Kushikatsu Osaka - Double Dip Rule
Osaka's most beloved rule-based eating experience — skewered and deep-fried proteins and vegetables dipped once (only once) into Worcestershire sauce.
Ingredients
| 8 | large shrimp, shelled | |
| 8 oz (225g) | pork loin, cut into chunks | |
| 1 | large onion, cut into wedges | |
| 8 | mushrooms | |
| 1 cup (60g) | very fine panko breadcrumbs | |
| 1/2 cup (60g) | all-purpose flour | |
| 2 | eggs beaten with 2 tablespoons water | |
| — | vegetable oil, for deep frying | |
| 1/2 cup (120ml) | Worcestershire sauce | |
| 1 tablespoon | 15 ml | ketchup |
| — | sliced raw cabbage, to serve |
Instructions
- Thread each ingredient onto its own skewer.
- Set up breading: dust with flour, dip in egg, coat in panko, pressing to adhere.
- Heat oil to 350 degrees F (175 degrees C).
- Fry skewers in batches for 2-3 minutes until deep golden.
- Make sauce: mix Worcestershire sauce and ketchup. Pour into a communal bowl.
- Drain skewers on a rack. Dip once into the sauce. Do not double dip — use the cabbage to scoop extra sauce if needed.