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Kushikatsu 串かつ

Some of my favorite winter nights in Japan were spent in cozy Kushikatus bars drinking sake and waiting for the chef to surprise us with his next little treat. Each person in the bar had a plate that was really more like a plank of wood and chef would stack them up one at a time.

In Japanese, kushi 串 translates to skewers and katsu かつ translates to deep-fried meat.

The best way to eat Kushikatsu is right out of the fryer. Prepare everything in a advance and plate onto several serving plates or bowls. Heat up an oil fryer or fondu pot. Really any meat or vegetable can be used. Below are a list of popular items. For a group of four choose five or ten items to start.


  • 1 Medium onion
  • 1/2 lb Pork Shoulder
  • 1/2 lb Shrimp
  • 2 Chicken thighs
  • 1 lb pork
  • 6 Asparagus sticks
  • 2 Sweet potatoes
  • 1 Japanese leek
  • 2 Green onion
  • 1/2 Cup Ginko nuts
  • 1 Eggplant
  • 1 Block of cheese
  • Mochi
  • Coating
  • Panko
  • 1/4 Cup flour
  • 2 Beaten eggs
  • Extras
  • 20 Bamboo skewers
  • Salt and pepper
  • Dipping Sauces

Tonkatsu Sauce

  • Miso Sauce
  • 3 1/2 Tbs Miso
  • 1 Tbs Sake
  • 1 Tbs Mirin
  • 1 Tbs Sugar


  1. Cut the meat and vegetables into bite size pieces. (If using sweet potatoes boil until they are soft.)
  2. Prepare cut meats and vegetables on plate.
  3. Prepare one plate with egg and flour mixed together and a second plate with Panko.
  4. Heat up your fryer or fondu pot.
  5. Stick vegetables one at a time onto skewers. Salt and pepper to taste, dip into egg flour mix and then roll in Panko.
  6. Sprinkle flour on both sides of the skewers then dredge in egg then cover with Panko.
  7. Deep fry until golden brown, about 3 minutes on each side.
  8. Before eating rest the cooked skewer on a paper towel or small rack.
  9. Don't forget to dip into the Tonkatsu or Miso sauce.