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Kushikatsu (Stick Katsu) ｜ Our Regional Cuisines

  • Osaka Prefecture

    Kushikatsu (Stick Katsu)

Kushikatsu (Stick Katsu)

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  • Main lore areas

    Osaka City, All of Osaka Prefecture

  • Main ingredients used

    Beef, Wheat flour, Eggs, Breadcrumbs

  • History/origin/related events

    "Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, and seafood are skewered, coated with batter, and deep-fried. It is commonly eaten right after being fried and dipped into a container of sauce. There is a well-known rule among diners that sharing the sauce is allowed, but "double-dipping" is strictly prohibited.
    The origin of "kushikatsu" has various theories, but one account suggests that it originated in the "Shinsekai" district of Osaka, home to the Tsutenkaku Tower, during the late Taisho and early Showa eras. It was created to quickly satisfy the hunger of nearby workers with an affordable and filling option―thin slices of beef coated in a thick batter and deep-fried. Post-World War II, when food supply was unstable, restaurants offering kushikatsu, which minimized concerns about food poisoning, became more prevalent. In the 2000s, nationwide chain restaurants specializing in "kushikatsu" emerged, contributing to the dish's popularity across Japan by promoting it as an Osaka specialty.
    "Kushikatsu", known for being "cheap, fast, and tasty", is often found in standing-eating establishments. However, in recent years, upscale versions with premium ingredients like matsutake mushrooms and stylish restaurants suitable for young people's dates have also become popular.

  • Opportunities and times of eating habits

    It is enjoyed throughout the year, regardless of the season. While it can be made at home, it is primarily consumed at restaurants. Even now, in Shinsekai, there is fierce competition among kushikatsu establishments, and there are restaurants throughout Osaka Prefecture where you can savor "kushikatsu".

  • How to eat

    It involves skewering preferred ingredients such as beef, quail eggs, and seafood, dipping them in a mixture of wheat flour and beaten eggs, coating them with breadcrumbs, frying them, and then enjoying them with sauce.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Each establishment emphasizes the combination of ingredients and sauces, offering unique flavors with distinctive characteristics. It is a popular dish among tourists as a specialty of Osaka. Additionally, organizations like the Japan Kushiage Association have been established to promote the spread of kushiage.

RECIPE

Ingredients (4 sticks)

  • Wheat flour (Cake flour) 50g
  • Water 60g
  • Salt A little
  • Beef sirloin for curry, or your preference, Salt and pepper (to taste) 10-15g
  • Bread crumbs (fine) As needed
  • Vegetable oil As needed

How to cook

  • 1. Mix wheat flour, water, and salt to create a batter.

  • 2. Cut the meat (quail eggs, lotus root, shishito peppers, or other preferred ingredients) and skewer them with bamboo sticks.

  • 3. Dip the ingredients into the batter, allowing excess batter to be scraped off on the edge of the container.

  • 4. Coat them with fine bread crumbs.

  • 5. Fry in oil at 180 degrees Celsius for 1-2 minutes, turning them until they become golden brown.

provider : Japan Konamon Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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