Kushi-age (串揚げ)

Name: Kushi-age
Total time: 47 min
Yield: 4
Cuisine: Japan
Ingredients: 300 g chicken fillet; 1 pcs eggplant; 2 pcs shiitake mushrooms; 0.5 pcs onion; 1 pcs potato; to taste g salt; to taste g black ground pepper; as needed g flour; 1 pcs egg; 3 cups breadcrumbs; as needed ml vegetable oil; to taste ml Japanese Worcestershire sauce; optional pcs bamboo skewers; 1 tbsp water

Japan

By Umami Guru Kitchen · Published 2026-06-14 · Updated 2026-07-03

Traditional Japanese skewers where pieces of chicken fillet alternate with vegetables, are breaded and deep-fried. Served hot with Japanese Worcestershire sauce or lemon juice.

Ingredients

300 g chicken fillet
1 pcs eggplant
2 pcs shiitake mushrooms
0.5 pcs onion
1 pcs potato
to taste g salt
to taste g black ground pepper
as needed g flour
1 pcs egg
3 cups breadcrumbs
as needed ml vegetable oil
to taste ml Japanese Worcestershire sauce
optional pcs bamboo skewers
1 tbsp water

Steps

Cut the chicken fillet with a knife into thinner pieces about 1 cm thick, then cut into pieces about 3 cm long. Slice the eggplant into 1 cm thick rounds, splitting them in half if needed. Remove the stems from the shiitake mushrooms and halve the caps. Slice the onion into 1 cm rounds and cut each round into 4 pieces. Peel the potato and cut into pieces of the same size, boil in simmering water for 4–5 minutes so it stays firm.
On a cutting board place the vegetables closer to you and the meat farther away. Thread each skewer first with a piece of vegetable, then a piece of chicken, alternating them. Make sure the tip of the skewer does not protrude from the meat. Season the assembled skewers with salt and black ground pepper.
In a bowl whisk the egg with 1 tbsp water. Prepare three stations: a bowl with flour, a bowl with the beaten egg, and a bowl with breadcrumbs. Coat each skewer first in flour, shake off excess, then dip in the egg mixture, shake again, and finally roll in breadcrumbs.
In a small pot pour vegetable oil to a depth of about 5 cm and heat to 160 °C. Fry the skewers in batches for 3–4 minutes, without overcrowding the pot. Do not stir for the first minute, then turn and fry another minute. Remove with tongs and let excess oil drain.
Serve hot, drizzled with Japanese Worcestershire sauce or sprinkled with lemon juice and lightly salted.

FAQ

What is Kushiage (串揚げ)?

Kushiage (串揚げ) are traditional Japanese deep-fried skewers featuring various ingredients like chicken and vegetables, coated in panko breadcrumbs.

How long does it take to make Kushiage?

This Kushiage recipe takes approximately 47 minutes to prepare from start to finish.

What can I serve with Kushiage?

Kushiage is traditionally served hot with Japanese Worcestershire sauce or a squeeze of fresh lemon juice.

Can I substitute ingredients in Kushiage?

Yes, our Umami Guru app can help you find suitable ingredient substitutions for chicken, vegetables, or other components based on availability and dietary preferences.