Cuisines : Kushikatsu - how to make this popular Japanese dish

 


Kushikatsu, sometimes called "kushiage," is a popular Japanese dish consisting of skewered and deep-fried pieces of meat, vegetables, and other ingredients. Originating in Osaka, particularly around the Shinsekai district, this casual food has become a beloved street food across Japan. The name "kushikatsu" derives from two Japanese words: kushi, meaning "skewer," and katsu, meaning "cutlet" or "fried food." Unlike tempura, kushikatsu has a distinct flavor and preparation method that makes it stand out among Japanese fried dishes.


Ingredients and Preparation


1. Ingredients:


Proteins: Common choices include chicken, pork, beef, and seafood (such as shrimp and squid).


Vegetables: Onion, pumpkin, sweet potato, eggplant, bell pepper, and asparagus are frequently used.


Other Items: Sometimes cheese, quail eggs, or even rice cakes (mochi) are included to add variety to the skewers.


Batter: Kushikatsu batter typically consists of flour, eggs, and breadcrumbs (usually panko, a Japanese breadcrumb that gives it a light, crisp texture).



2. Preparation Process:


Skewering: Ingredients are cut into small, bite-sized pieces and skewered, usually on bamboo sticks.


Battering: The skewered ingredients are first coated in flour, then dipped in a beaten egg mixture to ensure the breadcrumbs adhere properly.


Bread Coating: After the egg coating, the skewers are rolled in panko breadcrumbs for an even, crisp layer.


Frying: The skewers are then deep-fried in hot oil until golden brown. The ideal temperature is typically around 170-180°C (338-356°F), and frying time varies depending on the ingredients, with lighter ingredients taking less time.



After frying, kushikatsu skewers are drained on paper towels to remove excess oil.



3. Serving: Kushikatsu is typically served hot with a dipping sauce made from Worcestershire sauce, soy sauce, sugar, and other seasonings. In many restaurants, diners dip their kushikatsu skewers into a communal sauce pot, where the rule is strict: no double-dipping! This preserves the sauce’s freshness for everyone. In Osaka, kushikatsu is often enjoyed with shredded cabbage, which helps cleanse the palate between bites.




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