Said to have originated from Shinsekai in Osaka, this Japanese dish is bite-sized meat and vegetables skewered, coated in a light batter and fried until golden. Common items on the menu include beef, pork, lotus root and even seasonal fish.
At first glance, kushikatsu might easily be mistaken for a variation of tempura. But the two differ in how the batter is made. The batter in tempura, for instance, is made with water, flour and eggs; with kushikatsu, a stronger flour is used, and breadcrumbs are added to the mix. At new restaurant Ginza Rokukakutei, a light white wine is also added to the batter to alter the aroma of the crisp exterior when cooked.
When eating kushikatsu, the deep-fried skewers are served with a dipping sauce and on a piece of bread (to absorb the oils from the fried items). On the side is also a plate of thick-cut fermented cabbage strips, which serves to cleanse your palate during the meal.
Watch our video to find out more:
MICHELIN guide Singapore Appreciation Series: The Art of Kushikatsu
Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.
The ubiquitous Teochew flat rice noodles are showcased in various cooking styles across Southeast Asia — especially in Malaysia and Singapore. Learn about their different styles, their origins, and where to find them in the two neighbouring countries.
Book a hotel in the neighborhood best known for all types of spring flowers in full bloom in Seoul. Seoul is expected to have flowers in full bloom throughout the weekend and the following week.
Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.
With eating indoors being the new norm, get creative in your home kitchen with these recipes from MICHELIN-rated restaurants around the world that are either from, or inspired by, the Land of the Rising Sun.
This is the tale of the son of Taiwanese immigrants who stumbled into the restaurant business out of obligation, and ended up earning him and his family a MICHELIN star in the United States.
The executive chef of the three-MICHELIN-starred Cantonese restaurant Jade Dragon showcases locally-sourced produce with his dish at the MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner.
We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.