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Vegetable kushikatsu
Breaded vegetable skewers
串カツ (kushikatsu): panko-crusted vegetable skewers from Osaka's Shinsekai, dipped once in thin, tangy sauce
Kushikatsu belongs to Shinsekai, the neon-lit old entertainment district at the foot of Osaka's Tsutenkaku tower. Since the 1920s, labourers have stood at its counters eating skewers fried to order, dunked in a shared steel pot of thin, fruity sauce. The famous house rule, 'no double dipping', is printed on signs everywhere. Vegetables are as popular as meat there: lotus root, shiitake, onion, asparagus and, a local favourite, chewy mochi and cheese. Have a plate of raw cabbage leaves on the side; they're free at every shop and used to scoop extra sauce. Chef's tip: use fine panko, or blitz ordinary panko briefly. Fine crumbs give the thin, crunchy jacket that Osaka shops are known for.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the skewers
- 5 ½ oz lotus rootpeeled, cut into 1 cm rounds
- 8 fresh shiitake mushroomsstems removed
- 1 onioncut into 1.5 cm wedges
- 8 asparagus spearshalved
- 7 oz kabocha squashcut into 7 mm slices
- 2 kirimochi (dried rice cake)each cut into 4
- 3 ½ oz firm mozzarella or Cheddarcut into 2 cm cubes
For the coating
- 2 ⅞ oz plain flour
- 1 egg
- ½ cup cold water
- 3 ½ oz fine panko breadcrumbs
- vegetable oilfor deep-frying
For the dipping sauce
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 tbsp water
To serve
- 4 white cabbage leaves (optional)torn into pieces
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Method
0/7 doneStep 1: Stir 6 tbsp vegetarian Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp soy sauce, 1 tsp sugar and 4 tbsp water together in a small pan over low heat for 2 minutes until the sugar dissolves. Cool and pour into a deep, narrow dish, deep enough to dunk a skewer.
2 minStep 2: Microwave 7 oz kabocha squash and 5 ½ oz lotus root with a splash of water, covered, for 2 minutes so they cook through in the oil. Pat dry.
2 minStep 3: Thread 5 ½ oz lotus root, 8 fresh shiitake mushrooms, 1 onion, 8 asparagus spears, 7 oz kabocha squash, 2 kirimochi (dried rice cake) and 3 ½ oz firm mozzarella or Cheddar onto 24 bamboo skewers, one or two pieces per skewer, leaving a handle at the end.
Step 4: Whisk 2 ⅞ oz plain flour, 1 egg and ½ cup cold water into a smooth batter as thick as double cream. Spread 3 ½ oz fine panko breadcrumbs on a tray.
Step 5: Dip each skewer in the batter, let it drip, then roll in panko and press the crumbs on firmly. Common mistake: coating cheese once. Dip cheese and mochi twice in batter and panko, or they melt through the crust and burst in the oil.
Step 6: Heat vegetable oil, 5 cm deep, in a deep pan to 350°F: a pinch of panko should sizzle at once and float. Fry 5–6 skewers at a time for 1–2 minutes (cheese and mochi about 1 minute), until deep golden and the bubbles get smaller and quieter.
12 minStep 7: Drain on a rack. Serve hot with the sauce and 4 white cabbage leaves. Dip each skewer once only; spoon extra sauce on with a cabbage leaf, Shinsekai style.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 14 g
- Carbs
- 50 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable kushikatsu take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
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