Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 2度漬け禁止！新世界の串カツ♪

No Double Dipping! Shinsekai-Style Kushikatsu

Name: No Double Dipping! Shinsekai-Style Kushikatsu
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1/3 cup red wine (80 ml); 1 1/4 cups Worcestershire sauce (300 ml); 1 teaspoon ketchup; 1 tablespoon tonkatsu sauce; 1 tablespoon honey; 2 tablespoons granulated sugar; 1/3 cup bonito stock (80 ml); 1 2/3 cups all-purpose flour (200 grams); 1 large egg; 1/2 cup milk (100 ml); 1/2 cup water (100 ml); 1.8 oz grated yam (50 grams); As much as you like: cherry tomatoes, asparagus, eggplant, onion, etc; As much as you like: beef round, thinly sliced pork, chicken thigh, shrimp, etc; As much as you like: boiled quail eggs, cheese-stuffed fish cake, etc; 1 2/3 cups panko breadcrumbs (200 grams, regular dry panko)

クッキングSパパ @cooking_s_papa

The key to Osaka's 'kushikatsu' is the crispy coating and the special sauce! Enjoy 'Shinsekai-style kushikatsu' at home! Of course, at home, double-dipping is totally fine!

About this recipe:
● I recreated the kushikatsu I ate in Shinsekai in my own way.
● The flavor changes depending on the brand of Worcestershire sauce. For this recipe, I used Bulldog Sauce.
● See the video here: http://www.nicovideo.jp/watch/sm15628814

The key to Osaka's 'kushikatsu' is the crispy coating and the special sauce! Enjoy 'Shinsekai-style kushikatsu' at home! Of course, at home, double-dipping is totally fine!

クッキングSパパ @cooking_s_papa

The key to Osaka's 'kushikatsu' is the crispy coating and the special sauce! Enjoy 'Shinsekai-style kushikatsu' at home! Of course, at home, double-dipping is totally fine!

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Ingredients

Serves 5 servings

No Double Dipping Sauce
1/3 cupred wine (80 ml)
1 1/4 cupsWorcestershire sauce (300 ml)
1 teaspoonketchup
1 tablespoontonkatsu sauce
1 tablespoonhoney
2 tablespoonsgranulated sugar
1/3 cupbonito stock (80 ml)
Batter
1 2/3 cupsall-purpose flour (200 grams)
1large egg
1/2 cupmilk (100 ml)
1/2 cupwater (100 ml)
1.8 ozgrated yam (50 grams)
Favorite ingredients
As much as you like: cherry tomatoes, asparagus, eggplant, onion, etc
As much as you like: beef round, thinly sliced pork, chicken thigh, shrimp, etc
As much as you like: boiled quail eggs, cheese-stuffed fish cake, etc
Panko breadcrumbs
1 2/3 cupspanko breadcrumbs (200 grams, regular dry panko)

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Steps

1

First, make fine panko breadcrumbs. Place the panko in a strainer and rub it through to make it finer.
2

Next, make the special sauce. Heat the red wine to evaporate the alcohol. Once the alcohol is gone, add the bonito stock, then dissolve in the honey and sugar.
3

Add the remaining ingredients and bring to a gentle boil to finish the special sauce. Let it cool completely.
4

Next, make the batter. Beat the egg well, then add the milk and water. Add this mixture to the flour and mix well. Once smooth, add the grated yam.
5

Use skewers no longer than 6 inches (15 cm). The key is to cut the ingredients into small pieces. This way, they fry quickly, get crispy, and look great!
6

Cut beef chuck or chicken thigh into 3/4-inch (2 cm) cubes and thread 3 pieces onto each skewer. Shape by hand. About 0.7 oz (20 grams) per skewer is ideal.
7

For thinly sliced pork, spread out the slices, season lightly with salt and pepper, and wrap them onto the skewer. Shape by hand. Thinly sliced pork is tender, tasty, and affordable!
8

Remove the stems from cherry tomatoes and thread onto skewers. To prevent them from bursting when frying, poke a few holes in each with a toothpick after skewering.
9

For shrimp, remove the shell and legs, and devein. Trim the tip of the tail. Straighten the shrimp and skewer from the tail end.
10

Cut each fish cake (chikuwa) into 5 pieces and stuff with cheese. Thread 2 pieces onto each skewer.
11

Roughly chop cabbage into large pieces and rinse with water.
12

Dip the skewered ingredients into the batter. Shake off any excess, then coat with panko. Once you have about 10 skewers breaded, start frying.
13

Heat oil to 340°F (170°C) and fry quickly. Vegetables take about 1 minute, meats about 2 minutes.
14

Once golden and crispy, drain well on a rack. When the oil has drained, transfer to a plate.
15

After each batch, remove any panko crumbs from the oil. Since the panko is fine, a regular skimmer may not work—use a tea strainer to keep the oil clean.
16

Dip generously in the special no-double-dipping sauce and enjoy! Try the cabbage with sauce too. And of course, this goes great with beer!
17

Today's picks: quail eggs, cherry tomatoes, lotus root, shrimp, cheese-stuffed fish cake, beef chuck, thinly sliced pork, okra, eggplant, chicken thigh, shrimp, asparagus, and more.
18

Here's kushikatsu from a famous Shinsekai restaurant—the real deal! It was incredibly delicious!
19

For boiled quail eggs, see Recipe ID: 19162276. No need to buy canned ones anymore (lol).
20

Watch the video here!
http://youtu.be/fT4fbiNOPCU
21

For Shinsekai-style doteyaki, see Recipe ID: 17733059.
22

For double sauce katsudon, see Recipe ID: 20346764.
23

September 9, 2012: Featured as a popular recipe. Thank you!
24

Featured in the news on 11/14/2014!
https://cookpad.wasmer.app/articles/3176
25

Blog post:
http://ameblo.jp/cooking-s-papa/entry-11350483960.html

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Cooksnaps

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クッキングSパパ @cooking_s_papa

Published in the US on April 20, 2026 16:02

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