Kushikatsu

Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of skewered, breaded and deep-fried meat, seafood, and vegetables. Originating from Osaka, it is a popular dish in the Kansai region of Japan.

History

Kushikatsu was first created in the Taisho era (1912-1926) in the Shinsekai neighborhood of Osaka. The dish was initially considered a form of fast food for the working class, but has since gained popularity across Japan and is now served in a variety of settings, from casual Izakaya to upscale restaurants.

Preparation

The main ingredients of kushikatsu are bite-sized pieces of meat, seafood, or vegetables. These are skewered on bamboo sticks, coated in a batter made from Panko breadcrumbs, and then deep-fried until golden brown. Common ingredients include beef, pork, chicken, shrimp, scallops, asparagus, and sweet potato.

The skewers are typically served with a dipping sauce made from soy sauce, mirin, sugar, and dashi. To prevent contamination, diners are advised not to double-dip in the communal sauce dish.

Variations

While the classic kushikatsu is made with meat, seafood, and vegetables, there are many variations of the dish. Some restaurants offer skewers made with unusual ingredients like cheese, quail eggs, or even chocolate-covered bananas. In addition, some regions of Japan have their own unique takes on kushikatsu. For example, in Tokyo, the dish is often served with a side of cabbage and a spicy mustard sauce.

In popular culture

Kushikatsu has been featured in numerous Japanese TV shows and films, often as a symbol of Osaka's vibrant food culture. It is also a common dish in Japanese cuisine-themed video games and anime.

See also

• Yakitori
• Tempura
• Japanese cuisine

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