Recipes

Kushikatsu (串カツ), also known as kushiage (串揚げ) is a beloved Japanese dish featuring skewered and deep-fried ingredients, often served with a tangy dipping sauce. This dish is especially popular in Osaka, where it is enjoyed as a casual meal or snack. The combination of crispy coating and tender filling makes it a unique and satisfying treat.

Cooking Time:
1 hour 15 minutes

Ingredients:

• 500 g pork tenderloin, cut into bite-sized pieces
• 100 g shrimp, peeled and deveined
• 2 eggs
• 100 g all-purpose flour
• 100 g panko (Japanese breadcrumbs)
• 1 tbsp cornstarch
• 200 ml vegetable oil (for frying)
• Salt and pepper, to taste
• 3 tbsp Worcestershire sauce
• 3 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp rice vinegar

Recipe:

1. Prepare the ingredients by cutting the pork tenderloin into small bite-sized pieces and seasoning with a little salt and pepper.
2. Thread the pork pieces and shrimp onto skewers, alternating between the two.
3. In a shallow bowl, mix the flour with cornstarch. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
4. Dredge each skewer first in the flour mixture, then dip in the beaten eggs, and finally coat in the panko breadcrumbs.
5. Heat the vegetable oil in a deep pan or fryer to around 350°F. Fry the skewers in batches until golden brown and crispy, about 3-4 minutes per skewer. Remove and drain on paper towels.
6. To make the dipping sauce, mix Worcestershire sauce, ketchup, soy sauce, sugar, and rice vinegar in a small bowl.
7. Serve the kushikatsu hot with the dipping sauce on the side.