Homemade Tonkatsu Sauce

Steps

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1. 1
   Place granulated sugar and a touch of water in a pot over medium heat. Avoid stirring; instead, swirl the pot occasionally to ensure even caramelization until the sugar turns dark brown.
   ▶ ≈0:47
2. 2
   Prepare all ingredients: pit the dates, and chop the onion, carrot, and apple (prunes are already pitted).
   ▶ ≈1:14
3. 3
   Once the caramel reaches a dark brown color, add a splash of water to dissolve the solid caramel.
   ▶ ≈2:47
4. 4
   Add more sugar to balance the bitterness of the caramel and restore sweetness to the sauce.
   ▶ ≈3:29
5. 5
   Add red wine, tomato puree, soy sauce, dark soy sauce, Worcestershire sauce, rice vinegar, all the fresh and dried fruits and vegetables, and the spices (allspice, cloves, and nutmeg) to the caramel.
   ▶ ≈3:42
6. 6
   Stir well, cover the pot, and simmer gently for about 30 minutes until all vegetables have softened.
   ▶ ≈4:03
7. 7
   Remove any bay leaves. For safety, allow the sauce to cool to room temperature before blending, or carefully blend while still hot by removing the blender's center cap to allow steam to escape, starting on low speed and gradually increasing.
   ▶ ≈4:30
8. 8
   Blend the sauce until smooth using a blender. For a completely smooth consistency, pass the sauce through a fine sieve.
   ▶ ≈5:31
9. 9
   Check the texture, taste, and consistency. The sauce should pour smoothly like ketchup. Adjust thickness with water if needed and taste to ensure balanced sweetness with hints of allspice, clove, and dried fruit.
   ▶ ≈6:55
10. 10
    Transfer the finished tonkatsu sauce into a squeeze bottle or airtight container. Store in the refrigerator for 3 to 4 months, or freeze for later use.
    ▶ ≈7:42