On the traditional Japanese savoury pancake, okonomiyaki, the sauce with the same name, should not be missing. Of course you can buy this at any Chinese food market, but you usually already have most of the ingredients at home and it is made in no time.
This savoury and at the same time sweet sauce can best be compared to barbecue sauce. It not only goes well with okonomiyaki, but can also be used as a dipping sauce for many Oriental dishes, such as spring rolls and dim sum. Or go crazy and serve it instead of barbecue sauce with your spare ribs or on a burger.
In the recipe below, we made the sauce even more exciting by adding grated, fresh ginger.
- 1 cm ginger fresh
- 165 gr tomato ketchup
- ½ tbsp mustard smooth
- 1 tbsp worcestershire sauce
- 3 tbsp mirin or sushi vinegar
- 2 tbsp oyster sauce
- 1 large tbsp soy sauce
- cornstarch optional
- Peel the ginger and grate it using a fine grater.
- Place the ginger in a saucepan with the rest of the ingredients and bring to a boil.
- Simmer gently for 5 minutes until a glossy sauce has formed.
- If you think the sauce is still too thin, thicken it slightly with cornflour.
- Pour the sauce into a jar or spray bottle and let cool completely.
- The sauce will keep for at least 2 weeks in the fridge.