Dish
Kushiage
Kushiage is made by skewering various ingredients such as chicken, shrimp, mushrooms, and eggplant and then coating them in breadcrumbs before deep-frying them. The skewers are typically served with a variety of dipping sauces such as tonkatsu sauce, soy sauce, and mustard. Kushiage is a popular food in Japan and is often served in izakayas and other casual restaurants.
Origins and history
Kushiage is believed to have originated in Osaka, Japan in the 1930s. It was originally called kushikatsu, but the name was changed to kushiage to avoid confusion with a similar dish called katsudon.
Dietary considerations
Kushiage can be made vegetarian by using only vegetables or tofu. It is not gluten-free as it is made with breadcrumbs.
Variations
There are many variations of kushiage, with different types of meat, seafood, and vegetables. Some popular variations include kushiage with cheese, kushiage with bacon, and kushiage with asparagus.
Presentation and garnishing
Kushiage is typically served on a platter with the skewers arranged in a decorative pattern. It is often garnished with sliced green onions or sesame seeds.
Tips & Tricks
To achieve the best texture, make sure the oil is hot enough before frying the skewers.
Side-dishes
Kushiage is often served with a side of rice or a simple salad.
Drink pairings
Kushiage pairs well with a variety of drinks such as beer or sake.
Delicious Kushiage recipes
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