Am Not Japanese But Hey!

Ok last night i made some goodness. I tried out a recipe for some down home Japanese Kabob. Kushikatsu or Kushiage (non-Kansai). Ingredients are a pound of pork loin, onion (Japanese long onion, American sweet, or Welsch.) Bell pepper. You can also use potato, mushroom or carrots.

First thing is to cut and season the pork loin. You need to chop it into small bit sized pieces. Salt(season salt) and pepper. Let set for at least a half hour.

Now the fun part you will need to chop up you veggies and the combine with them pork on a skewers. You can arrange how ever you like. Will be deep frying these so you will need to have a fryer. Next you will bread the items. 2 eggs lightly beaten, flour (lightly peppered), and Panko (breadcrumbs). You will need to flour them the wash them in eggs then flour again and eggs again. This way you have a big crunch. Then you will dip it into panko and deep fry it.




You can eat with a beer, rice, cabbage, or many other items. I also made a BBQ+soy and sugar sauce which was really tasty. This ended up being such a great project but you should have seen my kitchen LOL. Anyways hope you enjoy it as much as I did.


Well this is from a few weeks ago. It did not turn out completely how I thought but was still good. Anyways I did not make this from scratch so I will not talk to much about it. This Vietnamese egg rolls (spring rolls), fried rice (which I did make) that had peas, eggs, onion in it and Pot Stickers (fried dumplings). It ended up being good but not restaurant quality.