Kushikatsu
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8 people
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Calories
736 kcal
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Course
Main Course
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Cuisine
Japanese
Kushikatsu
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Kushikatsu (or kushiage) is a traditional Japanese dish consisting of skewered meat and fried vegetables.
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Ingredients
- 8 oz. Japanese panko
- salt
- black pepper , freshly ground
- vegetable oil
Kushikatsu Sauce
- ½ cup Japanese Worcestershire sauce
- 4 tablespoons ketchup
- 4 tablespoons water
- 3 teaspoons soy sauce
- 4 teaspoons sugar
Kushikatsu
- 24 quail eggs
- ½ onion
- 20 stalks Chinese scallion
- 6 oz. gari (pickled ginger)
- 3 pork sausages , cut into 1-inch (2 cm) pieces
- 10 oz. boneless pork loin , 1-inch (2 cm) thick
- 1 chicken breast
- 4 lices pork belly
- 6 large prawns
- 1 piece 6-inch / 15 cm renkon (lotus root)
- Water with vinegar , 2 tablespoons of white vinegar + 2 tablespoons of rice vinegar, added to 1 quart / 1 l of cold water
For the dough
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups water , or more
Equipment
- food processor
- Meat mallet
- Stand mixer
- bamboo skewers
- Colander
Instructions
- Add the panko into the food processor and blend until a powder is obtained.
Kushikatsu Sauce
- In a bowl, mix all the necessary ingredients for the kushikatsu sauce and whisk well.
Kushikatsu
- Boil the water in a small saucepan and carefully lower the quail eggs into the boiling water.
- Cook for 3 minutes and transfer them to ice water to cool them.
- Peel the eggs and reserve them.
- Cut the half onion into wedges.
- Discard the green of the scallion stalks and cut them, each, into 4 equal sticks.
- Cut the pork loin into 4 pieces and pound them using a meat mallet to soften them. Set aside.
- Cut the pork belly diagonally about ½ inch (1 to 1.5 cm) thick. Season with salt, pepper, and set aside.
- Peel and devein the shrimp. Set aside.
- Cut the chicken breast diagonally about ½ inch (1 to 1.5 cm) thick. Season with salt, pepper, and set aside.
- Peel the lotus root and slice it ½ inch (1 to 1.5 cm) thick to give it a flower shape.
- Soak the slices in a large container of vinegar water for 10 minutes.
- Boil water in a saucepan and immerse the lotus root slices in it for 5 minutes to blanch them.
Skewers
- Skewer all the kushikatsu ingredients on bamboo skewers.
- For the quail eggs and sausages, include 3 pieces per skewer.
- For the dari (marinated ginger), drain it, wipe it and include a few leaves on a skewer.
- For the onion, prick it in the center to skewer it.
- Reserve all the skewers.
Dough
- In the bowl of a stand mixer, whisk the eggs well and add ¾ of the water. Reserve the last quarter.
- Then add the flour and whisk everything together.
- Very slowly add the rest of the water until getting a fairly liquid but thick dough (when dipping the finger, it should be covered with dough).
Frying
- Add the panko into a deep dish.
- Bring the frying oil to a temperature of about 350 F (175ºC), a temperature that must be maintained throughout frying.
- When the oil is ready for frying, first fry the vegetable and root skewers, then the quail eggs, then the sausages and meats and finally the prawns.
- Just before plunging the skewers into the oil, dip the skewered ingredients into the batter and then into the panko.
- Remove excess panko and fry until crispy and golden.
- It is recommended to filter the oil 2 or 3 times depending on its color during frying in order to keep it clean because the panko burns and darkens the oil, which changes the color and the taste.
- Drain the fried skewers in a colander then gradually place the fried foods on absorbent paper.
- Serve immediately with kushikatsu sauce and ichimi togarashi (Japanese pepper).
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