Japanese Kushikatsu Panko-crusted Pork & Vegetable Skewers
By OcadoLife
Published on 03 May 2022
Panko breadcrumbs give a lighter, flakier crunch to these gorgeous skewers. Looking for more Japanese recipes? Look no further.Time and servings
1 hrTotal time
4Servings
40 minsPrep time
20 minsCooking time
Ingredients
- 4 tbsp of light brown sugar
- 0.5 tsp of lemon juice
- 1 tbsp of vegetable oil
- 100 g of plain flour
- 150 g of panko breadcrumbs
- 2 tbsp of tomato ketchup
- 4 tsp of worcestershire sauce
- 2 tsp of dijon mustard
- 4 tsp of soy sauce
- 840 g of pork shoulder steaks, cut in 2x9cm strips
- 1 large onion, cut in 8 wedges
- 8 pieces of okra, stems trimmed
- 2 eggs, lightly whisked
- 40 g of toasted sesame seeds, ground
Method
Step 1
Mix the tonkatsu sauce ingredients in a bowl and set aside.Step 2
Prepare your skewers: Initially each kushikatsu will have two sticks in a sort of ‘H’ shape, and after cooking you’ll cut through the middle to create two. Thread one end of the strips of pork and veg onto the first stick, in the order: pork, onion, pork, okra, pork. Thread the second stick through the other end to create the ‘H’. Repeat to make 8 in total.Step 3
Now prepare three trays for the crust ingredients; one with flour, one with eggs and one with panko crumbs. Season each one.Step 4
Dip the skewer into the flour, coat evenly and pat off the excess. Dip into the egg tray. Then cover with panko.Step 5
Warm a deep frying pan and add half an inch of veg oil.Step 6
Fry the kushikatsu for 2 mins each side until the crust is golden and crispy. Lift with tongs onto a lined baking tray and keep warm in a low oven.Step 7
Take them out of the oven and cut between the skewers, so you have 16 skewers. Dip into the tonkatsu sauce as you eat.