Photograph of the finished Kushikatsu

Japan · Xiên chiên xù Kushikatsu

Kushikatsu

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

What to get ready

  • Photograph of Pork Pork 11.3 oz
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Eggplant Eggplant 4.2 oz
  • Photograph of Lotus root Lotus root 4.2 oz
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Panko breadcrumbs Panko breadcrumbs 5.6 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Tonkatsu sauce Tonkatsu sauce ⅓ cup
  • Photograph of Cabbage Cabbage 5.6 oz

Method

  1. 1 Cut the pork, onions, eggplant, and lotus root into bite-sized pieces and skewer them onto bamboo sticks.
  2. 2 Mix the flour with the eggs and a little cold water to form a smooth, thin batter.
  3. 3 Dip each skewer in the batter, then roll it thoroughly in the breadcrumbs.
  4. 4 Deep-fry at 170 degrees for about 3 minutes per batch until the crust is golden and crispy.
  5. 5 Drain off excess oil, then dip once into the tonkatsu sauce, following the Osaka tradition.
  6. 6 Serve hot with sliced raw cabbage to balance the richness.

With an appliance

  • Air fryer 39 min

    Replace step 4: thoroughly spray the breaded skewers with oil, fry at 195 degrees for 10 minutes, flip at the 5th minute; arrange in a single layer so that the vegetables and meat cook evenly.

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