Plum tonkatsu

Plum tonkatsu

By
From
Huxtabook
Makes
500 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
250g blood plums, halved, stones removed
1 green apple, peeled and grated
50ml worcestershire sauce
50ml tomato sauce
100ml rice vinegar
1 teaspoon mustard powder
2 tablespoons brown sugar
2 garlic cloves, crushed
2cm knob fresh ginger, peeled and finely grated
pinch ground cloves

Method

  1. Blitz all the ingredients together in a blender.
  2. Transfer to a saucepan and reduce over medium heat for 20 minutes, or until the sauce becomes thick, skimming off any froth that rises to the top. Make sure you stir frequently, as it can stick to the bottom.
  3. Strain and leave to cool. Pour into a clean bottle and seal. The tonkatsu will keep in the refrigerator for up to 1 month.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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