Kushikatsu
Kushikatsu are Japanese deep-fried skewers, featuring a variety of ingredients like meat, seafood, and vegetables, coated in panko breadcrumbs. This recipe offers a classic preparation, resulting in a crispy exterior and tender interior. They are traditionally served with a savory dipping sauce.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 545 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gpork loin, cut into 2cm cubes
- 100 gshrimp, peeled and deveined
- 4 pcsshiitake mushroom, stems removed
- 0.5 pcsgreen bell pepper, cut into 2cm squares
- 0.5 pcsonion, cut into 2cm wedges
- 1 pcsegg, beaten
- 0.5 cupall-purpose flour
- 1 cuppanko breadcrumbs
- 4 cupvegetable oil
dipping sauce
- 4 tbspsoy sauce
- 2 tbspmirin
- 1 tspsugar
- 2 tbspwater
Equipment
paper towels · bamboo skewers · shallow dishes · deep pot · wire rack · kitchen thermometer
The method
Step by step
- 1
Prepare the dipping sauce by combining the soy sauce, mirin, sugar, and water in a small bowl; stir until the sugar dissolves and set aside.
About 2 min
- 2
Thread the pork, shrimp, shiitake mushrooms, green bell pepper, and onion onto individual bamboo skewers, alternating ingredients as desired.
About 10 min
Cook’s note: Ensure ingredients are cut to similar sizes for even cooking.
- 3
Set up a breading station with three shallow dishes: one for the all-purpose flour, one for the beaten egg, and one for the panko breadcrumbs.
About 2 min
- 4
Dredge each skewer first in the all-purpose flour, tapping off any excess.
About 5 min
- 5
Dip the floured skewer into the beaten egg, allowing any extra to drip off.
- 6
Finally, roll the skewer in the panko breadcrumbs, pressing gently to ensure a thorough coating.
- 7
Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a kitchen thermometer to monitor the oil temperature for best results.
- 8
Carefully place a few skewers into the hot oil, ensuring not to overcrowd the pot.
Cook’s note: Frying in batches helps maintain oil temperature.
- 9
Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.
About 5 min
Cook’s note: Pork should reach an internal temperature of 63°C (145°F).
- 10
Remove the cooked skewers from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 11
Serve immediately with the prepared dipping sauce.
Per serving
Nutrition
- Calories
- 545.1kcal
- Protein
- 25.7g
- Carbs
- 31.6g
- Fat
- 34.8g
- Fibre
- 2.2g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover kushikatsu in an airtight container in the refrigerator.
Reheat in an oven or air fryer until crispy and warmed through.
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