Authentic home cooking from Japan, with US measurements. 
Farmer's Recipe: Eggplant and Chicken Tender Skewers (Kushiage)
When thinking about what kind of meat pairs well with eggplant for kushiage (deep-fried skewers), I thought chicken tenders would be perfect since they're just as tender. It turned out to be a great match!
Recipe background:
I originally planned to make eggplant kushiage with pork loin, like regular kushi katsu. But eggplant fries up juicy and soft, and pork loin would overpower that tenderness. So I ended up using chicken tenders instead.
Farmer's Recipe: Eggplant and Chicken Tender Skewers (Kushiage)
When thinking about what kind of meat pairs well with eggplant for kushiage (deep-fried skewers), I thought chicken tenders would be perfect since they're just as tender. It turned out to be a great match!
Recipe background:
I originally planned to make eggplant kushiage with pork loin, like regular kushi katsu. But eggplant fries up juicy and soft, and pork loin would overpower that tenderness. So I ended up using chicken tenders instead.
Open in Cookpad AppSteps
- 1
Cut the chicken tenders and eggplant into 1/2-inch cubes, then thread them onto skewers.
- 2
Mix the tempura flour with an equal amount of water. Coat the skewers with the batter by hand, then cover with panko breadcrumbs.
- 3
Fry in oil at 350°F (180°C) until golden and crispy.
- 4
For the sauce, mix together tonkatsu sauce, mayonnaise, and ketchup in equal parts to make a tasty aurora sauce.
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