This easy 3-ingredient okonomiyaki sauce pairs perfectly with a savoury Japanese pancake (okonomiyaki) or takoyaki. It's sweet, fruity and umami-packed. And it takes less than a minute to make!
Servings5 tablespoons
Ingredients
- 2 tablespoons Worcestershire sauce , I use Lea & Perrins
- 2 tablespoons tomato ketchup
- 1 tablespoon sweet soy sauce , see notes for alternatives
Instructions
- Combine all the ingredients in a small bowl and stir until well combined.
- You can refrigerate leftover sauce in an airtight container for up to 2 weeks. But I always make the sauce fresh because it is seriously so easy.
Notes
- Okonomiyaki sauce is a Japanese all-purpose condiment. It’s served with Osaka-style okonomiyaki (a savoury pancake) or Hiroshima-style okonomiyaki (a layered version of the pancake). You can also use it as a topping for takoyaki (octopus balls) or yakisoba (stir-fried noodles).
- The okonomiyaki sauce in the masterful Japan: The Cookbook by Nancy Singleton Hachisu is a simple 1:1 combination of ketchup and Worcestershire sauce. But I love the sweet umami boost a tablespoon of kecap manis (sweet soy sauce) adds.
- Replace the tablespoon of sweet soy sauce with a tablespoon of all-purpose soy sauce or oyster sauce and a teaspoon of sugar, honey or maple syrup. See the ingredients and substitutes section for more information.