Japanese Kushikatsu

Skewers

• 4 large prawns, peeled and deveined

• 2-4 fresh shiitake mushrooms, stems removed and cut into quarters (or other mushrooms)

• ¼ sweet potato, cut into thin fries

• 2 asparagus spears, trimmed

• 8–10 small bamboo skewers (optional)

Batter & Coating

• 1 egg

• 100–150 ml milk (adjust for consistency)

• 100 g plain flour

• 150 g panko breadcrumbs

Kushikatsu Sauce

• 2 tbsp Worcestershire sauce

• 1 tbsp tomato ketchup

• 1 tbsp water

• 1 tsp soy sauce

• 1 tsp brown sugar

To Cook

• Vegetable oil, for deep frying

Make the batter

Put the plain flour in a bowl. Gradually whisk in the milk until you reach a yoghurt-like consistency (thick but pourable).
Crack in the egg and whisk until smooth with no lumps.
Cover and refrigerate for about 20 minutes to rest.

Make the sauce

In a small bowl, mix together the brown sugar, Worcestershire sauce, tomato ketchup, soy sauce and water until well combined.
Set aside for dipping.

Prepare the ingredients

• Mushrooms: Remove tough stems and cut into chunky pieces.

• Asparagus: Trim the woody ends and cut in half if needed.

• Sweet potato: Cut into thin fries for quicker cooking.

• Prawns: Butterfly them lengthways so they lie flat, then pat dry thoroughly.

Skewer

Thread the vegetables onto skewers.
For the prawns, double skewer them (one skewer through the tail end and one through the head end) so they stay flat and secure during frying.

Heat the oil

Heat vegetable oil in a deep pan or fryer to 180°C. The oil should be bubbling hot but not smoking.

Coat the skewers

Set up a coating station:

• Bowl of batter

• Bowl of panko breadcrumbs

Dip each skewer into the batter, letting excess drip off.
Roll in the panko breadcrumbs, pressing gently so they stick. Shake off excess.

(Tip: keep one hand clean and one hand for battering to avoid clumping.)

Fry

Carefully lower the skewers into the hot oil.
Fry for 2–3 minutes, until lightly golden. Remove slightly before deep golden brown, as they will continue to darken once out of the oil.

For the sweet potato fries, you can mix them directly into the remaining batter and fry together for about 5 minutes, until crisp and cooked through.

Drain on kitchen paper.

Serve

Serve immediately while hot, with the kushikatsu sauce on the side for dipping.

FAQ
What is kushikatsu?
Kushikatsu is a Japanese street food made by skewering ingredients, battering them, coating them in panko, and deep-frying until crisp.
Can you katsu vegetables and seafood?
Yes. Mushrooms, asparagus, sweet potato, and prawns are all ideal for kushikatsu.
What consistency should kushikatsu batter be?
We like it to resemble yogurt, thick enough to coat, light enough to stay crisp.
What oil temperature is best?
180°C ensures even cooking without greasy results.