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1
Make fine panko first.
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2
Put panko in a sieve, and push through the mesh to make them fine.
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3
Next make the special sauce.
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4
Heat the red wine to evaporate the alcohol, add the bonito dashi stock, then honey and sugar and dissolve.
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5
Put in the rest of the sauce ingredients and bring to a brief boil to complete the sauce.
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Let cool.
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7
Next make the batter.
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8
Beat the egg, and combine with the milk and water.
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9
Add the flour to this and mix well.
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10
When there are no more lumps, add the grated yamaimo.
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11
The skewers should be less than 15 cm long.
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12
The most important point is to cut the skewered ingredients small.
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13
This way they will fry up quickly with a crispy finish, and will look good too!
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14
Cut beef round or chicken thigh meat into 2 cm cubes, and skewer 3 at a time.
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15
Squeeze the meat when they are on the skewer to even them out.
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16
Aim to put a bit less than 20 g of meat on a skewer.
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17
Spread out the pork slices neatly, season lightly with salt and pepper and wrap around the skewers.
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18
Squeeze the meat around the skewer to even it out.
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19
Sliced pork skewers are tender, delicious and inexpensive!
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20
Take the stem ends off the cherry tomatoes before skewering them.
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21
Poke several holes in them to prevent them from exploding when fried!
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22
Do this when the tomatoes are on the skewer.
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23
Take the shells and tail of the shrimp and de-vein.
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24
Cut the tips off the tails.
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25
Straighten out the shrimp and skewer them through from the head.
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26
Cut each chikuwa into 5 pieces and stuff with cheese.
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27
Skewer 2 pieces at a time.
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28
Cut up the cabbage roughly and wash.
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29
Dip the skewers in the batter.
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30
Shake off any excess batter, then coat the skewers in the panko.
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31
Once you have breaded about 10 skewers, start frying.
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32
Fry them quickly in 170C oil.
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33
The vegetable skewers take about a minute, and the meat skewers take about 2 minutes to cook.
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34
When the skewers are golden brown and crispy, drain off the oil very well and put the skewers on a rack.
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35
When the oil has drained off completely transfer the skewers to a serving plate.
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36
Scoop out any panko left in the oil after each batch is fried.
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37
The panko are very fine, so use a tea strainer to remove them until the oil is clean.
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38
Dip the skewers completely in the special sauce.
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39
Dip the cut cabbage that's served with the skewers in the sauce too!
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40
Beer is the drink to serve with this!
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41
Today I fried quail eggs, cherry tomatoes, lotus root, shrimp, chikuwa stuffed with cheese, beef round, thinly sliced pork, okra, eggplant, chicken thigh meat, and asparagus.
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42
These are authentic kushikatsu from a famous restaurant in Shinsekai.
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43
They were amazingly yummy!
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44
To boil quail eggs see.
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45
Don't buy precooked quail eggs.
