Japanese-style Worcester Sauce
Kushi-age skewers are often served with Japanese-style Worcester sauce, which is different to the British original.
The first Worcester sauce was produced and marketed in the city of Worcester, England, in the mid 19th century. It has a spicy flavour and is often used during cooking. The Japanese version is sweet, having been adapted to suit Japanese tastes. It tends to be used to flavour finished dishes or as a table sauce.
If Japanese-style Worcester sauce is unavailable in your area, you can prepare your own according to the following recipe from Watanabe Sensei.
・1/2 tin of whole tomatoes (about 200 g net)
・1/2 onion (about 100 g)
・1/2 apple (about 100 g)
・1 small carrot (about 100 g)
・1 knob of root ginger (about 2-3 cm in size, weighing about 10 g)
・1 clove of garlic
・1 bay leaf
・1/8 teaspoon of cinnamon
・1/8 teaspoon of chili powder
・1/4 teaspoon of nutmeg
・1/4 teaspoon of pepper
・1-2/3 tablespoon of salt (about 25 g)
・100 ml vinegar
・5 tablespoons of soy sauce (about 75 ml)
・100 g sugar
Peel all of the ingredients, except the tomatoes. Then chop everything to a size of 2 cm. Place the ingredients in a saucepan with 4 cups (800 ml) water. Bring to the boil, reduce the heat, and simmer gently for about 1 hour. Put the mixture through the blender until it is a smooth paste. Return to the pan, and add all seasonings with the exception of sugar. Add only half of the sugar (50 g) to the pan. The remaining 50 g sugar should be caramelized in another pan before it is added to the sauce. Simmer for 10 minutes.