Kushiage (Japanese style oil fondue)

By Anthea Hanako
February 15, 2011
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Author Notes: Everything is miniature. Cut vegetables, meat, Shiitake mushroom and fish in small. Though it's very small, it's creative. It's easy to eat, so you can't stop eating. When you go to Kushiage restaurant in Japan, Chef asks, "If you become full, please tell me that you want to stop". But , we usually eat too much. When you think about a payment, then you can say, " Stop please".Anthea Hanako

Serves: 4

  • 32 ounces canola oil
  • 7 ounces round of beef
  • 4 asparagus
  • 8 quail eggs
  • 4 pearl onions
  • 4 shiitake mushrooms
  • 1 piece salmon
  • 1 piece cod
  • 3 ounces minced chicken breast
  • 8 pieces perilla leaves
  • 1 chicken breast fillet
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 1 cup bread crumbs
  • pinches salt and pepper
  • 1/2 zucchini
  • 4 scallops
  • pinches ginger powder
  • 1 boiled egg
  • 3 pickles
  • 6 tablespoons mayonnaise
  • 4 tablespoons worcester sauce
  1. 1 Grind bread crumbs 2 Cut meat and fish 3 Boil quail eggs 4 Mix minced chicken breast with ginger powder 5 Cut half Shiitake mushroom, onion and fill the minced chicken breast 6 Put minced chicken, asparagus on the piece of perilla leave, and roll it 7 Spit everything by bamboo skewer 8 dip evrything in the flour, egg and bread crumbs 9 deep-fry everything one by one 10 Mix boiled egg, and add vinegar, pickles and mayonnaise 11 serve Kushiage with worcester sauce and tartar sauce

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