29min 4 ppl
Kushikatsu
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 7 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 16g
Carbs 24g
Fats 17g
About this dish
Skewers of pork loin, sweet potato and shiitake mushroom breaded in panko and deep-fried until deeply crisp, served with a sharp ketchup and Worcestershire dip. An Osaka bar-food classic with a strict one-dip rule.
Allergy Info
Gluten, Eggs, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Sweet Potatoescut into cubes150 g
- Shiitake mushrooms100 g
Meat & Poultry
- Pork loincut into cubes400 g
Dairy & Eggs
- Eggsbeaten1
Dried Goods
- Plain flour60 g
- Panko breadcrumbs100 g
Oils & Condiments
- Vegetable Oilfor deep frying700 ml
- ketchup30 g
- Worcestershire sauce30 ml
Utensils
- Chopping board
- Sharp knife
- Bamboo skewers
- Mixing bowl
- Large saucepan
- Meat thermometer
Method
1
Cut the pork loin, sweet potatoes and shiitake mushrooms into bite-sized chunks.
Approx. 8 minutes
2
Thread the pork, sweet potato and mushroom pieces alternately onto skewers.
Approx. 8 minutes
3
Set up three shallow bowls: one with plain flour, one with beaten egg, and one with panko breadcrumbs.
Approx. 3 minutes
4
Coat each skewer first in flour, then in egg, then press firmly into the panko to coat all over.
Approx. 8 minutes
5
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 6 minutes
6
Fry the skewers in batches for 4 minutes, turning occasionally, until deep golden and crisp. Check the pork reaches 63°C with a meat thermometer.
Approx. 8 minutes
7
Drain on a wire rack, then stir together the ketchup and Worcestershire sauce for dipping.
Approx. 3 minutes
