Kushiage Batter Recipe

2022-11-06

By Sushi Master

Japanese Cuisine

Appetizer

Make traditional Japanese kushiage with this easy recipe for kushiage batter. Perfect for frying vegetables and meats, this batter yields crispy and flavorful kushiage every time.

Pitfalls on Kushiage Batter

 Consistency of the batter: Achieving the perfect consistency for kushiage batter can be a challenge. The batter should be thick enough to coat the ingredients evenly without being too heavy. Finding the right balance between the ingredients can take practice.

 Managing the frying temperature: Maintaining the oil at the ideal temperature is crucial for kushiage. If the oil is too hot, the batter may brown too quickly, leaving the ingredients undercooked. If the oil is not hot enough, the batter can become greasy and heavy.

 Avoiding excessive oil absorption: Kushiage can become oily if the batter absorbs too much oil during frying. To prevent this, it's important to ensure the ingredients are properly drained before coating them in batter and frying. Using a slotted spoon or rack can help remove excess oil.

 Skewer control: Skewering the ingredients for kushiage requires skill and precision. It can be challenging to ensure that the ingredients are properly secured, evenly threaded, and don't fall off during frying. Taking the time to arrange and secure the ingredients on skewers can lead to better results.

 Timing and coordination: Frying kushiage is often done in small batches to maintain the oil temperature and cooking consistency. Coordinating the frying process while ensuring each skewer is cooked to perfection requires attention and practice.

 Presentation and dipping sauces: Presenting kushiage beautifully on a plate can be challenging, especially if there are various ingredients and skewers involved. Creating an aesthetically pleasing arrangement and pairing it with delicious dipping sauces adds to the overall dining experience.

Ingredients

• 1 cup all-purpose flour (mugi-ko)

• 1/2 cup cornstarch (katakuriko)

• 1/2 tsp salt (shio)

• 1/4 tsp black pepper (koshō)

• 1/4 cup cold water (mizu)

• 1/4 cup sake

• 1 tsp soy sauce (shōyu)

• 1 egg (tamago)

• vegetable oil for frying (abura)

Instructions

1. In a mixing bowl, combine flour, cornstarch, salt, and black pepper. Mix well.

2. In a separate bowl, beat egg and add sake, soy sauce, and cold water. Mix well.

3. Slowly pour the egg mixture into the flour mixture, stirring constantly until the batter becomes smooth and few lumps remain.

4. Cut your desired vegetables and meats into bite-sized pieces.

5. Lightly coat the pieces in flour, shaking off any excess.

6. Dip the pieces into the batter, making sure to cover each piece well.

7. Heat vegetable oil in a deep pan or wok.

8. Carefully place the battered pieces onto skewers and gently lower them into the hot oil.

9. Fry until golden brown and crispy.

10. Use a slotted spoon to remove the kushiage from the oil and drain on a paper towel.

11. Serve hot with tonkatsu sauce, mustard, and lemon wedges.

Preparation Time 10 min

Cook Time 15 min

Total time 25 min

Nutrition Facts

Calories: 300

Fat: 11 g

Saturated Fat: 1 g

Carbohydrates: 34 g

Fiber: 1 g

Sugar: 2 g

Protein: 7 g

Use this traditional Japanese kushiage batter to fry up delicious and flavorful vegetables and meats. Share your creations on social media using the hashtags #hivercipes #kushiage #JapaneseFood #Vegetables #Meats #Crispy #TonkatsuSauce #Mustard #LemonWedges