How To Make KUSHI KATSU, Osaka style cutlets on skewer. a.k.a KUSHIAGE/日式油炸肉串 Katsu sauce, pork

pork loin

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, while tofu is a vegetarian option.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat adds fiber, while regular is more accessible.

tonkatsu sauce

🥗Healthier: homemade sauce (ketchup + Worcestershire)

💰Cheaper: soy sauce

Homemade sauce can be lighter and more customizable.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

Prepare the kushi katsu batter by mixing 1 egg, 50 ml of water, and 5 tablespoons of all-purpose flour in a bowl until smooth.

Skewer the pork strips onto bamboo skewers.

Dip the skewered pork into the batter, ensuring they are well coated.

Roll the battered pork in panko breadcrumbs to coat evenly.

Heat oil in a deep pan to 170°C (340°F).

Fry the skewers in the hot oil until golden brown and crispy, about 3-4 minutes.

Remove from oil and drain on paper towels.

Serve with katsu sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens