Kushikatsu, also known as kushiage, is a beloved Japanese dish consisting of skewered meat, seafood, and vegetables that are breaded and deep-fried to golden perfection.

This dish originated in the working-class neighborhoods of Osaka in the early 20th century, where it became a popular and affordable meal for laborers. Today, it remains an iconic part of Osaka's food culture, though it can be found throughout Japan.

The preparation process involves carefully threading ingredients onto bamboo skewers, coating them in flour, egg, and fine panko breadcrumbs, then deep-frying until crispy and golden brown. The key to perfect kushikatsu lies in maintaining the oil at the right temperature and achieving a light, crispy coating that doesn't become greasy.

While traditional kushikatsu features simple ingredients like pork, chicken, and onions, modern variations include everything from cheese and mochi to seasonal vegetables and premium seafood. Some establishments even offer unique items like banana or ice cream kushikatsu for dessert.

In Osaka, kushikatsu is typically served with a communal bottle of thick, sweet tonkatsu sauce for dipping. There's a strict rule against "double-dipping" due to the shared sauce. The dish is often enjoyed with cold beer at casual eateries called kushikatsu-ya, where diners can order pieces individually.

Food lovers should note that while delicious, kushikatsu is quite caloric due to the deep-frying process. Those watching their oil intake might want to limit their portions. Additionally, since the sauce often contains wheat-based ingredients, people with gluten sensitivities should inquire about alternative dipping options or sauce ingredients.