Pork and Shrimp Kushiage
Ingredients
- 400 gPork shoulder blade (in 2cm cubes)
- 8 pcShrimp (peeled)
- 2 pcYellow onion (quartered)
- 8 pcshiitake mushroom (whole)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 200 gBreadcrumbs
- 750 mlPeanut oil (for frying)
- 4 tbspsoy sauce
- 2 tbspmirin
- 1 tbspWhite sugar
- 16 pcWooden skewers (soaked in water)
- 100 mlTonkatsu Sauce
Method
Golden skewers with a crust that cracks under the teeth, revealing tender pork and juicy vegetables. The hot oil still sings as they come out of the fryer, with the smell of frying mingling with powerful soy sauce.
- 1
Cut the pork shoulder into 2 cm cubes. Clean the shrimp. Cut the onions into quarters and separate the layers. Alternate meat, vegetables, and shrimp on the bamboo skewers. The pieces should be tightly packed.
- 2
Prepare three bowls: flour, beaten eggs, and breadcrumbs. Dip each skewer in the flour (tap off excess), then the egg, and finally the breadcrumbs. Press firmly so the crust adheres well.
- 3
Heat the peanut oil to 180°C in a skillet. Fry the skewers in small batches. When the crust is evenly golden and the pork is cooked through, drain on paper towels.
- 4
In a small saucepan, reduce the soy sauce, mirin, and sugar until the mixture coats the spoon. Serve the hot skewers with this rich syrup and the tonkatsu sauce on the side.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the oil: if the temperature drops, the breading absorbs the fat and becomes soggy.
- Press the breadcrumbs firmly onto the meat with your palm to ensure the crust doesn't fall off during cooking.
How long does this dish keep?
Eat immediately to enjoy the crunch. Do not freeze once cooked.
