📷 photo by Ajay Suresh from New York, NY, USA, CC BY 2.0) · Osaka Kushikatsu (Osaka Deep-Fried Skewers · via Wikimedia Commons

Entrée · Japon · Osaka

Kushikatsu (Osaka Deep-Fried Skewers) 🍢

Name: Kushikatsu (Osaka Deep-Fried Skewers)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4 servings
Cuisine: Cuisine japonaise
Ingredients: Bamboo skewers, soaked 30 minutes; Fillings (about 4 each): raw prawns; scallops; beef strips; pork loin cubes; lotus root; sweet potato; shiitake; quail eggs (boiled); asparagus; Coating: 100 g flour, 2 eggs with 3 tbsp water, 150 g panko; Neutral oil for deep frying (170–180°C); Dipping: tonchiu kushikatsu sauce (or 150 ml Worcestershire + 3 tbsp soy + 2 tbsp sugar + splash of dashi, simmered); Shredded cabbage (the standard garnish) + mustard

Shinsekai's edible skyline: prawns, lotus root, quail eggs and beef skewered, dressed in flour-egg-panko, fried to a shattering golden crust and sold cheap enough to eat eight. One law only: no double-dipping your bite back into the shared cabbage-leaf sauce dish — the whole district polices it.

Kansai Cuisine japonaise ⏱ 50 min Intermédiaire

Méthode

1

Prep fillings dry: pat everything with paper towels; blanch lotus/sweet potato 1 minute so the centre cooks through in the fryer. Skewer one or two pieces per stick, straight, no twist.
2

Three bowls: flour → beaten egg + water → panko, pressed firmly. Coat one at a time and let the crust rest 2 minutes before frying (this is what stops the panko sliding off).
3

Fry at 175°C, small batches: seafood 2–3 minutes, root veg 4, meat 4–5. Turn once. Drain on a rack, not paper.
4

Serve stacked over cabbage with sauce in a wide shallow dish and mustard on the side.
5

House rule: bite off a piece first, then dip once — never re-dip; the whole Shinsekai district polices this.

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Kushikatsu (Osaka Deep-Fried Skewers) 🍢

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