Kushikatsu, meaning "deep-fried skewers," is a beloved Japanese street food and a testament to the magic of simple ingredients elevated by masterful frying. These crispy, savory skewers offer a delightful textural contrast—a crunchy exterior giving way to a tender, juicy interior—and are incredibly versatile. From succulent pork and chicken to seafood and vegetables, the possibilities are endless, making kushikatsu a fun and satisfying meal for any occasion. The dipping sauce, a rich and flavorful blend of Worcestershire sauce and other seasonings, perfectly complements the deep-fried goodness.
This irresistible treat is easier to make than you might think! Ready to experience the joy of creating your own homemade kushikatsu? Let's dive into the step-by-step process and discover how to achieve that perfect golden-brown, crispy exterior and succulent interior.
Tools Needed
- Bamboo skewers
- Bowls
- Whisk
- Frying pan
Ingredients
- Pork Tenderloin
- Onion
- Shiitake Mushrooms
- Lotus Root
- Green Bell Peppers
- All-purpose Flour
- Milk
- Eggs
- Oil
- Fine Breadcrumbs
- Salt
- Tonkatsu Sauce
- Lemon Juice
Step-by-Step Instructions
Step 1. Prepare Ingredients and Skewers
- Cut the onion into small wedges, prepare the shiitake mushrooms (remove stems and cut large ones in half), peel and slice the lotus root, and cut the green bell peppers into small pieces.
- Skewer the ingredients onto bamboo sticks (kushi). Include pork medallions; you can also use beef, chicken, shrimp, or sausage.
Step 2. Make and Coat the Batter
- In a bowl, whisk together all-purpose flour, eggs, milk, and oil until well combined.
- Dip each skewer in the batter, then dredge in fine breadcrumbs.
Step 3. Deep Fry the Kushikatsu
- Heat oil to 350°F (175°C). Deep fry the kushikatsu until golden brown and cooked through.
Step 4. Serve and Enjoy
- Serve hot with tonkatsu sauce and a squeeze of fresh lemon juice.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- You can prep the vegetables and meat ahead of time.
- Panco breadcrumbs can also be used.
Nutrition
- N/A
FAQs
1. What kind of meat can I use for kushikatsu?
Pork, chicken, and beef are all popular choices. You can also use seafood like shrimp or scallops.
2. What's the best way to prevent the kushikatsu from sticking together while frying?
Ensure your skewers aren't overcrowded in the fryer and that the oil is at the correct temperature. Don't overcrowd the pan!
So there you have it – your own batch of delicious, homemade kushikatsu! Enjoy the satisfying crunch and savory flavors of these delightful Japanese skewers. From simple ingredients, you've created a truly authentic and memorable culinary experience.