In Osaka‘s street food culture, kushikatsu refers to pieces of skewered meat, seafood and vegetables coated with panko and deep fried. A skewer can contain anywhere from one to four pieces of breaded food depending on the size and variety.
Cooking kushikatsu requires a pan large and deep enough to make sure that the skewered food is completely submerged in hot oil. A deep fryer is ideal.
Asian eggplants are thinner, longer and creamier than their counterparts in the northern hemisphere. If using non-Asian eggplants, cut into two-inch cubes.
Kushikatsu-style Deep Fried Breaded Vegetables and Quail Eggs
Recipe byThe vegetables in this kushikatsu-style dish are sweet potatoes and eggplants. Feel free to substitute your preferred combination of vegetables. Fresh mushrooms, cauliflower and taro are great choices.
Ingredients
- cooking oil for frying
- 2 large sweet potatoes peeled and cut into two-inch cubes or wedges
- 2 to 3 eggplants cut into rings about an inch thick (see notes after the recipe)
- 12 quail eggs boiled and peeled
- ⅓ cup flour
- 1 cup panko (you may need more)
- 2 large eggs
- ½ teaspoon salt
- tonkatsu sauce to serve
Instructions
- Start heating enough cooking oil in a wide pan to reach a depth of at least two inches. The ideal temperature is 350F.
- Dump the flour and panko in two shallow bowls.
- Lightly beat the eggs and salt in another shallow bowl.
- Dredge each piece of vegetable and quail egg in flour; shake off the excess.
- Dip the floured vegetables and eggs in egg then roll in panko.
- Fry the breaded vegetables and quail eggs in hot oil until the panko coating is golden and crisp.
- Drain the fried vegetables and quail eggs on a stack of paper towels before transferring to a serving plate with the tonkatsu sauce on the side for dipping.
