kushikatsu

, also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while katsu means a deep-fried cutlet of meat.

== Ingredients == Kushikatsu can be made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo kushi, then dipped in seasoned flour, egg wash, and panko and deep-fried in vegetable oil. They may be served alone or with tonkatsu sauce. Meat beef (gyūniku), pork meat (butaniku) and cartilage (nankotsu), sausage, chicken parts including tsukune (minced chicken), gizzard (sunagimo), skin (torikawa), and horse meat (baniku), chicken egg and Japanese quail egg Seafood Atlantic horse mackerel (aji), Japanese smelt-whitings (kisu), shishamo smelt, wakasagi blackwater smelt, prawn and shrimp (ebi), Japanese scallop (hotate or kaibashira), oyster (kaki), octopus (tako), squid and cuttlefish (ika) Vegetable onion, eggplant (nasu), bamboo shoot (takenoko), okra, tomato, potato, sweet potato, Chinese yam (nagaimo), bell pepper (pīman), lotus root (renkon), greater burdock (gobō), pumpkin (kabocha), broccoli, asparagus, shiitake mushroom, garlic and shishito pepper Products and prepared fish products: chikuwa, hanpen and kamaboko dairy: hard, cream, and smoked cheeses prepared: bell pepper stuffed with minced pork, asparagus wrapped with bacon strips, chikuwa filled with hard cheese, mochi rice cakes, dumplings including jiaozi (gyōza), shūmai, and beni shōga (pickled ginger root colored bright pink)