Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Great tonkatsu—whether it’s <a href="https://www.chefsteps.com/activities/classic-tonkatsu">Classic Tonkatsu</a>, <a href="https://www.chefsteps.com/activities/ultimate-sous-vide-tonkatsu">Ultimate Sous Vide Tonkatsu</a>, or <a href="https://www.chefsteps.com/activities/air-fried-tonkatsu-japanese-style-pork-cutlet">Air-Fried Tonkatsu</a>—deserves a great sauce. Enter tonkatsu sauce, the A.1. of the crispy cutlet realm. Sweet and fruity, deeply savory, with just enough acidity to cut through the breaded fried crust and make the delicate pork beneath shine, our homemade tonkatsu sauce tastes brighter and fresher than the store-bought stuff and takes just a couple of minutes to prepare.

Tonkatsu Sauce