Tonkatsu sauce

Tonkatsu is a thin slice of lanyard or pork spine, tender, breaded and fried until you reach a perfect crisp. The word tone comes from "pork" and Katsu is the abbreviation of Katsuretsu, derived from the English word "Cutlet". The Tonkatsu is always eating with at least freshly grated white cabbage and its famous tonkatsu sauce, acidulous, sweet-salt, with rich spicy flavors. Unlike major manufacturers, our Tonkatsu sauce, presented, here meets production requirements based on the preservation of taste. The base broth is under high pressure by combining celery, onions and carrots as well as spices.

The vegetables are whole cooked, with their skin, to preserve a rich umami flavor and a high nutritional value. Then tomatoes and unrefined sugar are added to discover the flavors. The addition of vinegars, cloves, pepper and chili is done at the end of the process. No chemical seasoning, dye or thickening chemical is used. Vegetables and fruits are locally produced, apples and tomatoes are used to thicken the mixture.

No artificial sweeteners are used, and local kakis are used to add deep-to-taste depth. For this sauce, you will appreciate the napper texture, creamy, sucrosity, notes of reduced fruits and vegetables, vinegar accents, the vial keys. It is thicker and sweeter than chuno sauce.

This sauce will also perfectly accompany pork and breaded chicken meat, vegetable, meat, fish, potatoes, pastas, raw vegetables, meat and grilled fish.