Entree: Japan – Kansai / Osaka-Kyoto – 串カツ ➤ Kushikatsu (Osaka-style skewered and panko-breaded deep-fried meat and vegetables served with a tangy brown sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (454 g) pork loin, trimmed and cut into 8 bite-size pieces (approx. 2 oz/55 g each)
- 8 bamboo skewers, 8 in (20 cm) long
- 1 cup (120 g) all-purpose flour
- 2 large eggs, approx. 2 oz (50 g) each, beaten with 2 tbsp (30 ml) water
- 2 cups (200 g) panko breadcrumbs
- 6 cups (1.4 L) vegetable or peanut oil for deep frying
- 4 cups (400 g) finely shredded cabbage (for serving)
- 1 lemon, cut into wedges (for serving)
- Salt and freshly ground black pepper to taste
- For the kushikatsu sauce:
  - 1/2 cup (120 ml) Worcestershire sauce
  - 2 tbsp (30 ml) ketchup
  - 1 tbsp (15 ml) soy sauce
  - 1 tbsp (12 g) granulated sugar

Instructions

1. Soak bamboo skewers in water 20 minutes to prevent burning. Thread each pork piece onto a skewer, leaving space at the top to hold. Season meat lightly with salt and pepper.  
2. Set up three shallow trays: one with 1 cup (120 g) flour, one with the beaten eggs mixed with 2 tbsp (30 ml) water, and one with 2 cups (200 g) panko breadcrumbs. Dredge each skewer in flour, shake off excess, dip into egg wash, then press into panko to coat evenly. Place coated skewers on a tray and refrigerate 15 minutes to help coating adhere.  
3. Meanwhile, combine sauce ingredients in a small saucepan and heat gently until sugar dissolves; keep warm.  
4. Heat oil in a deep pot or fryer to 350°F (175°C). Fry kushikatsu in batches, 2–3 skewers at a time, until panko is deep golden and pork is cooked through, about 2–4 minutes per batch depending on size. Do not overcrowd.  
5. Drain on a wire rack or paper towels. Serve immediately with shredded cabbage, lemon wedges, and the warm kushikatsu sauce for dipping.