How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kushiage (Japanese Style Oil Fondue)?

You need 22 ingredients. The key ingredients include: 32 ounces canola oil, 7 ounces round of beef, 4 asparagus, 8 quail eggs, and more.

Is Kushiage (Japanese Style Oil Fondue) suitable as seafood?

Yes, Kushiage (Japanese Style Oil Fondue) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Kushiage (Japanese Style Oil Fondue)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kushiage (Japanese Style Oil Fondue) Recipe

Name: Kushiage (Japanese Style Oil Fondue)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces canola oil; 7 ounces round of beef; 4 asparagus; 8 quail eggs; 4 pearl onions; 4 shiitake mushrooms; 1 piece salmon; 1 piece cod; 3 ounces minced chicken breast; 8 pieces perilla leaves; 1 chicken breast fillet; 3 eggs; 1/2 cup all-purpose flour; 1 cup bread crumbs; Pinch salt and pepper; 1/2 zucchini; 4 scallops; Pinch ginger powder; 1 boiled egg; 3 pickles; 6 tablespoons mayonnaise; 4 tablespoons worcester sauce

Try this homemade Kushiage (Japanese Style Oil Fondue) recipe the whole family will love. Made with canola oil, beef, asparagus and eggs. Easy step-by-s…

This Kushiage (Japanese Style Oil Fondue) relies on simple, everyday ingredients such as canola oil, round of beef, asparagus and quail eggs. It comes together quickly and makes 4 servings, at about 2978 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

2978

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Kushiage (Japanese Style Oil Fondue)

Tips for the best results

Variations & substitutions

My Personal Notes

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