Kushi Age - Deep Fried Skewers



1 courgette, round slice into 1cm thick

10 baby corns

10 king prawns

For the coating:

100g flour

2 eggs

350g panko

For the frying:

1 litre rapeseed oil

Ponzu sauce:

2 tbsp yuzu dressing

60ml shoyu (dark soy sauce)

60ml mirin

40ml rice vinegar

8 red radish, grated finely, drained liquid.

To make ponzu dressing, combine all the seasonings, serve with grated radish.

Goma miso sauce:

4 tbsp organic miso paste

2 tbsp brown sugar

1 tbsp mirin

1 tbsp sake

2 tbsp white sesame seeds, ground

To make goma miso sauce, combine the miso, brown sugar, mirin, sake and water in a small saucepan, then simmer with a low heat for 5 mins using the spatula until it becomes shiny paste.



  1. Skewer the cut pieces of courgette, and the rest of each ingredient on skewer.
  2. For the coating, break the eggs in a large bowl and mix well.
  3. Dust the ingredients lightly with flour holding by the skewers and dip them into the egg, then coat with panko.
  4. Press them gently on the bed of panko to cover the ingredients. Leave them in the fridge for 10 minutes to set the panko.


  1. Bring the oil heat to 170 degrees. *drop a little of panko into the oil to test if the temperature is correct.
  2. Deep fry 4-5 skewers in a fryer (don't put too much into the pan, or the temperature will drop)
  3. Turn them over a few times until they are golden. Drain well.
  4. Serve them with your favourite sauce.


The recipe is supplied by

Atsuko's Kitchen