Photograph of the finished Kushiage

Japan · Xiên chiên xù thập cẩm Kushiage

Kushiage

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Eggplant Eggplant 14.1 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 8.5 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 8.5 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Tonkatsu sauce Tonkatsu sauce 8.5 oz

Method

  1. 1 Cut all the ingredients into pieces of the same size (3 cm) and skewer each type separately onto bamboo skewers.
  2. 2 Skewer each type separately, not mixed together, as each type requires a different frying time.
  3. 3 Roll the skewers in flour, dip them in egg, and then coat them evenly with breadcrumbs.
  4. 4 Fry at 175 degrees in the following order: vegetables 2 minutes, shrimp 90 seconds, meat 3 minutes.
  5. 5 Remove the skewers when the shells are light yellow, not brown; brown shells indicate the inside is dry.
  6. 6 Serve with tonkatsu sauce in a separate bowl, and traditionally only dip each skewer once.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray evenly with oil, then steam in a hot air pot at 200 degrees for 10 minutes, flip at minute 6; arrange in a thin layer.

Start cooking