KitchenNippon

Ingredients for 4 Servings
Pork shoulder roast (豚肩ロース / Buta kata rōsu), OR
Pork cutlet (豚カツレツ / Buta katsuretsu) 1 slice about 1 cm thick (150g～200g)
Shiitake mushrooms (椎茸 / Shiitake) 4
Eggplant (茄子 / Nasu) 1-2 (1 if the eggplant [Japanese] is large)
Cherry tomatoes (ミニトマト / Mini tomahto) 8
Asparagus (アスパラガス / Asuparagasu) 2 (Should be on the fat side)
Green peppers (しし唐 / Shishitō) 8
Quail eggs (ウズラの卵 / Uzura no tamago) 8 (Boiled)
Cabbage (キャベツ / Kyabetsu) 4 leaves

Batter for One Batch
Cake flour (薄力粉 / Hakurikiko) 200 g
Egg (卵 / Tamago) 1
Milk (牛乳 / Gyūnyū) 100 ml
Water (水 / Mizu) 150 ml

Bread Crumbs
Fine dried bread crumbs (パン粉 / Panko) As much as needed

Oil
Preferably peanut oil(ピーナッツ油/P īnattsu abura) As much as needed

Sauce for About 25 Skewers
Red wine(赤ワイン/Aka wain) 160 ml
Worcestershire(ウスターソース/Usutāsōsu) 300 ml
Ketchup(ケチャップ / Kechappu) 10 g
Tonkatsu sauce(とんかつソース/Tonkatsu sōsu) 90 ml (Worcestershire OK as a substitute)
Honey(はちみつ / Hachimitsu) 60 g
Sugar(砂糖 / Satōh) 20 g
Soy sauce(醤油/ Shōyu) 60 ml
Dried soup stock(だし顆粒/Dashikaryū) 2 tsp
Water(水 / Mizu) 300 ml

How to Make

1. Cut the pork into bite-size pieces. Add salt and black pepper.

2. Cut the asparagus into bite-size pieces.

3. Cut the shiitake mushrooms and Japanese eggplant into bite-size pieces, too. Cherry tomatoes and boiled quail eggs should be used as is.

4. Put the meat and vegetables on skewers, with one ingredient per skewer.

5. Prepare the batter. Mix very well.

6. Dip the skewers into the batter. Make sure everything is coated well.

7. Coat the skewers with bread crumbs.

8. Heat the oil. Cook the skewers until the batter turns golden.

9. Remove the skewers from the oil and let the excess oil drain off.

10. Prepare the sauce. Add the red wine to a pot and place the pot on high heat to boil off the alcohol. Add the other sauce ingredients. Once the contents of the pot come to a boil again, turn off the heat.

11. Serve the skewers (kushiage) hot, together with the sauce.

Key Points
Cutting the meat and vegetables into bite-size pieces will allow the kushiage to cook quickly. Cooking quickly is important for serving the kushiage while it is still hot.
In Osaka, it is traditional to serve the kushiage and sauce separately, and to have the customer put the sauce on the kushiage when they eat it.

Recipe Developed by: Machiko Tateno