Okonomiyaki Sauce

An umami-rich sauce, perfect for a Okonomiyaki | Savory Japanese Pancake or deep-fried Tempura. This Okonomiyaki Sauce is better if made in advance and will last up to a month in the refrigerator.  Try using it on fried rice, noodles or even egg rolls!

Makes: just over 1/2 cup

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2017 | Issue #121

Okonomiyaki Sauce

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• CuisineAsian, Japanese

Servings	Prep Time
1/2 cup	5 minute

Servings Prep Time 1/2 cup 5 minute

Okonomiyaki Sauce Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CuisineAsian, Japanese Servings Prep Time 1/2 cup 5 minute Servings Prep Time 1/2 cup 5 minute

Ingredients

• 3 tablespoon tomato paste
• 3 tablespoon Worcestershire Sauce
• 2 tablespoon oyster sauce
• 1 tablespoon sugar, organic
• 1 teaspoon soy sauce | tamari | liquid aminos | shoyu

Servings: cup

Units:MetricUS Imperial

Instructions

• In a small bowl, add the tomato paste, Worcestershire Sauce, oyster sauce, sugar and soy sauce | tamari | liquid aminos | shoyu. whisk all of the ingredients together. Transfer to a squeeze bottle or seal able canning jar. Refrigerated the Okonomiyaki Sauce until ready to use. It will keep for up to a month.