Ingredients with Measurements:
- 1 lb beef sirloin, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- Vegetable oil for frying
- Salt and pepper to taste
Special equipment needed:
- Skewers
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, sugar, ketchup, and Worcestershire sauce. Cook over medium heat until the sugar dissolves and the sauce thickens. Set aside.
2. Season beef cubes with salt and pepper.
3. Thread beef cubes onto skewers.
4. In a shallow dish, whisk together eggs and milk.
5. In another shallow dish, place flour.
6. In a third shallow dish, place panko breadcrumbs.
7. Dip each skewer in flour, then in egg mixture, and finally in panko breadcrumbs, making sure to coat evenly.
8. Heat vegetable oil in a deep fryer or large pot to 350°F.
9. Fry skewers in batches for 3-4 minutes, or until golden brown and cooked through.
10. Drain on paper towels.
11. Serve with the prepared sauce for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry sherry or white wine.
- Worcestershire sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use different dipping sauces such as sweet chili sauce or teriyaki sauce.
- Make mini skewers for appetizers.
Tips and tricks:
- Make sure to coat the skewers evenly with flour, egg, and breadcrumbs to prevent the meat from falling off during frying.
- Use a deep fryer or a pot with high sides to prevent oil splatters.
- Allow the oil to come back to temperature between batches to ensure even cooking.
Storage instructions:
- Leftover beef kushikatsu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the beef kushikatsu on a platter with the dipping sauce in a small bowl on the side.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Miso soup
- Japanese pickles
Suggested side dishes:
- Edamame
- Tempura vegetables
- Seaweed salad
Troubleshooting advice:
- If the breadcrumbs are not sticking to the skewers, try pressing them down gently with your fingers.
- If the oil temperature is too low, the skewers will absorb too much oil and become greasy. If the temperature is too high, the skewers will cook too quickly on the outside and remain raw on the inside.
Food safety advice:
- Use a meat thermometer to ensure that the beef is cooked to an internal temperature of 145°F.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
- Kushikatsu is a popular Japanese street food that originated in Osaka in the 1920s. It consists of skewered and breaded meat, seafood, or vegetables that are deep-fried and served with a dipping sauce.
Flavor profiles:
- Savory, salty, sweet, umami
Serving suggestions:
- Serve the beef kushikatsu as a main course or as an appetizer.
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Region: Japanese