AppetizerSnack

Kushikatsu

Name: Kushikatsu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 porcje
Cuisine: japanese
Ingredients: 250 g pork loin cut into 2cm cubes; 100 g shrimp peeled and deveined; 4 szt. shiitake mushroom stems removed; 0,5 szt. green bell pepper cut into 2cm squares; 0,5 szt. onion cut into 2cm wedges; 1 szt. egg beaten; 0,5 szklanka all-purpose flour; 1 szklanka panko breadcrumbs; 4 łyżka soy sauce; 2 łyżka mirin; 1 łyżeczka sugar; 2 łyżka water; 4 szklanka vegetable oil

Kushikatsu are Japanese deep-fried skewers, featuring a variety of ingredients like meat, seafood, and vegetables, coated in panko breadcrumbs. This recipe offers a classic preparation, resulting in a crispy exterior and tender interior. They are traditionally served with a savory dipping sauce.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni
Na porcję: 545 kcal

Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

250 gpork loin, cut into 2cm cubes
100 gshrimp, peeled and deveined
4 szt.shiitake mushroom, stems removed
0,5 szt.green bell pepper, cut into 2cm squares
0,5 szt.onion, cut into 2cm wedges
1 szt.egg, beaten
0,5 szklankaall-purpose flour
1 szklankapanko breadcrumbs
4 szklankavegetable oil

dipping sauce

4 łyżkasoy sauce
2 łyżkamirin
1 łyżeczkasugar
2 łyżkawater

Sprzęt

paper towels · bamboo skewers · shallow dishes · deep pot · wire rack · kitchen thermometer

Sposób przygotowania

Krok po kroku

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.
Około 2 min
2
Thread the pork, shrimp, shiitake mushrooms, green bell pepper, and onion onto individual bamboo skewers, alternating ingredients as desired.
Około 10 min
Wskazówka kucharza: Ensure ingredients are cut to similar sizes for even cooking.
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.
Około 2 min
4
Dredge each skewer first in the all-purpose flour, tapping off any excess.
Około 5 min
5
Dip the floured skewer into the beaten egg, allowing any extra to drip off.
6
Finally, roll the skewer in the panko breadcrumbs, pressing gently to ensure a thorough coating.
7
Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).
Około 5 min
Wskazówka kucharza: Use a kitchen thermometer to monitor the oil temperature for best results.
8
Carefully place a few skewers into the hot oil, ensuring not to overcrowd the pot.
Wskazówka kucharza: Frying in batches helps maintain oil temperature.
9
Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.
Około 5 min
Wskazówka kucharza: Pork should reach an internal temperature of 63°C (145°F).
10
Remove the cooked skewers from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Około 1 min
11
Serve immediately with the prepared dipping sauce.

Na porcję

Wartości odżywcze

48%Ocena

Kalorie: 545,1kcal
Białko: 25,7g
Węglowodany: 31,6g
Tłuszcz: 34,8g
Błonnik: 2,2g
Cukry: 6,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store any leftover kushikatsu in an airtight container in the refrigerator.

Odgrzewanie

Reheat in an oven or air fryer until crispy and warmed through.