Crispy Skewered Katsu with Rice Flour Batter

Name: Crispy Skewered Katsu with Rice Flour Batter
Yield: Serves 2 servings
Cuisine: American
Ingredients: 3/4 cup rice flour (90g); 1 large egg; 2/3 cup water (150ml); 1.75 oz bamboo shoots (50g); 2 green bell peppers; 7 oz pork belly (200g); 1.75 oz pork shoulder (50g); 3.5 oz chicken breast (100g); 2 pickled plums (umeboshi); 4 shiso leaves; 1/2 eggplant; 4 Brussels sprouts; 4 quail eggs; Enough panko breadcrumbs to coat all skewers; Enough oil to submerge skewers halfway

MizuhoBank @cook_40090237

I wanted a tasty way to use up leftover vegetables and realized that putting them on skewers makes them more fun to eat.

Recipe background:
I've been using rice flour instead of wheat flour for several years now. Since I often make gratin, I wanted to try something different, and I happened to have some leftover vegetables on hand.

I wanted a tasty way to use up leftover vegetables and realized that putting them on skewers makes them more fun to eat.

MizuhoBank @cook_40090237

I wanted a tasty way to use up leftover vegetables and realized that putting them on skewers makes them more fun to eat.

Saved

Ingredients

Serves 2 servings

3/4 cuprice flour (90g)
1large egg
2/3 cupwater (150ml)
■ Skewer Ingredients
1.75 ozbamboo shoots (50g)
2green bell peppers
7 ozpork belly (200g)
1.75 ozpork shoulder (50g)
3.5 ozchicken breast (100g)
2pickled plums (umeboshi)
4shiso leaves
1/2eggplant
4Brussels sprouts
4quail eggs
■ For Frying
Enough panko breadcrumbs to coat all skewers
Enough oil to submerge skewers halfway

Saved

Steps

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!