Tonkatsu Sauce (Paleo, Whole30, Vegan)
10 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¼ cup coconut aminos
- ¼ cup unsweetened applesauce
- 3 tablespoons apple cider vinegar
- 2 large Medjool dates (pitted and chopped into a paste (about 2 tablespoons date paste))
- 1½ tablespoons tomato paste
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground ginger
- ¼ teaspoon Red Boat fish sauce ((optional))
Method
- Combine all the ingredients in a small saucepan and bring to a boil over medium heat.
- Then, decrease the heat to maintain a simmer for about 5 minutes, stirring frequently. The resulting sauce should be reddish brown and the flavors should meld.
- Taste for seasoning and adjust as needed with extra vinegar or salt.
- Blend until smooth with an immersion blender or in a blender.
- Serve with tonkatsu, chicken nuggets, or Cracklin’ Chicken.