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–+ servings

Kushiage (Japanese Deep-Fried Skewers)

Prep Time20 minutes
Cook Time20 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Ingredient Suggestions

  • 32 bamboo skewers
  • 4 slices lotus root (renkon)
  • 8 slices eggplant
  • 8 quail eggs boiled
  • 4 fresh shiitake mushrooms stems removed
  • 8 shrimp deveined and deshelled
  • 4 pieces Camembert cheese
  • 4 pieces pork shoulder
  • 4 pieces chicken breast
  • cooking oil for deep frying

Batter

  • 150 g all-purpose flour or cake flour, plus extra for dusting if necessary
  • 250 ml cold water
  • 1 egg
  • 150 g panko breadcrumbs

Kushiage Sauce

  • 80 ml Worcestershire sauce
  • 60 ml dashi stock use plant-based for vegetarians and vegans
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 1 tbsp red wine
  • 1 tsp tomato ketchup

Instructions 

  • Start by cutting and drying all of your ingredients, then thread them onto bamboo skewers. For smaller ingrients like quail eggs or shrimp, you can stack 2-3 on one skewer (however, keep in mind the depth of your cooking oil).
    raw ingredients on bamboo skewers on a plate ready for battering to make kushi age
  • Take a small saucepan and add 80 ml Worcestershire sauce, 60 ml dashi stock, 1 tbsp sugar, 1 tbsp mirin, 1 tbsp red wine and 1 tsp tomato ketchup. Mix well and boil for 1 minute over a medium heat, then set aside for later.
    kushi age sauce heated in a small saucepan
  • Start heating oil for deep frying to 170 °C (338 °F) to 180 °C (356 °F). While you wait, combine 150 g all-purpose flour, 250 ml cold water and 1 egg in a large mixing bowl until smooth. Prepare one more plate with 150 g panko breadcrumbs.
    whisked batter in a bowl for kushi age
  • When your oil is ready, dip the skewered ingredients into the batter one at a time before rolling in the panko breadcrumbs. (Tip: If your ingredients are slippery, it can be worthwhile to coat them in a light dusting of flour before battering.)
    coating batter covered shrimp on a bamboo skewer in panko breadcrumbs ready to make kushi age
  • Once fully coated in breadcrumbs, carefully place the skewers into the oil and fry for approximately 3 minutes or until golden. (This time is an estimate and depends on the thickness of your ingredients.)
    panko battered shrimp on a bamboo skewer in pot of oil to make kushi age
  • Fry in small batches to avoid lowering the oil temperature too much. I recommend frying each ingredient at the same time (e.g. meat together, vegetables together etc.)
    panko battered shrimp on a bamboo skewer in pot of oil to make kushi age
  • Remove the cooked skewers from the oil and transfer them to a wire rack to drain.
    kushi age skewers resting on a wire rack in a steel container
  • Serve with your homemade dipping sauce and enjoy!
    dipping kushi age in homemade sauce