Crispy Skewered Katsu With Rice Flour Batter Recipe by MizuhoBank
Crispy Skewered Katsu with Rice Flour Batter Cooking Instructions 1 I used this rice flour from Namari. It really gives a crispy finish. 2 Mix 3/4 cup rice flour (90g), 1 large egg, and 2/3 cup water (150ml) thoroughly. The batter will be a little thick. 3 Thread the ingredients onto skewers: - Bamboo shoot + bell pepper + pork belly - Quail egg + pork shoulder - Chicken breast + pickled plum + shiso leaf - Eggplant +/− pork belly - Brussels sprout 4 Coat the skewers evenly with the batter from step 2. 5 Dredge the coated skewers in panko breadcrumbs. 6 Fry in oil at 340°F (170°C) for 3–4 minutes on one side. 7 Flip and fry for another 2–3 minutes, checking for a golden color. 8 Drain excess oil and serve on a plate. They stay crispy for about an hour after frying! 1 I used this rice flour from Namari. It really gives a crispy finish. 1 I used this rice flour from Namari. It really gives a crispy finish. 2 Mix 3/4 cup rice flour (90g), 1 large egg, and 2/3 cup water (150ml) thoroughly. The batter will be a little thick. 2 Mix 3/4 cup rice flour (90g), 1 large egg, and 2/3 cup water (150ml) thoroughly. The batter will be a little thick. 3 Thread the ingredients onto skewers: - Bamboo shoot + bell pepper + pork belly - Quail egg + pork shoulder - Chicken breast + pickled plum + shiso leaf - Eggplant +/− pork belly - Brussels sprout 3 Thread the ingredients onto skewers: - Bamboo shoot + bell pepper + pork belly - Quail egg + pork shoulder - Chicken breast + pickled plum + shiso leaf - Eggplant +/− pork belly - Brussels sprout 4 Coat the skewers evenly with the batter from step 2. 4 Coat the skewers evenly with the batter from step 2. 5 Dredge the coated skewers in panko breadcrumbs. 5 Dredge the coated skewers in panko breadcrumbs. 6 Fry in oil at 340°F (170°C) for 3–4 minutes on one side. 6 Fry in oil at 340°F (170°C) for 3–4 minutes on one side. 7 Flip and fry for another 2–3 minutes, checking for a golden color. 7 Flip and fry for another 2–3 minutes, checking for a golden color. 8 Drain excess oil and serve on a plate. They stay crispy for about an hour after frying! 8 Drain excess oil and serve on a plate. They stay crispy for about an hour after frying! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Katsu Don Ton katsu (fried pork) Turkey Chili Curried Rice Apple Pie Katsu Don Ton katsu (fried pork) Turkey Chili Curried Rice Apple Pie Penne Aglio Olio con Porri e Peperoncino 🌶 Dosai with jowar flour California Farm Seitan Mock Duck in Plum Sauce Spinach and Egg Sandwich 🥪 Microwave Steamed Carrots and Broccoli 🥕 🥦 Baked Quail Coffee crunch cake Onion pakora Burnt almond cake White chocolate covered dates Penne Aglio Olio con Porri e Peperoncino 🌶 Dosai with jowar flour California Farm Seitan Mock Duck in Plum Sauce Spinach and Egg Sandwich 🥪 Microwave Steamed Carrots and Broccoli 🥕 🥦 Baked Quail Coffee crunch cake Onion pakora Burnt almond cake White chocolate covered dates