Kushikatsu Recipe

Method3 steps · about 30 min

1. 1

   Step 1: Cut the 1 lb pork tenderloin into bite-size pieces, the brown onion (1) into small wedges, and the 4 Japanese green peppers into seeded halves. Remove stems from the 8 shiitake mushrooms. Prepare 8 peeled lotus-root slices about 1 cm thick. Thread the pork and vegetables onto skewers; keep the pork pieces similar in size so they cook evenly.

   Uses 1 lb pork tender loin · 1 brown onion · 4 Japanese green pepper · 8 Shiitake mushrooms · 8 slices Renkon lotus root

2. 2

   Step 2: Whisk 1 1/2 cups flour, 2 eggs, 1 cup milk and 2 tablespoons oil in a medium bowl. Dip the prepared pork and vegetable skewers in this batter, let excess drip off, then coat with the 2 cups fine bread crumbs. Discard batter or crumbs contaminated by raw pork after coating.

   Uses 1 1/2 cup all purpose flour · 2 eggs · 1 cup milk · 2 Tbsp oil · 2 cups bread crumbs (fine) · Raw pork and vegetable skewers

3. 3

   Step 3: Heat deep-frying oil to 350°F (about 175°C). Fry the coated skewers in batches without crowding until golden brown and the vegetables are tender. Check the thickest pork pieces reach at least 63°C (145°F); drain on a rack and rest cooked pork skewers for at least 3 minutes before serving. Serve the cooked skewers with ready tonkatsu sauce for dipping.

   Rest cooked pork skewers · 3 minUses Battered and crumb-coated skewers · oil (for deep-frying) · Tonkatsu sauce