Kushikatsu: Fried Pork and Onion Skewers

Kushikatsu is a variation of the famous fried pork cutlet, tonkatsu. “Ton” is the Japanese word for “pork” and “katsu” is a corruption of the word “cutlet.” During the Meiji government, Japan opened to foreign commerce and culture. People were encouraged adopt Western ways in science, technology, and customs. The taboo against eating meat was abolished (1872), and many new meat dishes were created. Here is a good article summarizing the history of Japan.

These skewers were a confidence builder for my deep-frying skills. Success of this recipe depends on the care you give to coating the skewered pork and onions with flour, egg, and panko. To ensure a thick crispy but not greasy crust, each skewer is dredged in flour then eggs three times before the final coat of light and crunchy panko crumbs. Allowing the skewers to stand in a bowl meant that the coating would adhere to the meat and vegetables rather than sticking to a rack. The time between each step of the coating process allowed the flour to absorb the moisture from the egg to become a sort of paste.

deep-fried pork and onions on skewers
Fried Pork and Long Onion on Skewers
Kushikatsu

serves 4

recipe adapted from page 433
Assembling the Skewers:

  • 1 pound boneless pork loin, excess fat removed, cut into 20 cubes (original recipe:9 ounces / 12 pieces)
  • Salt and Black Pepper

Lightly season the pork and let it sit for half an hour.

  • 3 – 4 naganegi (Japanese long green onions), or young slender leeks, white part only

Cut the onions crosswise into 30 pieces, about 1 1/2″ long.

  • 10 bamboo skewers (6″ long, soaked in water for 30 minutes)

Thread a piece of onion, a cube of pork, onion, pork, and onion on each skewer.
Coating the Skewers:

  • 1/2 cup flour for coating (or more)
  • 2 eggs, lightly beaten
  • 2 cups breadcrumbs

pork and Japanese green onion skewers1. Put each of the above ingredients into a separate dish. Dredge each skewer of pork and onions in the flour. Shake or tap the skewer to shake off excess. I arranged the skewers in bowls, rather than placing them on a rack.
2. Dip each skewer into the egg, shake off excess egg, and dredge in flour again. Stand each skewer in bowls until all of them have been coated. I let the skewers stand in the bowls for 15 minutes to set the coating.
3. Repeat the egg and flour dipping. At this point, each skewer has been into the flour three times, and the egg two times.
4. Finally, dip each skewer in the egg again, shake off excess, and put it into the panko. Gently press the pork and onion so the breadcrumbs adhere well. Turn to coat the other sides. The skewers were left standing in the bowls while I prepped my deep frying operation.
Japanese deep-fried pork and onion skewersFrying:

  • vegetable oil for deep-frying

In a wide deep skillet (a wok works very well), heat 3 inches of oil over medium heat to 360°F. Add 2 or 3 skewers and cook until the crust becomes barely golden. Reduce the temperature of the oil to 300°F, and cook until the crust is quite golden, about 8 to 9 minutes. Drain the skewers on a paper towel-lined rack. Repeat to fry all of the skewers.
Serving:

  • bottle of tonkasu sauceTonkatsu sauce
  • 1 quart shredded cabbage

Serve the skewered pork and long onion, with tonkatsu sauce and shredded cabbage. I was interested in how the recipe for tonkatsu sauce compared with a commercial bottled sauce: It really is worth making your own!

⇐ Previous Post Next Post ⇒
(Not) Making Soba Noodles Japanese Chicken, Shiitake, and Long-Onion
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s