Wednesday, September 13, 2017

Recipe Kushikatsu (串カツ?) Typical Japan

Kushikatsu


Recipe Kushikatsu (串カツ?) Typical Japan - Asian Food - Kushikatsu is a piece of meat, vegetables, and seafood are punctured with stab satay, dipanir with bread crumbs, and fried. Kushikatsu is often found in the restaurant buffet and therefore very easy to eat too much food.

Kushikatsu (串カツ?) is the origin of the Kansai region in Japan in the form of small pieces of seafood, meat and vegetables are pierced with bamboo prick who dipped into the batter of flour and covered with breadcrumbs before being fried in oil are many . Food called kushikatsu because it is katsu (fried meat with flour panir) who was stabbed at kushi (piercing of the bamboo).

Ingredients Kushikatsu (串カツ?) Typical Japan:

  • 500 g skinless chicken meat (fillets), diced medium
  • 1 piece of lime, water is taken
  • 1 tsp salt
  • to taste oil for frying

Dyes Materials:

  • 150 g plain flour
  • 1 egg
  • 1/4 TSP baking powder
  • 200 ml water

The fluffy material:

  • 150 g plain flour
  • 250 g coarse bread crumbs

Sauce ingredients:

  • 2 tbsp soy sauce kikkoman
  • 50 ml Worcestershire sauce
  • 2 tbsp tomato ketchup
  • 1/2 teaspoon white sugar
  • 3 tbsp water

How to make Kushikatsu (串カツ?) Typical Japan:
1. mix chicken chunks with lime juice and salt, mix well. leave it on for 15 minutes. tusukkan to the skewers, set aside.
2. mix all the ingredients with a mixer, blend the Dyer, set aside
3. roll each skewer chicken meat into the flour until the whole surface terselimuti flour. dip into the liquid dyes, and then roll lightly into bread flour
4. heat oil, then FRY the kushikatsu until lightly browned, lift up then drain.
5. mix all the sauce ingredients, then boil until boiling, lift. serve the sauce with the kushikatsu.

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