The Japanese “discovered” the pleasures of breaded fried pork thanks to the Dutch influence in Nagasaki several hundred years ago. More recently, the Japanese redesigned the dish by taking what was essentially a main course and making it over into an appetizer or snack. Kushi katsu are now a popular item on many Japanese menus through the United States.
Because the Japanese use special, coarse bread crumbs, the fried pork stays crispy for hours and is quite delicious at room temperature. Bite-size but unskewered nuggets of breaded fried pork find their way into many Japanese lunch boxes.
Slice the pork into twenty-four pieces, each about
Use short (about
On each of six short skewers, thread pork and scallions as follows: Begin and end each skewer with a piece of pork wedging three lengths of scallions (the white flanked by the green) in between. Thread the meat so that the tip of the skewer pierces each piece twice.
One at a time, dip the twelve skewers into the egg wash, then immediately into the bread crumbs. Take a wok, a deep metal skillet, or a deep-fat fryer and fill it with at least
© 1985 Elizabeth Andoh. All rights reserved.