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Kushikatsu is deep-fried, battered food on skewers - the perfect drinking food. Here's our list of recommended kushikatsu restaurants in Osaka. Kushikatsu refers to a genre of deep-fried, battered skewered food that you eat dipped in a thin, black, sweet-tangy sauce.
Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at many standard occasions possibly. I am certain you will see lots of people who just like the Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka dishes that you simply make.
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Ingredients requirements - Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka:
- Prepare Special sauce
- Need 80 ml of Red wine
- Need 300 ml - Japanese Worcestershire sauce
- Require 1 tsp of Ketchup
- Get 1 tbsp for Tonkatsu sauce
- You need 1 tbsp - Honey
- Give 2 tbsp - Brown sugar
- You need 80 ml for Bonito dashi stock
- Provide for The batter
- Get 200 grams of Cake flour
- Take 1 - Egg
- Provide 100 ml Milk
- Prepare 100 ml - Water
- Need 50 grams for Yamaimo (grated)
- Give of Your favorite ingredients
- Give 1 - as much (to taste) Cherry tomatoes, asparagus, eggplant, onion, etc.
- Prepare 1 as much (to taste) Beef round, thinly sliced cut up pork, chicken thigh meat, shrimp, etc.
- Make ready 1 for as much (to taste) Boiled quail eggs, chikuwa stuffed with cheese, etc.
- Get for Panko
- Take 200 grams for Panko (dried)
If you have the chance to come to Osaka, one thing you'll want to try is the famous kushikatsu (fried skewers). This is the home of Osaka kushikatsu - deep-fried skewered meat and vegetables. Shinsekai is depicted in many Japanese novels, comics There are many dining facilities in Shinsekai and many restaurants serve affordable Naniwa (Osaka) style food such as kushikatsu, udon and okonomiyaki. "Decently delicious deep fried skewered." "Deep fried skewers - what's not to like?" "Intimate Kushikatsu in Shinsekai with." "I couldn't stop eating!" A hugely popular Osaka street food, Kushikatsu (Kushiage) are skewered meat and veggies that are breaded with panko and deep fried to golden crisp. There are Kushikatsu specialized restaurants (or stands) with just counter seatings that sell these deep fried skewers all over Japan, especially in.
Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka process:
- 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
Kushikatsu, deep fried things on skewers, wasn't something I was all that excited about trying in Osaka, but I should have known it would be some of the best deep fried things on This is not saying that kushikatsu is not available all over Osaka, but there's a high concentration in Shinsekai. Kushikatsu refers to skewers of meat, vegetable, fish, and other ingredients, which are then dipped into batter, breaded and deep-fried. It is a very popular casual food in Osaka. Kushikatsu restaurants can be found all over Osaka but Shinsekai is popular for the large. Kushiage, also known as Kushikatsu, is essentially deep fried food on a stick—or more specifically He first caught the kushikatsu bug during his time in Shinsekai, Osaka, the birthplace of Next skewer a few pieces carefully on a wooden or bamboo stick, leaving room at the bottom to hold onto.
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