Kushikatsu-style Deep Fried Breaded Vegetables and Quail Eggs
The 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.
- 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.
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.
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