Kushikatsu or kushiage is deep-fried skewered meat and vegetables. We call it kushikatsu in Kansai. There are several styles of kushikatsu such as Osaka style, Tokyo style and Nagoya style. Kushikatsu is made from chicken, pork, seafood, and vegetables. Skewered ingredients are dipped in egg, flour, and bread crumbs. Then they are deep-fried in vegetable oil. When we eat it, we dip it once in a special sauce.
Matsuba is a very famous and reasonable kushikatsu restaurant in Osaka. It serves kushikatsu to customers standing in front of the counter. There are no seats in the restaurant.
I will share to you the way we eat kushikatsu in Matsuba.
We usually do not order but pick up ones which we want to eat in a container.
Cabbage is free.
After we get one, we dip it into a sauce. We are not allowed to dip it twice after a bite. It is a rule.
We can order another kushikatsu if our favorite is not available in the container.
The picture shows the price list. Beef, sausage and potato are 100 yen. A green pepper, a quail's egg, onion, egg plant, a lotus root, squid, shrimp are 120 yen. Tuna, cheese and chicken are 160 yen.
Staffs do not write our orders in a paper. They calculate the amount of money we eat by the amount of skewers. I paid 1080 yen.