Servings: 5
Ingredients
Sauce (interdiction de tremper deux fois)
- 80 ml red wine
- 300 ml Worcestershire sauce
- 1 teaspoon ketchup
- 1 tablespoon tonkatsu sauce
- 1 tablespoon honey
- 2 tablespoons zarame sugar or brown sugar if unavailable
- 80 ml bonito dashi
Pâte à frire
- 200 g all-purpose flour
- 1 egg
- 100 ml milk whole
- 100 ml water
- 50 g Japanese yam (yamaimo), grated
Garnitures au choix
- Cherry tomatoes, asparagus, eggplant, onion as desired
- Beef (round or chuck), thinly sliced pork (komagire), chicken thigh, shrimp as desired
- Hard-boiled quail eggs, cheese-stuffed chikuwa as desired
Panko
- 200 g panko
Autres ingrédients
- Frying oil as needed
- Green cabbage as desired
- Salt and pepper
Procédé
- Pour the panko into a sieve.200 g panko
- Rub it through the mesh to make it finer.
- Heat the red wine to evaporate the alcohol.80 ml red wine
- Add the bonito dashi.80 ml bonito dashi
- Dissolve the honey and zarame sugar in it.1 tablespoon honey, 2 tablespoons zarame sugar
- Add the remaining sauce ingredients.300 ml Worcestershire sauce, 1 teaspoon ketchup, 1 tablespoon tonkatsu sauce
- Bring to a gentle boil.
- Let cool completely.
- Beat the egg.1 egg
- Add the milk and water.100 ml milk, 100 ml water
- Pour the mixture over the flour and stir until no lumps remain.200 g all-purpose flour
- Stir in the grated yam.50 g Japanese yam
- Choose wooden skewers less than 15 cm long.
- Cut the beef and chicken thigh into 2 cm cubes.Beef (round or chuck), thinly sliced pork (komagire), chicken thigh, shrimp
- Thread 3 cubes onto each skewer, totaling just under 20 g per skewer.
- Squeeze the skewered meat in your hand to shape it.
- Carefully lay out the thin slices of pork.
- Season them lightly with salt and pepper.Salt and pepper
- Wrap them around the skewer.
- Squeeze the skewered meat in your hand to shape it.
- Remove the stems from the cherry tomatoes.Cherry tomatoes, asparagus, eggplant, onion
- Thread them onto the skewers.
- Then pierce them in several places with a fine point to prevent them from bursting during frying.
- Shell the shrimp and remove the legs.
- Remove the dark vein.
- Trim the tip of the tail.
- Straighten the shrimp and thread it onto the skewer, starting at the tail.
- Cut each chikuwa into 5 sections.Hard-boiled quail eggs, cheese-stuffed chikuwa
- Fill the inside with cheese.
- Thread 2 sections onto each skewer.
- Cut the cabbage into large pieces.Green cabbage
- Rinse it with water.
- Dip each skewer into the batter.
- Remove the excess batter.
- Bury the skewer in the panko.
- Bread about ten skewers before moving on to frying.
- Heat the oil to 170 °C.Frying oil
- Fry the vegetable skewers for about 1 minute.
- Fry the meat skewers for about 2 minutes.
- Drain the skewers as soon as they are nice and crispy.
- Place them on a wire rack.
- Arrange them on a platter once the oil has drained off.
- After each batch, use a tea strainer to scoop out the panko that has fallen into the oil, as it is too fine for a standard skimmer.
- Dip each skewer generously into the sauce just before eating.
- Dip the cabbage into the sauce as well.
Notes
The most important thing is to keep each skewer small. Cut wide ingredients into small pieces and place them at the tip of the skewer; cut long ingredients into thin strips, with the aim of reducing the quantity on each skewer. This takes longer to prepare, but the result is much better: cooking is quicker, the coating stays crispy, and the appearance is neater.
Skim the oil frequently. The sifted panko is so fine that it burns quickly, and oil full of blackened crumbs spoils both the flavor and the appearance of the next skewers.
The brand of Worcestershire sauce makes a noticeable difference to the flavor of the finished sauce.
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