Okonomiyaki Sauce

Okonomiyaki Sauce

A tangy-sweet Japanese condiment that brings savory depth to pancakes and grilled dishes.

Total 15 min Makes 16 oz Calories 28/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Shellfish, Soy, Wheat

This thick, dark sauce balances sweet, salty, and tangy notes, built from a simple simmer of ketchup, Worcestershire, and soy sauce. It's the defining topping for okonomiyaki and yakisoba, and also works well brushed over grilled meats or drizzled on fried rice.

Ingredients

  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder

Method

  1. In a small saucepan, whisk together the ketchup, Worcestershire sauce, oyster sauce, soy sauce, sugar, rice vinegar, and garlic powder until smooth.

  2. Set the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. Reduce heat to low and continue simmering until the sauce thickens slightly and darkens, stirring often to prevent scorching.

  4. Remove from heat and let the sauce cool to room temperature; it will continue to thicken as it cools.

  5. Transfer the sauce to a clean jar or squeeze bottle and store in the refrigerator until ready to use.

Rate this recipe

★ 4.3 (1)

Okonomiyaki Sauce

This thick, dark sauce balances sweet, salty, and tangy notes, built from a simple simmer of ketchup, Worcestershire, and soy sauce. It's the defining topping for okonomiyaki and yakisoba, and also works well brushed over grilled meats or drizzled on fried rice.

15 min 16 oz 28 cal

Ingredients

  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder

Method

  1. 1

    In a small saucepan, whisk together the ketchup, Worcestershire sauce, oyster sauce, soy sauce, sugar, rice vinegar, and garlic powder until smooth.

  2. 2

    Set the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. 3

    Reduce heat to low and continue simmering until the sauce thickens slightly and darkens, stirring often to prevent scorching.

  4. 4

    Remove from heat and let the sauce cool to room temperature; it will continue to thicken as it cools.

  5. 5

    Transfer the sauce to a clean jar or squeeze bottle and store in the refrigerator until ready to use.