2022-11-06
By Ramen Master
Japanese Cuisine
Main Course
Use the Instant Pot to quickly cook meat like pork or chicken before skewering. The pressure cooking function will ensure tender, juicy meat without the long wait, making your kushikatsu extra flavorful.
Achieve a perfectly crispy exterior by controlling the oil temperature precisely with your induction cooker. Set it to medium-high heat (around 350°F or 175°C) for the ideal frying temperature for kushikatsu, ensuring a golden-brown crust.
Use the air fryer to cook kushikatsu skewers with less oil, while still achieving that crisp crunch. Preheat to 400°F (200°C), and cook the skewers for 10-12 minutes, flipping halfway through for even crispness.
The batter should be thick enough to coat the ingredients, but not so thick that it becomes clumpy. A mixture of flour, egg, and panko breadcrumbs creates the perfect crispy texture. Use cold water or sparkling water to lighten the batter and make it extra crispy.
Choose fresh, high-quality ingredients such as pork, shrimp, and vegetables like sweet potato, onion, and asparagus. Cut them into uniform sizes so they cook evenly when deep-fried.
Ensure the oil temperature is between 350°F and 375°F. If the oil is too cool, the batter will soak up too much oil and become soggy. If it’s too hot, the batter will burn before the ingredients cook through.
Insert the ingredients securely onto the skewers before battering them. This will help to hold them together during frying and make them easier to dip and turn in the oil.
Maintain a consistent frying temperature throughout the cooking process. Don’t overcrowd the frying pan, as this will cause the oil temperature to drop, resulting in soggy kushikatsu.
After frying, allow the kushikatsu to rest on a rack to drain any excess oil. Serve them immediately while hot and crispy. Pair with tonkatsu sauce for an authentic experience.
Preparation Time 20 min
Cook Time 30 min
Total time 50 min