Niigata Furumachi-Style Sauce for Tare Katsu Don

Name: Niigata Furumachi-Style Sauce for Tare Katsu Don
Yield: Serves 3–4 servings
Ingredients: 100 ml (about 7 tablespoons) water; 5 tablespoons soy sauce (about 75 ml); 4 tablespoons mirin (about 60 ml); 3 tablespoons sugar (about 38 grams); 2 tablespoons sake (about 30 ml); 1 tablespoon Worcestershire sauce (about 15 ml)

長閑家 @cook_40369292

Before Niigata's Tare Katsu Don became known nationwide, this sauce was served at a well-loved restaurant in Furumachi. This recipe is based on memories from about 40 years ago, recreated after much trial and error to capture that original flavor.

長閑家 @cook_40369292

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Ingredients

Serves 3–4 servings

100 ml(about 7 tablespoons) water
5 tablespoonssoy sauce (about 75 ml)
4 tablespoonsmirin (about 60 ml)
3 tablespoonssugar (about 38 grams)
2 tablespoonssake (about 30 ml)
1 tablespoonWorcestershire sauce (about 15 ml)

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Steps

1

Prepare the cutlets as you like. For best results, slice pork tenderloin into 1/2-inch (about 1 cm) thick pieces and pound them. Use fine breadcrumbs for coating.
2

Combine all the sauce ingredients in a saucepan. Bring to a boil just long enough to cook off the alcohol.
3

Drizzle a little of the finished sauce over rice, then place the cutlets coated with sauce on top.