KUSHIKATSU Recipes

Material:

500 grams boneless chicken meat (fillet), cut into cubes being
1 whole lemon, take the water
1 teaspoon salt
Enough oil, for frying
Dyes:

150 grams of wheat flour
1 egg
¼ teaspoon baking powder
200 ml of water
Dressing Ingredients:

150 grams of wheat flour
250 grams of coarse bread crumbs
Sauce Ingredients:

2 tablespoons Kikkoman soy sauce
50 ml soy sauce english
2 tablespoons tomato sauce
½ tsp sugar
3 tablespoons water


How To Make Recipes Kushikatshu:



Mix the chicken with lime juice and salt, stir, let stand for 15 minutes. Stick to the skewers, set aside.
Mix all ingredients dyers, stirring until blended. Set aside. Roll each chicken skewer in flour until the entire surface is covered in flour. Dip into the liquid dye, and then roll in bread crumbs.

Heat oil and fry until browned kushikatshu. Remove and drain.
Sauce: Mix all sauce ingredients, then boil until boiling, remove from heat. Kushikatshu Serve with the sauce.

Tip: soy sauce English with English, made ​​of soy sauce, vinegar, molasses and cayenne. The color is yellow-brown.

Kushikatsu is a variation of the famous fried pork cutlet, tonkatsu. “Ton” is the Japanese word for “pork” and “katsu” is a corruption of the word “cutlet.” During the Meiji government, Japan opened to foreign commerce and culture. People were encouraged adopt Western ways in science, technology, and customs. The taboo against eating meat was abolished (1872), and many new meat dishes were created. Here is a good article summarizing the history of Japan.

These skewers were a confidence builder for my deep-frying skills. Success of this recipe depends on the care you give to coating the skewered pork and onions with flour, egg, and panko. To ensure a thick crispy but not greasy crust, each skewer is dredged in flour then eggs three times before the final coat of light and crunchy panko crumbs. Allowing the skewers to stand in a bowl meant that the coating would adhere to the meat and vegetables rather than sticking to a rack. The time between each step of the coating process allowed the flour to absorb the moisture from the egg to become a sort of paste.

Posted in: JAPANESE