Takoyaki Sauce

Takoyaki Sauce

A tangy-sweet glaze that balances Worcestershire's bite with ketchup's deep sweetness.

Total 15 min Makes 16 oz Calories 28/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Shellfish, Soy, Wheat

This thick, glossy sauce mirrors the bottled Japanese condiment brushed over takoyaki and okonomiyaki, blending Worcestershire sauce, ketchup, soy sauce, and sugar into a tangy-sweet glaze. It comes together in minutes on the stovetop and keeps well in the fridge, ready to drizzle over crispy octopus balls or pan-fried cabbage pancakes.

Ingredients

  • 1 cup Worcestershire sauce
  • 1/2 cup ketchup
  • 1/4 cup oyster sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons granulated sugar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Method

  1. In a small saucepan, whisk together the Worcestershire sauce, ketchup, oyster sauce, soy sauce, sugar, and grated ginger.

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

  3. In a small bowl, stir the cornstarch and water together until smooth to make a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and cook until it thickens slightly and turns glossy.

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

  6. Transfer the sauce to a squeeze bottle or jar and refrigerate until ready to use.

Rate this recipe

★ 3.6 (1)

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    Takoyaki Sauce

    This thick, glossy sauce mirrors the bottled Japanese condiment brushed over takoyaki and okonomiyaki, blending Worcestershire sauce, ketchup, soy sauce, and sugar into a tangy-sweet glaze. It comes together in minutes on the stovetop and keeps well in the fridge, ready to drizzle over crispy octopus balls or pan-fried cabbage pancakes.

    15 min 16 oz 28 cal

    Ingredients

    • 1 cup Worcestershire sauce
    • 1/2 cup ketchup
    • 1/4 cup oyster sauce
    • 3 tablespoons soy sauce
    • 3 tablespoons granulated sugar
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon cornstarch
    • 1 tablespoon water

    Method

    1. 1

      In a small saucepan, whisk together the Worcestershire sauce, ketchup, oyster sauce, soy sauce, sugar, and grated ginger.

    2. 2

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

    3. 3

      In a small bowl, stir the cornstarch and water together until smooth to make a slurry.

    4. 4

      Whisk the cornstarch slurry into the simmering sauce and cook until it thickens slightly and turns glossy.

    5. 5

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

    6. 6

      Transfer the sauce to a squeeze bottle or jar and refrigerate until ready to use.