Kushikatsu (串カツ)

Kushikatsu is the definitive Osaka street snack — bite-sized pieces of meat, seafood, and vegetables threaded on bamboo skewers, crumbed in panko, and deep-fried to golden perfection. Born in the working-class Shinsekai district in the early 20th century, the golden rule is absolute: no double-dipping in the communal tonkatsu sauce.

Serves: 4

Ingredients

Skewers (12–16 pieces):

• 200 g (7 oz) pork loin, cut into 3 cm (1¼ inch) cubes
• 150 g (5 oz) large prawns, peeled and deveined
• 100 g (3½ oz) chicken thigh, cut into cubes
• 1 small onion, cut into wedges and layers separated
• 6 button mushrooms, halved
• 4 quail eggs, hard-boiled and peeled

Batter:

• 100 g (¾ cup) plain flour
• 2 eggs, beaten
• 150 g (2½ cups) panko breadcrumbs
• Salt and white pepper

Sauce:

• 4 tbsp (60 ml) Worcestershire sauce
• 2 tbsp (30 ml) tomato ketchup
• 1 tbsp (15 ml) soy sauce
• 1 tsp (4 g) sugar

To fry:

• 1 litre (4 cups) neutral oil

Instructions

1. Thread each ingredient onto bamboo skewers. Season lightly with salt and white pepper.
2. Mix sauce ingredients together and pour into a communal dipping bowl.
3. Set up a breading station: flour, beaten egg, then panko. Coat each skewer in flour, dip in egg, then press firmly into panko to adhere.
4. Heat oil to 175°C (350°F) in a deep pot or wok. Test with a panko crumb — it should sizzle immediately and rise to the surface.
5. Fry skewers in batches of 4–5, turning once, for 2–3 minutes for small pieces and 3–4 minutes for pork, until deep golden brown. Drain on a wire rack.
6. Serve immediately with the dipping sauce and shredded cabbage. Enforce the no-double-dipping rule.

Cook's Notes: Vary the skewers seasonally — asparagus, lotus root, cheese-stuffed shishito peppers, and mochi-wrapped pork are all popular. The cabbage is not decoration; it refreshes the palate between skewers.