Kushikatsu

Kushikatsu (___), also known as kushiage, is a popular Japanese dish consisting of skewered and deep-fried meat, seafood, and vegetables. The term "kushi" refers to the skewers used, while "katsu" means a deep-fried cutlet of meat. This dish is a staple in the Osaka region and is enjoyed in various parts of Japan.

Preparation

Kushikatsu is prepared by skewering pieces of meat, seafood, or vegetables on bamboo or metal skewers. These skewers are then coated in a batter made from flour, eggs, and panko breadcrumbs before being deep-fried until golden brown. The batter provides a crispy texture that complements the juicy interior of the skewered items.

Ingredients

Common ingredients used in kushikatsu include:

• Chicken
• Pork
• Beef
• Shrimp
• Squid
• Eggplant
• Onion
• Asparagus
• Lotus root

Cooking Method

The skewers are typically fried in vegetable oil at a temperature of around 170-180°C (338-356°F). The frying process is quick, usually taking only a few minutes, ensuring that the ingredients remain tender and flavorful.

Serving

Kushikatsu is often served with a variety of dipping sauces, the most common being a tangy Worcestershire sauce-based dip. It is customary to dip the kushikatsu only once into the communal sauce container to maintain hygiene.

Accompaniments

Kushikatsu is frequently accompanied by:

• Cabbage leaves, which are used to scoop up extra sauce
• Rice
• Miso soup

Cultural Significance

Kushikatsu is a beloved street food in Osaka, where it is commonly enjoyed in casual dining establishments known as "kushikatsu-ya." These eateries offer a lively atmosphere where patrons can enjoy a variety of skewers along with drinks such as beer or sake.

Variations

While the traditional kushikatsu is made with meat and vegetables, there are numerous regional and modern variations, including:

• Cheese-filled kushikatsu
• Mochi (rice cake) kushikatsu
• Seasonal vegetable kushikatsu

Related pages

• Tempura
• Yakitori
• Tonkatsu
• Japanese cuisine

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  Kushikatsu