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Garlic Kushiage (Deep Fried Skewers)
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Garlic Kushiage (Deep Fried Skewers)

duration

30 minutes

Servings
2
Ingredients
  • 2 oz. squid
  • 4 boiled scallops
  • 2 large shell-on shrimp
  • 3.5 oz. chicken thigh
  • Salt & pepper to taste
  • All-purpose flour for dredging
  • 1 Beaten egg
  • 1 Cup panko bread crumbs
  • ½ bottle (0.88 oz.) J-Basket crunchy garlic furikake with granola
  • Cooking oil for deep-frying

For Plating:

  • Green leaf lettuce
  • Steamed broccoli florets
  • A lemon wedge
  • Tonkatsu sauce
  • Japanese karashi hot mustard
Directions
  1. Cut  squid and chicken into bite-sized pieces. Cut the scallops in half if they  are large. Peel and devein the shrimp. Spear 2 pieces each of chicken, squid,  and scallops on bamboo skewers until all threaded. Spear each shrimp on a  bamboo skewer from the tail end. Sprinkle the threaded skewers with salt and  pepper to taste.
  2. Mix together panko bread crumbs and J-Basket crunchy garlic furikake with granola
  3. Dredge the skewers first in flour, then in the beaten egg, and  finally in the panko  bread crumb mixture. Deep-fry in 340°F oil: seafood for 3 minutes, chicken  for 4 minutes.
  4. Plate  skewers with green leaf lettuce, then garnish with broccoli, a lemon slice, Tonkatsu sauce, and Japanese karashi spicy mustard as  desired.
Dish Type / Ethnic Cuisine
Appetizer
,
Japanese