Step-by-Step Guide to Make Quick Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kushikatsu (deep fried skewers) from shinsekai in osaka. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka is something which I have loved my entire life.

Kushikatsu is deep-fried, battered food on skewers - the perfect drinking food. Here's our list of recommended kushikatsu restaurants in Osaka. Kushikatsu at Yaekatsu - image © Florentyna Leow. Kushikatsu refers to a genre of deep-fried, battered skewered food that.

To begin with this recipe, we have to first prepare a few components. You can cook kushikatsu (deep fried skewers) from shinsekai in osaka using 20 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka:

1. Make ready Special sauce
2. Make ready 80 ml Red wine
3. Prepare 300 ml Japanese Worcestershire sauce
4. Prepare 1 tsp Ketchup
5. Make ready 1 tbsp Tonkatsu sauce
6. Prepare 1 tbsp Honey
7. Take 2 tbsp Brown sugar
8. Take 80 ml Bonito dashi stock
9. Get The batter
10. Get 200 grams Cake flour
11. Take 1 Egg
12. Prepare 100 ml Milk
13. Prepare 100 ml Water
14. Make ready 50 grams Yamaimo (grated)
15. Take Your favorite ingredients
16. Get 1 as much (to taste) Cherry tomatoes, asparagus, eggplant, onion, etc.
17. Make ready 1 as much (to taste) Beef round, thinly sliced cut up pork, chicken thigh meat, shrimp, etc.
18. Take 1 as much (to taste) Boiled quail eggs, chikuwa stuffed with cheese, etc.
19. Get Panko
20. Prepare 200 grams Panko (dried)

Kushikatsu is said to have originated from Shinsekai in Osaka, and even now, you can find lots of kushikatsu restaurants in the area. While the two dishes may appear similar. Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.

Instructions to make Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka:

1. Make fine panko first. Put panko in a sieve, and push through the mesh to make them fine.
2. Next make the special sauce. Heat the red wine to evaporate the alcohol, add the bonito dashi stock, then honey and sugar and dissolve.
3. Put in the rest of the sauce ingredients and bring to a brief boil to complete the sauce. Let cool.
4. Next make the batter. Beat the egg, and combine with the milk and water. Add the flour to this and mix well. When there are no more lumps, add the grated yamaimo.
5. The skewers should be less than 15 cm long. The most important point is to cut the skewered ingredients small. This way they will fry up quickly with a crispy finish, and will look good too!
6. Cut beef round or chicken thigh meat into 2 cm cubes, and skewer 3 at a time. Squeeze the meat when they are on the skewer to even them out. Aim to put a bit less than 20 g of meat on a skewer.
7. Spread out the pork slices neatly, season lightly with salt and pepper and wrap around the skewers. Squeeze the meat around the skewer to even it out. Sliced pork skewers are tender, delicious and inexpensive!
8. Take the stem ends off the cherry tomatoes before skewering them. Poke several holes in them to prevent them from exploding when fried! Do this when the tomatoes are on the skewer.
9. Take the shells and tail of the shrimp and de-vein. Cut the tips off the tails. Straighten out the shrimp and skewer them through from the head.
10. Cut each chikuwa into 5 pieces and stuff with cheese. Skewer 2 pieces at a time.
11. Cut up the cabbage roughly and wash.
12. Dip the skewers in the batter. Shake off any excess batter, then coat the skewers in the panko. Once you have breaded about 10 skewers, start frying.
13. Fry them quickly in 170°C oil. The vegetable skewers take about a minute, and the meat skewers take about 2 minutes to cook.
14. When the skewers are golden brown and crispy, drain off the oil very well and put the skewers on a rack. When the oil has drained off completely transfer the skewers to a serving plate.
15. Scoop out any panko left in the oil after each batch is fried. The panko are very fine, so use a tea strainer to remove them until the oil is clean.
16. Dip the skewers completely in the special sauce. Dip the cut cabbage that's served with the skewers in the sauce too! Beer is the drink to serve with this!
17. Today I fried quail eggs, cherry tomatoes, lotus root, shrimp, chikuwa stuffed with cheese, beef round, thinly sliced pork, okra, eggplant, chicken thigh meat, and asparagus.
18. These are authentic kushikatsu from a famous restaurant in Shinsekai. They were amazingly yummy!
19. To boil quail eggs see. Don't buy precooked quail eggs. - - https://cookpad.com/us/recipes/148950-how-to-boil-easy-peel-quail-eggs

Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat. Kushikatsu refers to skewers of meat, vegetable, fish, and other ingredients, which are then dipped into batter, breaded and deep-fried. It is a very popular casual food in Osaka. Kushikatsu restaurants can be found all over Osaka but Shinsekai is popular for the large.

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