Vegetable kushikatsu
Prep
15m
Cook
10m
serves
4
On the table in half an hour, getting your five-a-day doesn’t get simpler than these delicious (and kid-friendly) crumbed vegie skewers drizzled with tangy Obento Tonkatsu Sauce.
Ingredients (13)
- 500g kent pumpkin, peeled, cut into 4cm chunks
- 1 red onion, cut into wedges
- 100g shiitake mushrooms, halved
- 1 red capsicum, cut into 4cm chunks
- ¼ cup (35g) plain flour
- 1 egg, beaten
- 1 tbs Obento Mirin Seasoning
- 75g (1½ cups) Obento Panko Breadcrumbs
- Vegetable oil, to deep-fry
- Obento Tonkatsu Sauce, to serve
- Japanese pickles, to serve
- Baby wombok leaves, to serve
- Lemon wedges, to serve
Method
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1.Place pumpkin in a microwave-safe bowl. Drizzle with a little water, cover and cook for 3-4 mins. Drain and rinse under cold water.
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2.Thread pumpkin chunks onto small skewers, leaving a little gap in between each piece for the coating. Repeat with onion, then mushroom, then capsicum. Place flour in a shallow dish and season with fine salt and freshly ground black pepper. Beat egg and mirin together in another shallow dish. Place panko in a third shallow dish.
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3.Coat skewers in flour, shaking off excess. Dip in egg to completely coat (you may need to use a spoon to drizzle egg over skewers, to ensure full coverage), then turn in the panko to completely coat (sprinkling panko over any gaps as needed). Half-fill a deep frypan with oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry skewers, in batches, for 1 minute, or until golden. Drain on paper towel.
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4.Serve immediately, drizzled with tonkatsu sauce, with pickles, wombok and lemon wedges alongside.
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