FlyerTalk Forums - View Single Post - New Tokyo Restaurant Report From Andy Hayler

May 6, 2013, 7:41 pm

#32

mjm

Original Member

Join Date: May 1998

Location: Tokyo, Japan (or Vienna whenever possible)

Posts: 6,382

Quote:

Originally Posted by robyng

Anyone who comes from a BBQ part of the world (and I do) would classify tonkatsu sauce as a type of BBQ sauce:

http://www.seriouseats.com/2012/09/s...tsu-sauce.html

http://www.seriouseats.com/recipes/2...ue-recipe.html

Note that we (in the SE United States) have lots of different kinds of BBQ sauces - many of which bear no resemblance to others:

http://www.amazingribs.com/recipes/B...uce_types.html

Our local favorite is datil pepper BBQ sauce.

I reckon you could put many of our BBQ sauces (some of which are very similar or almost identical to the "Serious Eats" recipe) on tonkatsu and call it "tonkatsu sauce" - but we'd just call it BBQ sauce (just like we call the stuff we put on pulled pork "BBQ sauce" - not "pulled pork sauce"

. Robyn

Ah no, Tonkatsu sauce is in no way shape or form BBQ sauce. BBQ sauce on Tonkatsu would be possible especially some of the vinegar based ones not so much the mustard, tomato or molasses based ones though. but the opposite is not true.

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