Welcome back to what Wednesday. I'm Lance from School Walk London's premier cookery school in Coven Garden. Today we're making Japanese Kushi Katsu. And I'm going to show you what other things you can cut other than just chicken breast. And first you make the batter for your kushi katu. I've got 100 g of plain flour here. 100 mil of just milk. going to add it in bit by bit. Okay. So, in the 100 gram of plain flour, we're going to keep adding in the milk to your desired consistency. If you want it kind of like a thick batter, you want it almost like um yogurt. If you want it lighter, just do more milk. I've done about 150 mil of milk. So, it looks like this. These are ready to go. Just want to keep mixing them until no lumps. And then I'm going to

leave it in the fridge to let it set. I'm going to crack an egg in. Mix it well. So, you want a consistency like to be yoga like. Now, we're going to put it in the fridge. Let it set for about 20 minutes before we use. We've got about a tablespoon of brown sugar in a bowl. Use any type of sugar if you don't have brown sugar. Now, we're going to add in two tablespoons of these lovely woristers sauce. Authentic Japanese to kind of balance out the greasiness of the deep fried skewers. Another form of sourness. It's a nice tomato ketchup. A tablespoon.

We need some saltiness. Not too much. A teaspoon of soy sauce. And then you want to water it down with a just dash of water. Mixy. And speaking of tomato ketchup, I actually like to dip my gyoza in a tomato ketchup as well. Might be controversial. comment down below what's your craziest dipping sauce you've ever had. Now we start chopping. We've got some fresh shiakei mushrooms here, which you want to just take off the stem. Stem is quite be hard sometimes.

Just cut into chunks like that. I've got some asparagus. I've peeled tiny bit bottom. Just one shrimp off the end. And into chunks. Yeah. Gorgeous. Sweet potato here. And we've got some prawns here. You want to butterfly them so that the batter has a bigger contact surface to interact with. And you want to pat them dry. I'm not going to make the same mistake as I did in my squid video.

Okay. And now we make skewers. Okay, so we're now just skewering them up. Now we're just skewering the mushrooms. Once we done the vegetable, we're going to skewer the prawns. You want to make sure you double skewer them so it holds the shape. So when I say double skewer, I mean skewer in from the tail and out from the hat of your prawn. So it can actually stay. It's more stable on skewers. Now we batter and deep fry. You want to heat up some vegetable oils until chopstick bubbling hot or 180 Celsius. Okay. And then you start battering batter.

I always have one hands clean when I be when I'm deep frying. So right hand's going to be my clean hands. So you want to pour all the batter into the skewer. Drip off the excess and then into the pankle bread crumbs and your clean hands. Want to kind of put the bread crumbs into skewers. Shake off the excess and dip in. And once your skewer is nicely golden brown, this will take about 2 to 3 minutes. And you don't want them you don't want to take them out while it's fully golden brown cuz it's going to keep cooking

once you take them out. The color will darken further more. And you do the same to the rest of the skewers. So, we did this dish in our food Japanese class. If you want to do them in a school, sign up by the link down below. Okay. Do the prawns at the ends. Trip off the excess. Cook for 2 minutes.

And for the rest of the batter, just make all the sweet potato fries in. Just mix them well. Really can't be bothered to batter each fry. So, I'm going to just drop them in one by one. Okay, it's been frying for about 5 minutes. You can always try one if you're not sure. Now we try loving asparagus I really love the soundness from the wisteria sauce to balance out the greasiness. Yum, yum. Thank you for the support. Tell us what Japanese dishes you want to see on our channel and I will see you next week. Bye.