Kushikatsu Facts for Kids

Quick facts for kids
Kushikatsu
Skewers of Osaka-style kushikatsu
Alternative names	Kushiage
Type	Deep-fried skewered meat and vegetables
Place of origin	Japan
Main ingredients	Chicken, pork, seafood, and seasonal vegetables
Ingredients generally used	Egg, flour, and panko
Variations	Osaka, Tokyo, Nagoya

Kushikatsu, also known as kushiage, is a yummy Japanese dish. It's made of meat and vegetables that are put on skewers and then deep-fried.

In Japanese, kushi means the skewer itself. Katsu refers to a deep-fried piece of meat, like a cutlet. So, kushikatsu literally means "fried food on a skewer"!

What is Kushikatsu?
- How is Kushikatsu Made?
- What Ingredients are Used?
Regional Kushikatsu Styles
How to Eat Kushikatsu
Fun Facts About Kushikatsu
Images for kids
See also

What is Kushikatsu?

Kushikatsu is a popular snack or meal in Japan. It's super crispy on the outside and juicy on the inside. You can find it in many restaurants, from fancy places to small food stalls.

How is Kushikatsu Made?

To make kushikatsu, different foods are placed on bamboo skewers. These can be chicken, pork, seafood, or fresh vegetables.

First, the skewered food is dipped in a mix of egg and flour. Then, it's coated with panko (special Japanese breadcrumbs). Finally, it's deep-fried until it's golden brown and crispy.

Kushikatsu is often served with a special sauce. This sauce is usually a bit sweet and tangy, similar to tonkatsu sauce.

What Ingredients are Used?

You can make kushikatsu with many different ingredients. Here are some popular choices:

Meats: Beef, pork, chicken (like minced chicken or gizzard), sausage, and even horse meat.
Seafood: Prawns, shrimp, scallops, oysters, octopus, squid, and various fish like mackerel or smelt.
Vegetables: Onions, eggplant, bamboo shoots, okra, tomatoes, potatoes, sweet potatoes, bell peppers, lotus root, pumpkin, broccoli, asparagus, shiitake mushrooms, and garlic.
Other fun options: Fish cakes (like chikuwa), different types of cheese, rice cakes (mochi), and even dumplings. Sometimes, you'll find creative skewers like bacon-wrapped asparagus!

Regional Kushikatsu Styles

Kushikatsu is enjoyed all over Japan, but different regions have their own special ways of making and serving it.

Osaka Style Kushikatsu

Shirotaya restaurant in Osaka, known for kushikatsu.

Many people believe kushikatsu started in the Shinsekai neighborhood of Osaka. Back in 1929, a small food bar owner reportedly created this dish. It became very popular with workers because it was cheap, easy to eat, and filling.

In Osaka, kushikatsu usually features one type of food per skewer. For example, you might get a skewer with just pork or just onion. The pieces of food are often smaller, so people tend to order many skewers.

Some high-end Osaka restaurants offer a unique "fondue-style" kushikatsu. Here, you get to fry your own skewers right at your table! A famous Osaka restaurant chain, Kushinobō, keeps bringing different kushikatsu skewers to your table until you say you're full.

A common side dish in Osaka is fresh, diced cabbage leaves. These are usually free and are believed to help you feel less full.

Tokyo Style Kushikatsu

In the Kanto region, which includes Tokyo, kushikatsu is often made with diced pork rib. These pork cubes are usually skewered with sliced onions or leeks.

The skewers are coated with fresh egg, flour, and a thin layer of panko. They are then deep-fried in vegetable oil. In Tokyo, kushikatsu is typically served with a thick, sweet brown sauce, often with mustard.

Nagoya Style Kushikatsu

Miso kushikatsu, a Nagoya specialty with miso sauce.

Yabaton, a Nagoya-style miso katsu restaurant in Ginza.

Nagoya has its own unique twist on kushikatsu called "miso katsu." Here, the deep-fried skewers are dipped in a rich, thick sauce. This special sauce is made from hatcho-miso, a dark and flavorful miso paste.

How to Eat Kushikatsu

There's a special way to eat kushikatsu, especially when you're sharing sauce with others. Many restaurants have a shared pot of dipping sauce on the table.

The Golden Rule: Never dip your kushikatsu into the shared sauce pot more than once after you've taken a bite! This is to keep the sauce clean for everyone.

If you need more sauce after your first dip, you can use a piece of cabbage. Just scoop up some sauce with the cabbage and pour it onto your kushikatsu. Some restaurants also provide a brush or spoon for applying the sauce. Many places even have signs in different languages to help visitors understand this important rule.

Fun Facts About Kushikatsu

Kushikatsu is so popular that it even has its own children's songs! A funny song called "Kushikatsu wa ippon" (meaning "Single Kushikatsu Skewer") became famous in Japan. Another song, "Daruma no Ossan no Uta," reminds everyone not to double-dip their skewers in the sauce!