Healthy Fish Sausage & Onion Skewers (Kushiage) Recipe by iano
Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka ●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. ●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time. ●The most important point it to cut up the ingredients to be skewered small. ●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded. ●It's more work to fry small skewers, but they definitely taste better. ●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa cookpad.japan Chunky Fish Sausage and Vegetable Kakiage Fritters Chunky Fish Sausage and Vegetable Kakiage Fritters These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too. When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie cookpad.japan Deep-Fried Fish Sausage & Okara Balls Deep-Fried Fish Sausage & Okara Balls I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe. Deep-frying the fish sausages creates a taste that is just like fried fish balls. Adding milk, daikon leaves, and sesame to the okara fills this dish with calcium. They go well with any other fillings too. Recipe by Kirarinagareboshi cookpad.japan Showa-Style Homemade Fried Meat Skewers Showa-Style Homemade Fried Meat Skewers This is one of the main dishes that we eat in our house. I used to use diced pork intended for stews but at some point I switched to soft-textured, light-flavoured pork fillets. Serve with tonkatsu sauce and mustard. If you over-boil potatoes, they'll just crumble when you try to skewer them so make sure to transfer them to a colander precisely 1-2 minutes after boiling. If you cook the potatoes raw, it will take too long for the heat to penetrate to the center of the potato when frying and you'll end up with burnt meat and onions. Recipe by Madam asahi cookpad.japan Fish Sausage and Leek with Konnyaku Fish Sausage and Leek with Konnyaku I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages. If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea. Add as much wasabi as you like... You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu cookpad.japan Japanese-style Meat Rolls with Fish Sausage - For Bentos Japanese-style Meat Rolls with Fish Sausage - For Bentos I came up with this for a recipe contest. - Cut to a size that fits your bento boxes. I used pork slices that were left over from when I made shabu-shabu. - Very thinly sliced meat for shabu-shabu is best because it's easy to roll and keeps its shape. - When you add the flavourings, cook quickly on medium-strong to strong heat. The meat should ideallybe just a bit charred. - For the shiro-dashi, you can use stock granules dissolved in hot water. Recipe by Makitoin cookpad.japan Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka ●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. ●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time. ●The most important point it to cut up the ingredients to be skewered small. ●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded. ●It's more work to fry small skewers, but they definitely taste better. ●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa cookpad.japan Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka ●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. ●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time. ●The most important point it to cut up the ingredients to be skewered small. ●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded. ●It's more work to fry small skewers, but they definitely taste better. ●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa cookpad.japan Chunky Fish Sausage and Vegetable Kakiage Fritters Chunky Fish Sausage and Vegetable Kakiage Fritters These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too. When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie cookpad.japan Chunky Fish Sausage and Vegetable Kakiage Fritters Chunky Fish Sausage and Vegetable Kakiage Fritters These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too. When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie cookpad.japan Deep-Fried Fish Sausage & Okara Balls Deep-Fried Fish Sausage & Okara Balls I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe. Deep-frying the fish sausages creates a taste that is just like fried fish balls. Adding milk, daikon leaves, and sesame to the okara fills this dish with calcium. They go well with any other fillings too. Recipe by Kirarinagareboshi cookpad.japan Deep-Fried Fish Sausage & Okara Balls Deep-Fried Fish Sausage & Okara Balls I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe. Deep-frying the fish sausages creates a taste that is just like fried fish balls. Adding milk, daikon leaves, and sesame to the okara fills this dish with calcium. They go well with any other fillings too. Recipe by Kirarinagareboshi cookpad.japan Showa-Style Homemade Fried Meat Skewers Showa-Style Homemade Fried Meat Skewers This is one of the main dishes that we eat in our house. I used to use diced pork intended for stews but at some point I switched to soft-textured, light-flavoured pork fillets. Serve with tonkatsu sauce and mustard. If you over-boil potatoes, they'll just crumble when you try to skewer them so make sure to transfer them to a colander precisely 1-2 minutes after boiling. If you cook the potatoes raw, it will take too long for the heat to penetrate to the center of the potato when frying and you'll end up with burnt meat and onions. Recipe by Madam asahi cookpad.japan Showa-Style Homemade Fried Meat Skewers Showa-Style Homemade Fried Meat Skewers This is one of the main dishes that we eat in our house. I used to use diced pork intended for stews but at some point I switched to soft-textured, light-flavoured pork fillets. Serve with tonkatsu sauce and mustard. If you over-boil potatoes, they'll just crumble when you try to skewer them so make sure to transfer them to a colander precisely 1-2 minutes after boiling. If you cook the potatoes raw, it will take too long for the heat to penetrate to the center of the potato when frying and you'll end up with burnt meat and onions. Recipe by Madam asahi cookpad.japan Fish Sausage and Leek with Konnyaku Fish Sausage and Leek with Konnyaku I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages. If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea. Add as much wasabi as you like... You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu cookpad.japan Fish Sausage and Leek with Konnyaku Fish Sausage and Leek with Konnyaku I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages. If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea. Add as much wasabi as you like... You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu cookpad.japan Japanese-style Meat Rolls with Fish Sausage - For Bentos Japanese-style Meat Rolls with Fish Sausage - For Bentos I came up with this for a recipe contest. - Cut to a size that fits your bento boxes. I used pork slices that were left over from when I made shabu-shabu. - Very thinly sliced meat for shabu-shabu is best because it's easy to roll and keeps its shape. - When you add the flavourings, cook quickly on medium-strong to strong heat. The meat should ideallybe just a bit charred. - For the shiro-dashi, you can use stock granules dissolved in hot water. Recipe by Makitoin cookpad.japan Japanese-style Meat Rolls with Fish Sausage - For Bentos Japanese-style Meat Rolls with Fish Sausage - For Bentos I came up with this for a recipe contest. - Cut to a size that fits your bento boxes. I used pork slices that were left over from when I made shabu-shabu. - Very thinly sliced meat for shabu-shabu is best because it's easy to roll and keeps its shape. - When you add the flavourings, cook quickly on medium-strong to strong heat. The meat should ideallybe just a bit charred. - For the shiro-dashi, you can use stock granules dissolved in hot water. Recipe by Makitoin cookpad.japan