Kushikatsu, is a Japanese dish of deep-fried skewered meat and vegetables .It is one of the best Japanese recipes
For Main Preparation
- 200 g skinless chicken thigh cut into 3 cm pieces
- 1 tbsp soy sauce
- 200 g pork loin cut into 3 cm pieces
- 2 tsp sesame oil
- 400 g mixed vegetables, such as spring onion, Japanese eggplant, shiitake mushrooms, and zucchini
- 400 g green prawns, shells removed and deveined
- 200 g white fish fillets cut into 3 cm pieces
- ½ cup plain flour, very well-seasoned
- 4 eggs, beaten
- 150 g panko breadcrumbs
- Vegetable oil, to deep-fry
- ½white cabbage leaves separated and cut into rough in pieces.
For Making Dipping Sauce
- 250 ml (1 cup) tomato sauce (ketchup)
- 160 ml (⅔ cup) Worcestershire sauce
- 80 ml (⅓ cup) light soy sauce
- 1 tbsp French mustard
- 1 tbsp rice vinegar
- 1 tsp instant dashi powder
For Making Flavored Sauce
- 1 sheet Yakinori
- 2 tbsp fine sea salt
- 1 tsp green tea powder
To make the Dipping Sauce
Combine all the ingredients in a small saucepan and whisk until combined.
Place the saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for 5 minutes.
Transfer to a bowl until ready to use (it is best served at room temperature).
To make the Flavored Salt
Toast the yakinori sheet directly over a flame until very crisp.
Break into small pieces and place in a mortar and pestle with 1 tbsp of salt.
Pound until completely combined. Set aside. In a small bowl, mix together the remaining salt with the green tea powder and set aside.
Now the Main Dish
Combine the chicken and the soy sauce and mix well until evenly coated. Set aside. Combine the pork and the sesame oil, toss to coat well and set aside. Cut the vegetables into bite-size pieces no bigger than 4–5 cm each.
Thread bamboo skewers with 2–3 pieces of one ingredient, including prawns and fish, and set aside in individual piles.
Place the flour, egg and panko in separate bowls. Working with one ingredient at a time, roll each skewer in flour, dip in egg and coat generously with panko crumbs. Set aside on a tray lined with baking paper until ready to use.
Preheat a deep-fryer or deep frying pan filled with 15 cm oil to 180°C. Deep-fry skewers, one ingredient at a time (this makes its easier to adjust the cooking time for different ingredients) for 2–3 minutes until golden. Drain on paper towel.
To serve, pile the skewers onto a serving plate and place in the middle of the table with the cabbage leaves and dipping sauce. Give each guest a small bowl of green tea salt and nori salt. If more sauce is required, use a piece of cabbage like a spoon to sprinkle the sauce onto the skewer then eat the cabbage. Use the seasoned salt as desired.