Kushikatsu Recipe (Deep-Fried Skewered Meat and Vegetables with Special Sauce) | Cooking with Dog

Kushikatsu Recipe (Deep-Fried Skewered Meat and Vegetables with Special Sauce) | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” Konnichiwa. Today, we are making Kushikatsu, a specialty dish in Osaka. It’s a fun dish where the ingredients are skewered and deep-fried. First, let’s make the sauce. Combine the Japanese Worcester sauce, okonomiyaki sauce, tomato ketchup, and water. Stir to mix thoroughly. You can also enjoy the kushikatsu with salt and sudachi citrus fruit. Next, let’s make the batter. Combine the egg and cold water in a bowl. Thoroughly beat the mixture with a balloon whisk until the egg white loses its consistency. Sieve the flour into the bowl. You can use all purpose flour or cake flour. Alternatively, combine tempura batter mix and water without using the egg. Mix the batter until all the pockets of dry flour have disappeared. Let’s prepare the ingredients. Make numerous shallow cuts in the beef steak to tenderize it. Flip it over, and make cuts on the other side. Lightly season it with salt and black pepper. Dice the steak into 2 cm (0.8″) pieces. Skewer 2 pieces of beef with a bamboo stick. This cut is beef round but sirloin or tenderloin can also be used. Leave a slight gap between the meat to help it cook well. These long peppers are called Amanaga peppers. The peppers may burst in hot oil so make sure to pierce them numerous times along the flesh with a bamboo skewer. You should also pierce the cherry tomatoes to keep them from bursting. Skewer each pepper with a bamboo stick from the stem end to the tip. Amanaga peppers don’t have any pungent taste and have a distinct refreshing flavor. Snap off the root end of the asparagus spear. Peel off the firm skin from the bottom part so that you can boil, or use it in stir-fried dishes. Skewer the asparagus spear with a stick. Slice the onion into 1 cm (0.4″) slices. From the outer layers, skewer the onion with a wooden pick. To keep the layers from separating, skewer it with another pick from the other side. Be sure to remove the picks before you enjoy the kushikatsu to avoid hurting yourself. We have 7 additional ingredients; prawns, scallops, fresh shiitake mushrooms, cherry tomatoes, eggplants, and camembert cheese. Please check out our shrimp egg tendon video for how to prepare the prawns. Let’s deep-fry the kushikatsu. As shown, this is the desired consistency of the batter. If it is too thick or heavy, add a small amount of water to adjust it. First, start with the vegetables. Coat each ingredient with the batter. Ladling the batter over the ingredients will help to coat them evenly. Drop off the excess batter. Then, cover the ingredient with panko, Japanese breadcrumbs. Heat the vegetable oil to 170°C (338°F) in a pot. The amount of oil should be enough so that the ingredients are half-submerged. Lightly press the panko to firmly attach it to the ingredients. Place the amanaga pepper, asparagus spear, and onion into the oil. Don’t touch them until the surface firms up. When the batter is slightly browned, flip them over. Deep-fry until deliciously golden brown. Thoroughly remove the excess oil and place the kushikatsu onto a cooling rack. Let’s cook the other ingredients; the fresh shiitake, cherry tomato, eggplant, and camembert cheese. Remove the moisture on the surface of each ingredient thoroughly before coating with the batter to keep the oil from popping. Be sure to thoroughly coat the cheese with the batter and firmly attach the panko to it otherwise the batter may fall off and the melting cheese can leak into the hot oil. You should cook the vegetables first before the oil absorbs the odors of the meat and seafood. And now, let’s deep fry the beef, prawns, and sashimi-grade scallop. The ingredients of kushikatsu are small so you should choose finely ground panko. Finely ground panko goes into the gaps of ingredients and firmly attaches together. This will help deep-fry the kushikatsu evenly and create a light, crispy texture. You can also grind regular panko with a food processor or crumble it into smaller pieces in a plastic bag. Meat and seafood easily become tough so deep-fry them at a relatively high temperature, about 180°C (356°F) for a shorter time. The beef and scallop are tender and delicious at medium rare but you can cook them as you like. Kushikatsu is a specialty dish in Osaka, and many food bars and restaurants specialize in this dish. Be sure not to dip your kushikatsu in the sauce twice because you are sharing the sauce with other customers. Double-dipping is considered bad manners and unsanitary. Bet Kushikatsu goes excellent with beer. A pity no beer today. If you want to dip the kushikatsu more than once, scoop the sauce up with a slice of cabbage leaf, which is usually served as a free condiment. If you are cooking it at home, you can dip it as many times as you want if your family or friends don’t mind it. Good luck in the kitchen!

100 thoughts on “Kushikatsu Recipe (Deep-Fried Skewered Meat and Vegetables with Special Sauce) | Cooking with Dog”

  1. Happy new year, Chef! Thank you for another wonderful recipe. I hope the coming year brings you lots of joy and happiness!

