Kushi-Age is a popular fast food all over Japan but is said to originate from Osaka. Kushi means the bamboo skewer on which it is served. You can make it with anything but here the NZ venison really shows off its ability to pair with almost any flavour and its tenderness lets it be deep flash fried and stay tender and delicious.
Ingredients
Servings
- KUSHI-AGE
- 400 g NZ venison, leg cuts
- 0.5 Tbsp French mustard
- 3 Tbsp soy sauce (low salt content)
- 1 Tbsp sake
- 0.25 Tbsp mirin
- pinch of garlic, finely grated
- 1 Tbsp ginger, grated
- 5 drops liquid smoke
- 1 Tbsp honey
- 3 Tbsp water
- 2 cups panko
- 0.5 cup cornstarch
- 2 eggs
- oil for frying
- QUINCE CHUTNEY -----------------------
- 1 quince
- 5 Tbsp white wine
- 2 Tbsp lime juice
- 0.5 cup pear juice
- 1 star aniseed
- 1 cinnamon
- pinch of salt
- 0.5 Tbsp brown sugar
Recommended additions
Shichimi paste
lime or lemon wedges
Servings
- KUSHI-AGE
- 400 g NZ venison, leg cuts
- 0.5 Tbsp French mustard
- 3 Tbsp soy sauce (low salt content)
- 1 Tbsp sake
- 0.25 Tbsp mirin
- pinch of garlic, finely grated
- 1 Tbsp ginger, grated
- 5 drops liquid smoke
- 1 Tbsp honey
- 3 Tbsp water
- 2 cups panko
- 0.5 cup cornstarch
- 2 eggs
- oil for frying
- QUINCE CHUTNEY -----------------------
- 1 quince
- 5 Tbsp white wine
- 2 Tbsp lime juice
- 0.5 cup pear juice
- 1 star aniseed
- 1 cinnamon
- pinch of salt
- 0.5 Tbsp brown sugar
Recommended additions
Shichimi paste
lime or lemon wedges
Kushi-Age
Mix the mustard, soy sauce, sake, mirin, grated garlic, grated ginger, liquid smoke, honey and water together. Slice the meat in thick but mouth size pieces and rub the marinade into the meat.
Let sit for 10 min.
Heat up the oil to 170°C / 340°F.
Dry the meat with kitchen paper and coat it with cornflour, then beaten eggs and finally with the panko.
Skewer and deep fry the pieces till they are golden brown (should be around 2-3 minutes).
Quince chutney
Peel the quince, cut it in quarters and cut out the core. Dice it in approx 1 cm cubes.
Caramelize brown sugar, add the quince and deglaze it immediately with white wine, pear- and lime juice.
Add the cinnamon and star aniseed and let it cook for another 10 min.
Allow to cool.
To serve
Put the skewers on the plate and serve it with Shichimi paste and wedges of limes.
