Kushi Katsu 串カツ
"Kushi Katsu is made from a variety of fresh ingredients such as seafood, meat and vegetables, skewered and deep fried. Follow this step by step guide to make delicious Japanese Kushi katsu at home!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 prawns
- 2 slices renkon rotus roots (about 5mm thick)
- 4 quail eggs
- 2 slices pumpkin
- 2 slices zucchini
- 2 cups panko crumb
- 200 ml oil (for deep fry)
- 4 tbsp plain flour
- 50 ml cold water
- 1 tbsp Japanese mayonnaise (I used Kewpie brand one)
- 1/2 cup Worcestershire sauce
- 1 tsp tonkatsu sauce
- 1/2 tsp ketchup
- 1 tsp soy sauce
- 1 tbs sugar
- 1/4 cup water
Instructions
- 1
Prepare the ingredients by cutting and slicing to bite size.
- 2
Spear the prepared ingredients with skewers and set aside.
- 3
Mix the egg, flour, water and mayonnaise in a small bowl to make a batter.
- 4
Coat all skewered ingredients with batter, then coat with the panko crumbs.
- 5
Heat frying oil in a deep pan that is a deep enough so the skewers can be dipped in, until it reaches around 180 degrees Celsius.
- 6
Deep fry each skewer until it’s crispy and golden brown.
- 7
Place all sauce ingredients in a small saucepan over medium heat.
- 8
Combine and stir until all ingredients dissolve. Turn the heat off just before it boils.
- 9
Serve Kushikatsu with the dipping sauce.