Kushikatsu is a Japanese dish of skewered meat and vegetables, deep fried with fine breadcrumbs ‘panko’ for crispiness. The ingredients are prepared into bite-size, it is often cooked with the guests around the table. Dipping sauce is intense and spicy with mild acidity.
4 Quail Egg
1 Banana Shallot
A: Dipping sauce
30ml Worcester Sauce
30ml Tonkatsu Sauce
10ml Soy Sauce
10ml Tomato Ketchup
50g Plain Flour
30g Panko Breadcrumbs
200ml Vegetable oil
You need about 20 bamboo skewers
Prepare the ingredients
Quail Egg (cook in the boiling water for 2 minutes, remove shells)
Mushrooms (cut into bite size if large)
Asparagus (cut off the bottom end, then cut into 5cm length)
Aubergine (cut into a 1.5cm thick disc, then cut into quarter to make 4 pieces)
Banana Shallot (cut into 1cm thick discs to make 4 pieces)
Make dipping sauce
Add all ingredients in A into a small saucepan, mix and bring to a brief light boil. Turn off the heat and rest.
Make Kushikatsu batter
Whisk the egg in a bowl, add water and whisk lightly.
Add the plain flour to the above and mix until it becomes a smooth light batter.
Prepare panko breadcrumbs
Prepare a small bowl or tray and add the panko breadcrumbs. Kushikatsu works the best if the breadcrumbs are crumbled down to semi fine powders. You may crush them with hands or use blender.
Skewer each ingredient with a bamboo stick. For the quail eggs and asparagus, skewer 2 or 3 in a stick, but for the other ingredients skewer one each, on the sharp end of the stick.
Preheat a small deep-frying pan or saucepan to 170°C with enough oil to cover the ingredients.
Applying the batter and panko breadcrumbs
In order to make Kushikatsu, you need to coat the ingredients in the batter first before applying the breadcrumbs. Dip the ingredients to the batter completely. The batter should be light and runny.
Transfer the above to a tray of panko breadcrumbs, turn it around to coat all around.
Simply drop the skewers into the oil and cook for 2-3 minutes or until they are cooked. If possible, keep the end of the skewers outside the oil so it will be easier for you to pull them out when cooked. The surface should be slightly brown and incredibly crispy while the inside should be soft and juicy.
Serve immediately with the Kushikatsu dipping sauce on the side.