How to make kushikatsu 〜Miki’s Kitchen〜

Make sauce. Put Worcester sauce, water, tonkatsu sauce, ketchup, sugar and soy sauce in a small pot then boil them.

Remove the tip of the stem part of the asparagus, and peel 5 cm long from the tip of the stem.

Put water in a pot and boil it. Then put a pinch of salt in it. Put the stem part of the asparagus into the boiling water holding the ear part of it and boil for about 30 seconds. Then put the ear part of it into the boiling water and boil all of them for about 2 minutes.

Put quail eggs in a small pot and pour water until they are covered. Then heat it on medium heat.

When it comes to boil, turn down the heat and keep boiling for about 2 minutes. After 2 minutes, turn off the heat and let stand for about 2 minutes.

Soak eggs in water, then peel the shells of the eggs.

Wash the Japanese basil and cherry tomatoes, then remove the stem and the calyx.

Cut the sausage into half.

Cut the chicken thigh into bite size pieces.

Place the Japanese basil on the pork belly and roll them together.

Peel the onion and cut it into half. Then stab it with skewers from the top of the onion. Then cut the onion between the skewers.

Skewer the quail eggs, cherry tomatoes, sausage, chicken and pork.

Put bread crumbs in a plastic bag and crush them with a 'surikogi' or wooden pestle.

Make the batter. Break and beat an egg in a bowl, then add chilled water and mix. Then put flour and mix them.

Heat the vegetable oil to around 180℃.

Put asparagus and skewered ingredients in the batter and coat them with bread crumbs. Then deep fry them.

When they become deep golden-brown color, take them out of the pot and drain on a tray. Dip them in sauce and eat!

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