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Kushi katsu recipes
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Kushi katsu recipes


When you go to Japanese Ramen restaurant, you see them respectively as "tonkatsu", "KATSU-CURRY", "KATSU-DON". And finally our Kush-KATSU is the cast of this recipe chameleon Tonkatsu. Presented in the form of kebabs, it adds a good atmosphere in your flat.

"KUSH" (see pages Yakitori)
pot size to contain the skewers
égoutoir for oil or absorbent kitchen paper


(10 skewers)
500-600g coastline boneless pork
2 - 3 onions (rather small)
For the dough:

1-2 eggs
crumbs or bread KB "if possible (see Intro. INGREDIENTS)
for seasoning:

Buldog Chûnô or Tonkatsu Sauce (see Intro. INGREDIENTS)

Notes: It is quite possible to replace the pork with salmon or a white-fleshed fish like cod.
In this case, it is advisable to prepare a sauce made of mayonnaise.

Mayonnaise sauce:

- 1 / 2 onion: chopped

- Parsley: chopped (same amount similar to the onion)

- 3-4 tablespoons mayonaise

- 1 egg hard, cut into very small dice

Mix all ingredients. Then salt and pepper sauce.

1. Preparation of ingredients

1. Prepare the side of pork for about 5 slices. 1cm thick. 2. Take a slice of pork and cut the size of a mouthful so as to have 6. 3. Peel onion and cut, first two in the sense of height and half into four to make a cross.
2. Preparing KEBABS

1. Take a piece of pork and put it on a skewer. Push up two-thirds of the skewer. 2. Take a power drill and the onion in the middle. Push until the first piece of pork. 3. Repeat in the pork, onion and pork again.

4. Repeat for all the skewers. Salt and pepper.

Click on the photo to see details. 5. Put a glass of flour and bread crumbs on each plate a little wider. And beat slightly to break an egg into a small bowl and pour on a plate a little wider. 6. If the ingredients become inadequate during the operation, add in the necessary quantity.

7. Skip the skewers in flour on each side. 8. Can also pass in the bud. 9. All sides ...

10. The move finally in the crumbs. 11. Support for it adheres well. 12. Below are the skewers of pork. Just fry.
3. Fried and dressage

1 - Heat the oil or végétaline in the pan to 175 ° c. .. You throw some crumbs in the oil, if it falls to the bottom and it goes back just before touchdown, the right temperature. If left at the bottom, it is not hot enough. 2 - Jeter gently skewers in the oil. Cook, turning occasionally until they become golden and float to the surface. Sewerage oil well. 3 - Put in a large plate or separate into individual plates. Pour the sauce "Buldog" to make a line on the skewer. Serve with a little mustard. They are also good with a little lemon juice.

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