Japanese cuisine · Meat & Kebab

Kushikatsu Skewers

Skewers of beef, onion and vegetables breaded in panko and fried, each dipped once into a thin soy sauce.

Ingredients · for 4 servings

• 400g beef (rump)
• 2 onions
• 1 zucchini
• 150g button mushrooms
• 100g flour
• 2 eggs
• 150g panko breadcrumbs
• 6 tbsp soy sauce
• 3 tbsp dashi
• 1 tbsp mirin
• 1L oil, for frying
• Salt, pepper

Instructions

1. Cut the beef into 3cm cubes and season with salt and pepper; cut the onions into thick wedges, slice the zucchini and halve the mushrooms.
2. Thread the meat and vegetables onto 12 wooden skewers – one ingredient per skewer, so everything cooks at the same rate.
3. Set out the flour, beaten eggs and panko in three shallow dishes, and coat the skewers one after another in flour, then egg, then a generous layer of panko.
4. Stir the soy sauce, dashi and mirin into a thin dipping sauce and pour into a tall, narrow dish.
5. Heat the oil to 170°C and deep-fry the skewers in batches for 3–4 min., until the panko crust is light golden brown and the bubbles slow down.
6. Drain briefly on a rack and serve hot – each skewer is dipped into the sauce only once.