Kushi-Katsu
- 2 slices of Beef gooseneck round (2×5cm)
- 2 Scallops
- 2 Shrimp
- 2 Shiitake mushrooms
- 2 Asparagus
- 2 slices of Sweet potato (round cut 5mm)
- 1 Egg
- 2 tbs Milk
- 2 tbs Cooking Sake
- 4 tbs Flour
- Panko breadcrumbs (finely ground) as needed
- Vegetable oil as needed
- Salt to taste
- Black pepper to taste
- Japanese worcestershire sauce as needed
- Cabbage as needed
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
Choose whatever ingredients you like - meat, vegetables, fish, and more - and deep-fry to get the izakaya experience at home.
How to make it
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Peel and devein the shrimp leaving the tails. Remove the strings of asparagus and cut into 5cm lengths. Cut off the stem of Shiitake mushrooms. Skewer all the ingredients and sprinkle with salt and black pepper.
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Make the batter. Beat the egg well and add milk, cooking Sake and flour. Mix thoroughly so that there are no lumps.
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Put the batter on each skewer and coat with panko breadcrumbs.
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Deep-fry in vegetable oil at 170℃.
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Serve with Japanese worcestershire sauce and cabbage.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)