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Traditional Kushiage

2022-11-06

By Sushi Maker

Japanese Cuisine

Appetizer

3 Creative Ways to Cook Yakitori with a Slow Cooker, Instant Pot, and Air Fryer

Use the Slow Cooker to Tenderize Yakitori Meat Before Skewering and Grilling

Use your Instant Pot to prepare a quick, smooth batter. Set to sauté mode for precise heat control while mixing flour and water, ensuring no lumps form for the ideal crisp texture.

Speed Up Yakitori Prep with the Instant Pot: Sauté and Pressure Cook for Tender, Flavorful Skewers

With the induction cooker, you can control the oil temperature perfectly. Heat the oil to 350°F (175°C) to get crispy and evenly fried kushikatsu, ensuring a golden-brown crust every time.

Perfectly Charred Yakitori in Minutes: Use the Air Fryer for Juicy, Grilled-Style Skewers

Skip the deep fryer and use your air fryer for healthier kushikatsu. Preheat to 400°F (200°C) and cook the battered skewers for 10-12 minutes, turning halfway through for a crispy, low-oil alternative.

Tips and Suggestions on Kushiage Batter

Consistency

For the perfect Kushiage batter, it should be light, airy, and not too thick. To achieve this, use a 1:1 ratio of flour to cornstarch and add a small amount of water or cold sparkling water. This will help create a crispy, light texture when deep-fried.

Cold Ingredients

For a super crispy batter, make sure your water is very cold, ideally using chilled sparkling water. The cold temperature helps the batter puff up and fry to a crispy texture quickly, giving a light and airy result.

Dry the Ingredients

Before dipping your ingredients (meat, vegetables, etc.) into the batter, ensure they are dry. Excess moisture can cause the batter to slide off when frying, resulting in a soggy texture instead of a crispy one.

Fry in Small Batches

Fry the battered ingredients in small batches to avoid overcrowding the fryer. This ensures that each skewer fries evenly and gets the crispy, golden exterior you want. Frying in batches also helps maintain the oil temperature.

Double Coating

For extra crunch, consider double-coating the skewers. After the first dip in batter, let the batter set for a few seconds before dipping it again. This technique helps create a thicker and crunchier coating.

Rest After Frying

After frying, let the Kushiage skewers rest on a wire rack to allow excess oil to drain off. This will ensure they stay crisp and not become soggy from the residual oil.

Classic Kushiage Batter Recipe

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.

Cooking Time

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

Regional Variations for Kushiage Batter

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