Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka
Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kushikatsu (deep fried skewers) from shinsekai in osaka. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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

Dip the skewers in the batter. Shake off any excess batter, then coat the skewers in the panko. Dip the skewers in the batter. Shake off any excess batter, then coat the skewers in the panko.

To get started with this recipe, we must prepare a few ingredients. You can have kushikatsu (deep fried skewers) from shinsekai in osaka using 20 ingredients and 19 steps. Here is how you can achieve that.

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

Considered an Osaka specialty, kushikatsu 串カツ (also known as also known as kushiage 串揚げ) are deep-fried breaded food such as meat and vegetables on skewers. ("Kushi" refers to the skewers used, while "katsu" means a deep-fried cutlet of meat. Kushikatasu is a dish of meat or vegetables that has been cut in mouthful portions, skewered, battered and deep fried. It's the variety of deep-fried food. The store is pretty small, the chefs are nice and friendly, the food is.

Steps 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

It's the variety of deep-fried food. The store is pretty small, the chefs are nice and friendly, the food is. Kushikatsu refers to battered and deep-fried meat and vegetable on a skewer. Shinsekai is known the Tsutenkaku Tower as well as its large variety of kushikatsu restaurants. Today, let's take a trip to Osaka's retro area and try the popular local dish.

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