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Kushikatsu (Fried Skewers)
Serves 2 (12 skewers) · About 40 min
Pork, onion and quail eggs on skewers, coated in fine panko and fried. Eat dipped in sauce with raw cabbage.
① Cut the ingredients→② Put on skewers→③ Coat the fish→④ Heat the oil→⑤ Fry
What to buy
Meat
Vegetables
Eggs & packaged foods
Bread & flour
Household goods
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How to make it
1
Cut the ingredients
- Tear each cabbage leaf into 4–6 by hand, soak in a bowl of water for 5 min, then drain in a colander. Keep in the fridge
- Cut the onion into 4 wedges on a cutting board. Do not cut off the core at the root end, so the layers don't fall apart on the skewer
- Cut the pork into 2.5 cm cubes on a cutting board (about 12 pieces). Sprinkle with a pinch of salt and a pinch of pepper
- Take the quail eggs out of the bag and pat dry with paper towels
- You cut the vegetables first so you don't use a cutting board that raw meat has touched
How to tell it's doneThe cabbage, onion, pork and quail eggs are all ready.
2
Put on skewers
- Put 3 pieces of pork on each skewer (4 skewers)
- 1 onion wedge per skewer. Push the skewer straight through from the side so the layers stay together (4 skewers)
- Put 2 quail eggs on each skewer (4 skewers)
- Leave about 5 cm free at the handle end of each skewer
- When done, wash your hands, knife and cutting board with dish soap, since they touched raw meat
How to tell it's doneYou have 12 skewers, and the pieces on each one stay in place without spinning.
3
Coat the fish
- Put 5 tbsp flour, 1 egg and 3 tbsp water in a bowl and mix until there are no lumps of flour (this is the batter)
- Spread 200 ml panko on a tray or plate
- Holding the skewer, dip the food in the batter, then the panko. Press the panko on lightly from the top with your hand
How to tell it's doneThe food is completely covered in panko, and you can't see the color inside.
4
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
5
Fry
- Holding the handles, gently lower skewers into the oil 3–4 at a time (adding many at once lowers the oil temperature)
- About 3 min for pork, about 2 min for onion and quail eggs. Turn over once partway through with cooking chopsticks
- Put them on a rack or paper towels to drain the oil. Fry the rest the same way
- Turn off the heat. Put on a plate, divide 4 tbsp tonkatsu sauce (chuno sauce) into small dishes and dip as you eat. Serve with the cabbage from step 1
How to tell it's doneThe coating is golden brown and feels light when you hold it with cooking chopsticks. Cut open 1 pork skewer: the inside is whitish, not pink.
Be carefulThe skewer handles get hot, so don't hold them in your bare hands for long right after frying.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The coating comes offYou did not pat the quail eggs dry in step 1, or there was not enough batter in step 3. Next time, pat them dry, then coat them all over in batter.
The outside burned but the pork is pink insideThe oil was too hot. Next time, check the bubbles in step 4, and turn the heat down if they are big. This time, cut one open, and if it's pink, fry 1–2 more min.
The coating is soggyThe oil was not hot enough, or you added too many at once. Next time, fry 3–4 at a time and check the bubbles before adding.
The onion fell apartYou cut off the core, or pushed the skewer along the layers. Next time, keep the core and push the skewer across the layers.
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