Chef Rika’s Party Kushi-age—Deep-Fried Skewers [Japanese Cooking] – Dining with the Chef

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Kushi-age is a dish where various ingredients are skewered, coated in batter and deep-fried. Rika prepares each ingredient differently, and adds a twist with a unique sauce, for diverse flavors.

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(1) Kushi-age Party – Deep-Fried Skewers

Ingredients (Serves 2)
– 1/2 onion
– 1/4 zucchini
– 1/2 potato
– 6 cherry tomatoes
– 2 shiitake mushrooms

– 150 g pork belly
– 100 g salmon
– 100 g squid
– 6 quail eggs
– 4 shrimp
– 1/2 avocado

– Salt and pepper, as needed
– Oil for deep frying
– 100 g panko

For the batter:
– 80 g all-purpose flour
– 100 g potato starch
– 1 tsp baking powder
– 240 ml water

– Cabbage, as desired

Directions
1. Cut the ingredients into bite-size pieces and thread onto bamboo skewers.
2. Season the ingredients with salt and pepper.
3. For the batter, mix flour, potato starch, baking powder and water.
4. Dip the skewers in batter, coat with panko and fry in oil heated to 170 degrees Celsius.
5. Fry to golden brown and serve with cut cabbages and your favorite dipping sauces.

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(2) Grilled Rice Ball Dashi Chazuke

Ingredients (Serves 2)
– 2 store-bought frozen yaki-onigiri
– 1 tsp granulated dashi
– 300 ml water
– Shiso leaves, as desired

Directions
1. Microwave the yaki-onigiri according to the directions on the package.
2. Dissolve granulated dashi in hot water.
3. Pour the dashi over the heated yaki-onigiri and garnish with shredded shiso leaves.