Kushikatsu

下ごしらえ

材料

作り方

手順

1. 1

   Prepare the dipping sauce by combining the soy sauce, mirin, sugar, and water in a small bowl; stir until the sugar dissolves and set aside.

   約2 分

2. 2

   Thread the pork, shrimp, shiitake mushrooms, green bell pepper, and onion onto individual bamboo skewers, alternating ingredients as desired.

   約10 分

   調理のヒント： Ensure ingredients are cut to similar sizes for even cooking.

3. 3

   Set up a breading station with three shallow dishes: one for the all-purpose flour, one for the beaten egg, and one for the panko breadcrumbs.

   約2 分

4. 4

   Dredge each skewer first in the all-purpose flour, tapping off any excess.

   約5 分

5. 5

   Dip the floured skewer into the beaten egg, allowing any extra to drip off.

6. 6

   Finally, roll the skewer in the panko breadcrumbs, pressing gently to ensure a thorough coating.

7. 7

   Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).

   約5 分

   調理のヒント： Use a kitchen thermometer to monitor the oil temperature for best results.

8. 8

   Carefully place a few skewers into the hot oil, ensuring not to overcrowd the pot.

   調理のヒント： Frying in batches helps maintain oil temperature.

9. 9

   Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.

   約5 分

   調理のヒント： Pork should reach an internal temperature of 63°C (145°F).

10. 10

    Remove the cooked skewers from the oil and place them on a wire rack lined with paper towels to drain excess oil.

    約1 分

11. 11

    Serve immediately with the prepared dipping sauce.