Japanese deep fried kebabs or kushi-katsu(串カツ) definitely suits western tastes. Kushi-katsu restaurants are very popular. The kabobs can be ordered individually or as a platter. It comes with a Worcestershire based dipping sauce and raw cabbage leaves. The oil and sauce can be a bit strong, so the cabbage helps balance the flavor. Now here's an easy recipe so you can prepare this fun finger food at home. As with tempura, there are numerous possible ingredients. The recipe just offers a few choices, but have fun and experiment with this fun Japanese dish.
Serves 4-8 156 cal./serving
- 5 oz.(140g) pork loin
- 2 inches(5cm) small eggplant
- 1 bell pepper
- 1 leek or 1 onion
- salt and pepper
- fresh cabbage leaves
- 2-3 cups vegetable oil for deep frying
- 1 orange or lemon sliced for garnish(optional)
- small bamboo skewers
- white fish fillets
- green beans
- quail eggs
- 3 Tbsp. Worcestershire sauce
- 3 Tbsp. ketchup
- 1 Tbsp. soy sauce
- 2 Tbsp. flour
- 1 beaten egg and 1 Tbsp. water
- 1 cup fine dried breadcrumbs
- Slice eggplant into 1/2 inch rounds and soak in cold water for a few minutes. Clean out and cut bell pepper into bite size pieces. Cut leek into 1 inch lengths or cut onion into half rounds. Cut pork into bite size pieces.
- Make skewers of each ingredient or mix ingredients. Put about 4 pieces on each skewer. Pieces should be touching.
- Mix sauce ingredients and set aside.
- Lay out breading ingredients in 3 bowls. Sprinkle skewers with salt and pepper. Coat skewers first in flour, then egg water mixture, and finally in breadcrumbs.
- Heat oil in a skillet to (340°F/170ºC). Deep fry 4 skewers at a time, turning once until cooked and both sides are browned. Remove and rain on a rack or absorbent paper.
- If desired, wrap skewer ends in foil for easier handling. Serve with lemon wedges and cabbage leaves.
- Take one skewer, dip in the sauce, and eat. Everyone can use the same sauce as long as you don't dip the same skewer twice. Alternatively, pour sauce over skewers beforehand.