Kushiage (JDT Recommends)

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Deep Fried Kushiage

Deep Fried Kushiage

Kushiage, or Kushikatsu, is a deep-fried skewered dish in Japan, made with various meats, seafood, and vegetables. Kushiage serves the various ingredients on bamboo kushi (skewers) after they are dipped and fried in egg, flower, and panko using vegetable oil. Kushiage is believed to originate in Osaka's Shinsekai neighborhood. The creator was an owner of a small food bar, and sold the fried skewers to blue collar workers looking for something filling without being too expensive. The dish became quite popular over time, and is now served in various regions in Japan, with each region having certain rules and ways to enjoy the food. Depending on the region, the size of each kushiage skewer, the batter used to fry the kushiage, or even the ingredients used to top the dish, can all vary. When kushiage is served with sauce, it is important to not dip the kushiage in the sauce twice, for both sanitary and customary reasons. If you are at a restaurant that serves the sauce in one pot, only dip the kushiage once, or add the sauce to your plate to dip at your own liking.

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