Kushikatsu are deep-fried skewers said to have originated in Kansai (Osaka), Japan.
There are a wide variety of choices of ingredients for kushikatsu, including beef, pork, chicken, shrimp, scallops, quail eggs, eringi mushrooms, onions, asparagus, eggplant, cherry tomatoes, and cheese.
In Osaka, in particular, it is considered one of the specialties of Shinsekai, where Tsutenkaku Tower is located and Dotonbori.
In recent years, chain restaurants offering kushikatsu have expanded nationwide, and the dish can be found in various places throughout Japan.
Cautions
There is a strict rule about kushikatsu: “Do not dip the kushikatsu twice”. This means that once the kushikatsu has been dipped in the sauce, it must not be dipped a second time while being eaten.
However, if there is not enough sauce on the kushikatsu after the first dip, it is acceptable to scoop up some of the sauce with the cabbage that comes with the kushikatsu and pour it over the kushikatsu.
In some restaurants, the sauce may be poured directly on the food.