Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, kushikatsu (deep fried skewers) from shinsekai in osaka. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka. I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time.
Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have kushikatsu (deep fried skewers) from shinsekai in osaka using 20 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka:
- Make ready Special sauce
- Make ready 80 ml Red wine
- Get 300 ml Japanese Worcestershire sauce
- Prepare 1 tsp Ketchup
- Prepare 1 tbsp Tonkatsu sauce
- Make ready 1 tbsp Honey
- Take 2 tbsp Brown sugar
- Get 80 ml Bonito dashi stock
- Get The batter
- Make ready 200 grams Cake flour
- Get 1 Egg
- Make ready 100 ml Milk
- Take 100 ml Water
- Make ready 50 grams Yamaimo (grated)
- Get Your favorite ingredients
- Make ready 1 as much (to taste) Cherry tomatoes, asparagus, eggplant, onion, etc.
- Take 1 as much (to taste) Beef round, thinly sliced cut up pork, chicken thigh meat, shrimp, etc.
- Prepare 1 as much (to taste) Boiled quail eggs, chikuwa stuffed with cheese, etc.
- Get Panko
- Prepare 200 grams Panko (dried)
Kushikatasu is a dish of meat or vegetables that has been cut in mouthful portions, skewered, battered and deep fried. It is an Osaka specialty, centered around Osaka's Shinsekai. There are two main types of kushikatsu in Osaka. Kushikatsu is a dish in which meat and vegetables are stabbed on skewers and deep-fried in oil.
Instructions to make Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka:
- Make fine panko first. Put panko in a sieve, and push through the mesh to make them fine.
- Next make the special sauce. Heat the red wine to evaporate the alcohol, add the bonito dashi stock, then honey and sugar and dissolve.
- Put in the rest of the sauce ingredients and bring to a brief boil to complete the sauce. Let cool.
- Next make the batter. Beat the egg, and combine with the milk and water. Add the flour to this and mix well. When there are no more lumps, add the grated yamaimo.
- The skewers should be less than 15 cm long. The most important point is to cut the skewered ingredients small. This way they will fry up quickly with a crispy finish, and will look good too!
- Cut beef round or chicken thigh meat into 2 cm cubes, and skewer 3 at a time. Squeeze the meat when they are on the skewer to even them out. Aim to put a bit less than 20 g of meat on a skewer.
- Spread out the pork slices neatly, season lightly with salt and pepper and wrap around the skewers. Squeeze the meat around the skewer to even it out. Sliced pork skewers are tender, delicious and inexpensive!
- Take the stem ends off the cherry tomatoes before skewering them. Poke several holes in them to prevent them from exploding when fried! Do this when the tomatoes are on the skewer.
- Take the shells and tail of the shrimp and de-vein. Cut the tips off the tails. Straighten out the shrimp and skewer them through from the head.
- Cut each chikuwa into 5 pieces and stuff with cheese. Skewer 2 pieces at a time.
- Cut up the cabbage roughly and wash.
- Dip the skewers in the batter. Shake off any excess batter, then coat the skewers in the panko. Once you have breaded about 10 skewers, start frying.
- Fry them quickly in 170°C oil. The vegetable skewers take about a minute, and the meat skewers take about 2 minutes to cook.
- When the skewers are golden brown and crispy, drain off the oil very well and put the skewers on a rack. When the oil has drained off completely transfer the skewers to a serving plate.
- Scoop out any panko left in the oil after each batch is fried. The panko are very fine, so use a tea strainer to remove them until the oil is clean.
- Dip the skewers completely in the special sauce. Dip the cut cabbage that's served with the skewers in the sauce too! Beer is the drink to serve with this!
- Today I fried quail eggs, cherry tomatoes, lotus root, shrimp, chikuwa stuffed with cheese, beef round, thinly sliced pork, okra, eggplant, chicken thigh meat, and asparagus.
- These are authentic kushikatsu from a famous restaurant in Shinsekai. They were amazingly yummy!
- To boil quail eggs see. Don't buy precooked quail eggs. - - https://cookpad.com/us/recipes/148950-how-to-boil-easy-peel-quail-eggs
There are two main types of kushikatsu in Osaka. Kushikatsu is a dish in which meat and vegetables are stabbed on skewers and deep-fried in oil. In Japan, we call a dish in which bread crumbs are added to the ingredients and fried as "~Katsu." It is a Japanese food that is easy to eat even if you are not familiar with chopsticks because you can eat it with the skewer. The original kushikatsu (fried skewers) in Osaka. Staff are friendly and there is an English menu.
So that’s going to wrap it up with this special food kushikatsu (deep fried skewers) from shinsekai in osaka recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
