Kushiage (Japanese Deep-Fried Skewers)
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4 servings
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Course
Main Course, Appetizer
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Cuisine
Japanese
Kushiage (Japanese Deep-Fried Skewers)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Ingredient Suggestions
- 32 bamboo skewers
- 4 lices lotus root
- 8 lices eggplant
- 8 quail eggs boiled
- 4 fresh shiitake mushrooms stems removed
- 8 Shrimp deveined and deshelled
- 4 pieces Camembert cheese
- 4 pieces pork
- 4 pieces chicken breast
- cooking oil for deep frying
Batter
- 150 g cake flour or all-purpose, plus extra for dusting if necessary
- 250 ml cold water
- 1 egg
- 150 g panko breadcrumbs
Kushiage Sauce
- 80 ml Worcestershire sauce
- 60 ml dashi stock use plant-based for vegetarians and vegans
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tbsp red wine
- 1 tsp tomato ketchup
Instructions
- Start by cutting and drying all of your ingredients, then thread them onto bamboo skewers. For smaller ingrients like quail eggs or shrimp, you can stack 2-3 on one skewer (however, keep in mind the depth of your cooking oil).
- Take a small saucepan and add 80 ml Worcestershire sauce, 60 ml dashi stock, 1 tbsp sugar, 1 tbsp mirin, 1 tbsp red wine and 1 tsp tomato ketchup. Mix well and boil for 1 minute over a medium heat, then set aside for later.
- Start heating oil for deep frying to 170 °C (338 °F) to 180 °C (356 °F). While you wait, combine 150 g cake flour, 250 ml cold water and 1 egg in a large mixing bowl until smooth. Prepare one more plate with 150 g panko breadcrumbs.
- When your oil is ready, dip the skewered ingredients into the batter one at a time before rolling in the panko breadcrumbs. (Tip: If your ingredients are slippery, it can be worthwhile to coat them in a light dusting of flour before battering.)
- Once fully coated in breadcrumbs, carefully place the skewers into the oil and fry for approximately 3 minutes or until golden. (This time is an estimate and depends on the thickness of your ingredients.)
- Fry in small batches to avoid lowering the oil temperature too much. I recommend frying each ingredient at the same time (e.g. meat together, vegetables together etc.)
- Remove the cooked skewers from the oil and transfer them to a wire rack to drain.
- Serve with your homemade dipping sauce and enjoy!
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