  2. Love this show! make me think of my good time I had travelling in japan some years ago. Now I know how to make this at home and maybe arrange some small party with this (Still have an urge to do cuisinary tour @ Osaka again lol)

    Thank you and Happy New Year!

  3. 久しぶりに拝見しに来ました!


  4. Chef I love your videos so much! I remember watching The Melonpan video because I was obsessed with the stuff, (still am too), watching you cook has always brought me great joy and I hope you cook for many years to come! Love your work! Take care

  5. A tip for an ingredient to use: Mochi. You know these hard mochis which are for cooking? Fry them as a kushikatsu skewer. I had one of these in Osaka and it tasted amazing. Maybe you will need to cook them a bit beforehand so you will get it onto the skew?

  6. It looks delicious! I love the tips about courtesy added at the end too, it’s always good to let people know about proper etiquette when sharing with others 🙂 someone get chef a beer!!

  7. We missed you so much! My family loves the dishes I learned how to make from watching your videos! It is so nice to see you making new videos!! Thank you for all that you have done and continue to do. I watch and rewatch your videos all of the time. Can't really find cooking shows on TV that are like yours. So many people appreciate what you do, I just never got the chance to tell/write you that.

  8. Please keep making more videos! I look forward to every one : ) cooking with dog has been something ive looked forward to when i had nothing else, i owe chef and francis a lot!! the whole CwD team are my saviors thank you for the amazing food and videos!!

  9. It was funny, was watching some old videos hoping Chef was holding up alright and here we are now, shes fine and well and making more videos

  10. 長い間待っていたので、料理をやめるな。私はこのチャンネルが大好きです。ありがとうございます

  11. The dog in the apron moves its mouth! At 1:23 Also at 3:56, and through the video☺, nice apron!
    So sorry to hear about Francis!😯. Our sharpei , Sack, our first dog, also left 6 months ago, and we still miss him dearly.
    I love the way you explain and prepare your food. This will be my first Japanese dish .
    Love and regards from Guatemala

  12. Thank you for continuing to share these unique Japanese recipes. I don't think there's anything else on YouTube that has Japanese home cooking so professionally presented! I've been following since 2013, but was shocked to find there are videos dating back to 2008!

    While Francis will always be in our hearts, I hope you'll find another canine host not to take Francis' place, but to continue bringing joy for us fans of your channel 🙂

    I wish you well and please keep up the great work!

  13. When I was still a child Cooking with Dog was one of the first youtube channels that I ever found. I still make your custard frequently! I am so happy to see new videos and even without Francis I love them.

  14. I hope you will be better ! !! I like as much as possible your lovely channel.
    I did some dish from your channel and I'll never forget the regretted Francis ! RIP Francis <3

  15. サクサクしていてすごく美味しそう!

  16. This is great !! i have taken all your advice,I jumped out of my comfort zone and now make variety of recipes. I just crated a YouTube channel to follow my progress.My first blog is due to drop in 1 hour .I would love some support /feedback so please hit subscribe and check it out . please.

  17. I just watched your ramen recipe and I just read that you had an accident. I know it happened years ago but I am so happy that you have recovered so well. I am going to watch all of your videos ❤️❤️❤️

  18. I'm so glad you're still making videos. I love your recipes!
    Soon I'll move in a big city with several Asian restaurants, and I'm more than ready to try your more recent recipes!

  19. your videos are what inspired me to cook healthy and yummy meals! 🙂 will you be selling any more of the Francis bento boxes in the future? much love from the USA ♡

  20. シェフのお料理大好きです。もっともっとたくさん動画をアップしてください。みんな、シェフのお料理を楽しみにしていますよ!😃神戸で戴いた串カツによく似ています。丁寧な下処理が上品に仕上げるコツですね!😄

  21. Love your videos can you make the Japanese version of the egg salad sandwiches and different assortment since some wish to enjoy and experience the infamous egg sandwich from Japanese convenience stores.

  22. When chef san posted vids again but without Francis, I cried a river.
    The Francis on the apron is still telling us steps to happy Japanese cooking, and ultimate Japanlish too 😂

  23. Please don’t stop !! I always waiting for your latest videos.. and i really love your recipes, always come as a single or smaller batch, simple and tasty..

    Greetings from Indonesia!!!😍

  24. 3年前に日本語がぜんぜんわからずに、このチャネルを見ていた。今は日本語を勉強していて、まあ日本に留学したことも
    あります。やっと今、chef のはじめの話がわかりました。キセキだなっと思っています。

  25. this channel allows me to cook delicious food for my friends and family. arigatou gozaimasu! kushikatsu oishisou!

  26. I stumbled upon you a few years ago and I would watch your videos pretty religiously. I made your okonomiyaki recipe on the first real date I had with the love of my life. Shes not here anymore but I will never forget your channel an how it made both of us feel when we would watch you and Francis. Keep up that amazing work and thank you. For giving me a chance to make something amazing for my Kelli.

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