 g
- Calcium
- 3.15 mg
- Iron
- 0.1 mg
- Magnesium
- 4.14 mg
