Kushikatsu

Namiko Hirasawa Chen presents kushikatsu as Osaka-associated breaded skewers. Her selected home assortment includes quail eggs, asparagus, onion, garlic chives, pickled sushi ginger, sausage, pork loin, chicken breast and pork belly.

Quail eggs are separately boiled, cooled in iced water and peeled. Panko is processed finer; vegetables and meats are cut, and garlic chives are rolled in the pork-belly slices before skewering.

The complete dipping sauce combines selected Bull-Dog Worcestershire, ketchup, water, soy sauce and sugar. Chicken breast is separately seasoned with kosher salt and black pepper before it is threaded onto skewers.

Egg, flour and water make the batter, with part of the same water reserved for adjusting consistency. Each skewer is lightly battered, coated in fine panko and fried, beginning with vegetables and leaving meat for later.

The fried skewers drain before immediate service with the same dipping sauce. The author emphasizes a light, airy, crisp coating; the recipe card names ichimi chili pepper for finishing, while its separate narrative suggests seven-spice.