Kushiage

Von Japanese Cooking 101 · 30 Min.

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Zubereitung

1. Boil the quail eggs in water covering them by about 1 inch (2-3 cm) for 2 minutes, then turn off the heat and let them sit for 2 minutes.
2. Move the eggs to cold water and peel them once cool enough to handle.
3. Peel and devein the shrimp. Remove the shiitake stems and halve large caps. Trim the tough ends off the asparagus. Thread all the ingredients onto skewers and salt the shrimp.
4. Whisk the flour, egg, milk and oil in a bowl until smooth. Dip the skewered items in the batter, then coat evenly with breadcrumbs.
5. Deep-fry at 350°F (175°C) until golden brown.

Zusammengefasst aus dem Video von Japanese Cooking 101. Schau es dir für die Details an.

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