Kushi Katsu 串カツ

Ingredients

• 2 prawns
• 2 slices renkon rotus roots (about 5mm thick)
• 4 quail eggs
• 2 slices pumpkin
• 2 slices zucchini
• 2 cups panko crumb
• 200 ml oil (for deep fry)
• 4 tbsp plain flour
• 50 ml cold water
• 1 tbsp Japanese mayonnaise (I used Kewpie brand one)
• 1/2 cup Worcestershire sauce
• 1 tsp tonkatsu sauce
• 1/2 tsp ketchup
• 1 tsp soy sauce
• 1 tbs sugar
• 1/4 cup water

Instructions

1. 1

   cut ingredients: Prepare the ingredients by cutting and slicing to bite size.

2. 2

   spear ingredients with skewers: Spear the prepared ingredients with skewers and set aside.

3. 3

   make batter: Mix the egg, flour, water and mayonnaise in a small bowl to make a batter.

4. 4

   coat ingredients with batter and panko crumbs: Coat all skewered ingredients with batter, then coat with the panko crumbs.

5. 5

   heat oil: Heat frying oil in a deep pan that is a deep enough so the skewers can be dipped in, until it reaches around 180 degrees Celsius.

6. 6

   deep fly: Deep fry each skewer until it’s crispy and golden brown.

7. 7

   make sauce: Place all sauce ingredients in a small saucepan over medium heat.

8. 8

   combine and dissolve ingredients: Combine and stir until all ingredients dissolve. Turn the heat off just before it boils.

9. 9

   serve kushi katsu with sauce: Serve Kushikatsu with the dipping sauce.