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Japanese Demi-Glace Sauce
The secret to this rich Japanese-style demi-glace is a clever shortcut using tonkatsu sauce, skipping the hours of simmering required for traditional French stock. You'll get a deep, savory flavor profile from a blend of red wine, tomato passata, and a splash of soy sauce. It's an essential component for classic yoshoku dishes like omurice or Hayashi rice. Keep a batch in the fridge, and you'll always have a complex, restaurant-quality sauce ready to elevate your next meal.
Equipment
- Saucepan
- Stovetop
Ingredients
- ½ cup plus 2 tablespoons (150 ml) red wine
- ½ cup plus 2 tablespoons (150 ml) tonkatsu sauce
- ½ cup plus 2 tablespoons (150 ml) tomato sauce (passata)
- ¼ cup plus 1 tablespoon (75 ml) usukuchi soy sauce
- ¼ cup plus 2 tablespoons (75 g) sugar
- 2 bay leaves
Instructions
- 1Pour the red wine into a small saucepan and bring it to a boil over high heat. Let it boil for about 5 minutes to cook off the harsh alcohol flavor.
- 2Stir in the tonkatsu sauce, tomato sauce, soy sauce, sugar, and bay leaves. Reduce the heat to medium and simmer the mixture for about 1 hour. Stir occasionally until the sauce becomes thick and smooth.
Notes
- Serving: This sauce is traditionally served with Japanese Western-style dishes like omurice (omelet rice) or Hayashi rice.
- Storage: Keep the sauce in an airtight container in the refrigerator for up to 2 weeks.
Recipe Details
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