Bacon-Miso Katsudon Sauce
- Yield:2 servings / .333 cups
- Time:6 mins show details
A sauce that adds spice and umami to any katsudon (fried cutlet served on rice), whether pork, chicken, beef, or ham. Add tonkatsu sauce and Kewpie mayo for the complete Japanese street food flavor profile.
Ingredients
- 1½ tablespoonsbacon fat
- 1 tablespoongreen onion, chopped
- ½ teaspooncrushed red pepper
- 2garlic cloves, minced
- ¼ cupwater
- ½ tablespoonred miso paste
- 1 teaspooncorn starch optional
Equipment
- small saucepan
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Preparation
- 1 min, 30 secs
Set a small saucepan on medium heat. Add bacon fat, and heat to a decent frying temperature.
- 30 secs
Add in order: garlic, red pepper, and green onions. Stir fry briefly until aromatic.
- 1 min
Add miso paste to water and stir well to combine. Lumps are fine, but a better texture is achieved if they are beaten out.
- 2 mins
Add miso-water mixture to the sauce, stir briefly to combine, then turn the heat down to medium-low. Let simmer until thickened, stirring every few seconds.
- 1 min
optional
Optional: if the sauce breaks more frequently than you like, sift a small amount of corn starch or flour into the sauce and stir very well.
Notes
To use, pour directly on top of freshly steamed rice in their serving bowls. Top with the fried cutlet of your choice, and enjoy.
This sauce was created to flavor only rice, but feel free to use as you see fit. It can be a nice umami counterpart to any meal with a greasy/fried element!
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