Kushikatsu Kushiage Recipe

I absolutely love this recipe because it’s like a flavor adventure on a stick, combining juicy pork, vibrant veggies, and succulent shrimp in perfect harmony. Plus, the crispy panko coating paired with zesty tonkatsu sauce makes every bite an irresistible, crunchy delight!

I adore making kushikatsu, or kushiage, a delightful Japanese street food that’s ideal for sharing. My recipe has juicy pork thigh, crunchy green bell pepper, and savory shiitake mushrooms, all wrapped in crispy panko breadcrumbs.

It’s perfect served with tonkatsu sauce and lemon wedges. Delicious and hitting the right note of satisfaction!

Ingredients

Pork (or chicken) thigh, 500g: High in protein, succulent and juicy, provides a deeply satisfying flavor.

One large onion: Gives sweetness and depth, has antioxidants, and enhances flavor.

One green bell pepper: Abundant in vitamin C, it contributes vibrancy and a satisfying texture, with just a hint of sweetness.

Shrimp—200 grams: They offer lean protein, are low in fat, have a friendly seafood flavor that isn’t assertive, and make a nice addition for texture.

1 eggplant: A low-calorie, high-fiber food that absorbs flavor and provides creaminess.

Sweet potatoes are abundant in fiber, natural sweetness, and vitamin A.

Panko breadcrumbs: Light, crispy coating, adds texture, golden crunch.

Used for deep frying, vegetable oil ensures even cooking and a crisp finish.

Ingredient Quantities

• 500g pork (or chicken) thigh, cut into bite-sized pieces
• 1 large onion, cut into chunks
• 1 green bell pepper, cut into squares
• 8-10 shiitake mushrooms, stems removed
• 1 eggplant, cut into thick slices
• 1-2 sweet potatoes, peeled and cut into thick rounds
• 200g shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1-2 cups panko breadcrumbs
• Vegetable oil, for deep frying
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes
• Tonkatsu sauce, for serving
• Lemon wedges, for serving

Instructions

1. Get everything ready by chopping 500g of pork (or chicken) thigh into bite-sized pieces, and the onion into chunks. Prepare the green bell pepper by cutting it into squares. Remove the stems from the shiitake mushrooms and keep them for another use (they make a good addition to stock or soup). Slice the mushrooms thickly. Cut the eggplant in half lengthwise, then slice it thickly. If using Japanese eggplant, slice it on the diagonal. Peeling the sweet potatoes is optional. If you’re using them, cut the potatoes into thick rounds half an inch to an inch in thickness.

2. Using the pre-soaked wooden skewers, arrange the pork, onion, bell pepper, mushrooms, eggplant, sweet potato, and shrimp in an alternating pattern to create a unique flavor on each skewer.

3. Prepare the skewers by seasoning them with salt and pepper to taste.

4. Establish a breading station that consists of three shallow dishes: in the first, place 1 cup of all-purpose flour; in the second, put 2 beaten eggs; and in the third, have 1-2 cups of panko breadcrumbs.

5. Coat each skewer by dredging it in flour. Shake off the excess. Dip the skewer into the beaten eggs. Make sure it is fully coated.

6. Coat the skewers with the panko breadcrumbs by rolling them in the crumbs and pressing gently. This will ensure an even, thick coating that adheres well.

7. Preheat to 170-180°C (340-355°F) vegetable oil in a deep frying pan or pot. Use enough oil to comfortably submerge the skewers and don’t allow the oil to hit the skewer or you’ll end up with an oil slick.

8. Fry the skewers in batches, making sure not to crowd the pan, for about 5-7 minutes each, or until golden brown and the meat is cooked through.

9. Take the skewers out of the oil and let them drain on paper towels so that excess oil can be removed.

10. Kushikatsu should be served hot with tonkatsu sauce and lemon wedges as a side for dipping and for added flavor.

Equipment Needed

1. Cutting board
2. Knife
3. Bowls for ingredients
4. Shallow dishes (3 for breading station)
5. Deep frying pan or pot
6. Tongs (for handling skewers)
7. Wooden skewers (pre-soaked)
8. Paper towels (for draining)
9. Thermometer (optional, for monitoring oil temperature)

FAQ

• Q: Can I use different vegetables?Q: Can you substitute zucchini or cherry tomatoes for other vegetables in this dish?
• Q: How should I prepare the skewers?A: For at least 30 minutes, the wooden skewers need to be soaked in water. This will stave off their burning during the frying.
• Q: What is the ideal oil temperature for frying?For the perfect crunch, heat the oil to about 170°C (340°F).
• Q: Can I make this dish vegetarian?Q: Can I make this dish vegetarian by omitting meat and shrimp?
  A: Yes, simply leave out the meat and shrimp and add more vegetables or tofu.
• Q: How long should I fry each skewer?A: Each skewer should be fried for approximately 2-3 minutes, or until it reaches a golden-brown, crispy state.
• Q: Do I need to season the meat and vegetables?Q: Should I season the chicken with salt and pepper before coating it to enhance the flavor?
• Q: How can I serve the kushikatsu?Serve it hot alongside tonkatsu sauce and lemon wedges, and you have an excellent dipping combination.

Substitutions and Variations

Pork (or chicken) thigh: Use tofu or firm white fish, such as cod, as a substitute.
Substitute shallots or leeks for onion.
Green bell pepper: Substitute with red or yellow bell peppers.
Shiitake mushrooms: Use either cremini or portobello mushrooms as a substitute.
Regular potatoes or butternut squash can be used as substitutes for sweet potatoes. Both ingredients maintain a comparable texture while alleviating some of the nutrition concerns that inspire many people to choose sweet potatoes nut instead.

Pro Tips

1. Uniform Skewer Cooking Cut all ingredients into even sizes to ensure that everything on the skewer cooks uniformly. This will help prevent some items from overcooking while others are undercooked.

2. Chilled Skewers Once your skewers are assembled and breaded, chill them in the refrigerator for 15-20 minutes. This helps the coating adhere better during frying.

3. Oil Temperature Consistency Use a thermometer to maintain a consistent oil temperature between 170-180°C (340-355°F). Avoid overcrowding the pan, as this can lower the oil’s temperature and result in less crispy skewers.

4. Gluten-Free Variation For a gluten-free option, substitute the all-purpose flour with rice flour and use gluten-free panko breadcrumbs.

5. Double Breading Layer For extra crunch, double coat the skewers by repeating the flour, egg, and panko process. This creates a thicker, crunchier coating.