Snack · 40 min · japanese

Kushikatsu

Pork loin does the heavy lifting here, with shrimp rounding it out. A Japanese snack that takes 40 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 0.5 lb Pork loin
• 0.5 lb Shrimp
• 8 oz Lotus root
• 1 Onion
• 8 Shishito peppers
• 1 cup Flour
• 1 Egg
• 1 cup Water
• 2 cups Panko
• 0.5 cup Bulldog sauce
• 2 cups Cabbage

Steps

1. Cut everything into bite-sized pieces and thread onto short bamboo skewers — one ingredient per skewer.
2. Whisk the flour, egg, and water into a thin batter. Dip each skewer, then roll in panko.
3. Fry at 350 degrees 2 to 3 minutes until deep golden; drain upright.
4. Serve over shredded cabbage with a communal dish of sauce. The iron rule of Osaka: no double-dipping.
5. Order of operations: fry, dip once, eat, repeat. Kushikatsu is a rhythm as much as a meal.

Build my plan — free

← All recipes