Cherry & Dennis Helper Habitat

Japanese Kushikatsu

日式大阪串炸

Japanese Kushikatsu — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pork, shrimp and vegetables are skewered separately, battered, crumbed and fried golden.

01

Ingredients

Main ingredients

300 g pork loin
12 pieces peeled deveined prawns
180 g lotus root
180 g eggplant
220 g panko breadcrumbs

Crisp coating

180 g plain flour
1 piece egg
220 ml iced water

Frying oil

700 ml cooking oil

Kushikatsu sauce

120 ml Japanese Worcestershire sauce

Japanese Kushikatsu — ingredients

02

Tools

cutting board
knife
wok
wok spatula
measuring spoons
food thermometer

Japanese Kushikatsu — tools

03

Steps

Japanese Kushikatsu — Soak bamboo skewers for 20 minutes so they do not scorch

Step 1

Soak bamboo skewers for 20 minutes so they do not scorch

Soak bamboo skewers for 20 minutes so they do not scorch.

Japanese Kushikatsu — Cut pork, lotus root and eggplant into similar-size pieces

Step 2

Cut pork, lotus root and eggplant into similar-size pieces

Cut pork, lotus root and eggplant into similar-size pieces.

Japanese Kushikatsu — Pat prawns dry and thread each skewer with one ingredient only

Step 3

Pat prawns dry and thread each skewer with one ingredient only

Pat prawns dry and thread each skewer with one ingredient only.

Japanese Kushikatsu — Lightly mix flour, egg and iced water into a thin, slightly lumpy batter

Step 4

Lightly mix flour, egg and iced water into a thin, slightly lumpy batter

Lightly mix flour, egg and iced water into a thin, slightly lumpy batter.

Japanese Kushikatsu — Dust each skewer with flour, then dip in batter

Step 5

Dust each skewer with flour, then dip in batter

Dust each skewer with flour, then dip in batter.

Japanese Kushikatsu — Press evenly into panko and rest on a rack five minutes

Step 6

Press evenly into panko and rest on a rack five minutes

Press evenly into panko and rest on a rack five minutes.

Japanese Kushikatsu — Heat oil to 175°C

Step 7

Heat oil to 175°C

Heat oil to 175°C.

Japanese Kushikatsu — Fry vegetable skewers first until golden and cooked; drain

Step 8

Fry vegetable skewers first until golden and cooked; drain

Fry vegetable skewers first until golden and cooked; drain.

Japanese Kushikatsu — Fry pork skewers until the centre reaches 71°C

Step 9

Fry pork skewers until the centre reaches 71°C

Fry pork skewers until the centre reaches 71°C.

Japanese Kushikatsu — Fry prawn skewers last to 63°C without overcooking

Step 10

Fry prawn skewers last to 63°C without overcooking

Fry prawn skewers last to 63°C without overcooking.

Japanese Kushikatsu — Drain all skewers on a rack without stacking

Step 11

Drain all skewers on a rack without stacking

Drain all skewers on a rack without stacking.

Japanese Kushikatsu — Serve immediately with individual dishes of kushikatsu sauce

Step 12

Serve immediately with individual dishes of kushikatsu sauce

Serve immediately with individual dishes of kushikatsu sauce.

Common mistakes

Do not overmix batter or pack panko too thickly; fry different ingredients in separate batches.

Tips

Give each diner a separate sauce dish and check the centre temperature of meat and seafood.