How to Make Kushikatsu (Kushiage) (Recipe) 串カツ・串揚げの作り方 (レシピ)

Prepare the Kushikatsu sauce by mixing Worcestershire sauce, ketchup, water, soy sauce, and sugar in a bowl.

In a separate bowl, prepare the batter by whisking together the egg, flour, and water until smooth.

Skewer the quail eggs, asparagus, onion, garlic chives, sushi ginger, sausages, pork loin chop, chicken breast, and pork belly onto skewers.

Season the skewered ingredients with kosher salt and black pepper.

Dip each skewer into the batter, allowing excess to drip off.

Coat the batter-covered skewers in panko breadcrumbs, pressing gently to adhere.

Heat the oil in a 10-inch cast iron skillet over medium-high heat until hot.

Carefully add the skewers to the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.

Remove the skewers from the oil and drain on paper towels.

Serve hot with the Kushikatsu sauce for dipping.

Equipment Needed

Spice Level:

Dietary