Kushi Katsu
Ingredients
The skewers
-
2
prawns
-
2
slices
renkon (lotus root)
-
4
quail eggs
-
2
slices
pumpkin
-
2
slices
zucchini
The batter and coating
-
2
cups
panko crumbs
-
200
ml
oil for deep frying
-
4
tbsp
plain flour
-
50
ml
cold water
-
1
tbsp
Japanese mayonnaise
The dipping sauce
-
½
cup
Worcestershire sauce
-
1
tsp
tonkatsu sauce
-
½
tsp
ketchup
-
1
tsp
soy sauce
-
1
tbsp
sugar
-
¼
cup
water
Instructions
- Prepare the ingredients by cutting them into bite-sized pieces.
- Spear the prepared ingredients with skewers and set aside.
- Mix the egg, flour, water, and mayonnaise in a small bowl to make a batter.
- Coat the skewered ingredients with the batter, then coat with panko crumbs.
- Heat oil in a deep pan until it reaches around 180 degrees Celsius.
- Deep fry each skewer until crispy and golden brown.
- Combine all sauce ingredients in a small saucepan over medium heat and stir until dissolved.
- Serve Kushi Katsu with the dipping sauce.
Nutrition Facts (estimated)
Servings
2
Calories
778
Total fat
59g
Total carbohydrates
53g
Total protein
9g
Sodium
1190mg
Cholesterol
169mg
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