I am a firm believer that, if you are going to add calories to a meat by breading and frying it, it should be crispy. Not greasy, not soggy, but a good solid crunch. This stuff fits the bill.
I need to thank my son, Paul, and his girlfriend Mindy for this one. I stayed with them a few nights a week last summer, when I started a new job away from home. One of the nights, they made this Tonkatsu for dinner. They didn’t have the tonkatsu sauce, so Mindy made a creamy lemon sauce for the rice. Oh, it was delicious. All of it. I did a little research after that, curious about the sauce that was “supposed” to go with it. It sounded intriguing. I found “quick” recipes for it, most saying that the original sauce was quite complicated. There were also a number of references to what was the ready made sauce. Of course, I couldn’t find it anywhere, and eventually ordered a bottle from Amazon. It’s quite good. But really, now I had an idea what the sauce was supposed to taste like, so I started messing with a few of the recipes I found. Eventually, I came up with what I liked the best, which was a conglomeration of several different ones on the internet.