How to make homade Kushikatsu popular japanese dish

 

Kushikatsu is a popular Japanese dish that consists of deep-fried skewers of breaded meat, seafood, and vegetables. It is a flavorful and satisfying dish commonly enjoyed in izakayas (Japanese pubs) and specialty kushikatsu restaurants. Let's explore the typical ingredients used in Kushikatsu and the best way to cook it.

Ingredients for Kushikatsu:

1. Skewers: Bamboo skewers are commonly used for Kushikatsu. Soak the skewers in water for about 30 minutes before using to prevent them from burning during frying.

2. Meat, Seafood, and Vegetables: Kushikatsu offers a variety of ingredients that can be skewered and deep-fried. Some common options include:

   - Meat: Thinly sliced beef, pork, chicken, or even ground meat (such as meatballs).
   
   - Seafood: Shrimp, scallops, squid, or white fish fillets (cut into bite-sized pieces).
   
   - Vegetables: Bell peppers, mushrooms, zucchini, onions, lotus root, eggplant, cherry tomatoes, or any other vegetables of your choice.

3. Batter and Breadcrumbs: Kushikatsu typically features a two-step breading process. The ingredients are first coated in a light batter, then rolled in panko (Japanese breadcrumbs) for a crispy exterior. You can use a simple batter made with flour, cornstarch, water, and optionally some seasoning like salt and pepper.

4. Dipping Sauce: Kushikatsu is traditionally served with a tangy and savory dipping sauce called "tonkatsu sauce." Tonkatsu sauce is a combination of Worcestershire sauce, ketchup, soy sauce, sugar, and other flavorings. It is available in stores, or you can make your own by combining these ingredients according to your taste preferences.

Now, let's move on to the cooking process:

1. Preheat Oil: Heat a deep fryer or a pot filled with vegetable oil to around 350°F (175°C). The oil should be deep enough to fully submerge the skewered ingredients.

2. Skewer the Ingredients: Thread the meat, seafood, and vegetables onto the soaked bamboo skewers, making sure not to overcrowd them. Leave a small gap between each piece for even frying.

3. Batter and Bread: Dip each skewered ingredient into the batter, coating it evenly. Then roll it in panko breadcrumbs, pressing gently to adhere the breadcrumbs to the surface. Repeat the process for all the skewers.

4. Fry the Kushikatsu: Carefully place the skewers in the preheated oil, a few at a time, and fry until they turn golden brown and crispy. This usually takes around 3-5 minutes, depending on the size and thickness of the ingredients. Make sure to maintain the oil temperature throughout the frying process.

5. Drain and Serve: Once the Kushikatsu is cooked, remove them from the oil using tongs or a slotted spoon. Place them on a wire rack or a plate lined with paper towels to drain any excess oil.

6. Serve and Dip: Arrange the freshly fried Kushikatsu on a platter and serve them with the dipping sauce. You can also garnish with a sprinkle of salt or a squeeze of fresh lemon juice for added flavor.

Note: It's essential to exercise caution when deep-frying. Make sure to follow proper safety guidelines and be attentive to avoid accidents or injuries.

Kushikatsu is best enjoyed immediately after frying while it's still hot and crispy. It's a versatile dish that allows you to explore various combinations of meats, seafood, and vegetables, so feel free to experiment and create your own unique skewers. Enjoy the delicious flavors and textures of Kushikatsu!

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