Osaka, Japan’s third–largest city, is commonly known as the source of Japan’s soul food. Iconic dishes such as takoyaki and okonomiyaki originate from there, and it’s hard to deny the importance of food in Osaka’s culture when walking the bustling streets of Osaka. Especially the central Dotonbori district is absolutely packed with numerous restaurants, many of which have some of the most extravagant and unique storefronts.
However, there is another dish that is originally from Osaka, which somehow doesn’t receive the same attention as takoyaki and okonomiyaki. Let’s dive into the world of kushikatsu, a dish that can be basically anything on a skewer, battered, breaded with panko, deep fried, and dipped in sauce.
Shinsekai
Although Dotonbori is Osaka’s main area for eating, drinking, shopping, and any type of entertainment, we shouldn’t overlook Shinsekai. This district, located only a 30-minute walk south of Dotonbori, is the more vintage restaurant area. With the iconic Tsutenkaku Tower rising above the flashy and elaborate restaurants, these streets feel like you’ve stepped back in time.
The first kushikatsu restaurants opened in the early Showa era, around 1930. Workers were hungry and always in a rush, so dipping beef in thick batter before deep frying it was a cheap and effective way to fill many stomachs. By simply dipping it in sauce and eating it from the skewer, even more time and money were saved. Now, it is said there are as many as 400 kushikatsu restaurants in Shinsekai.
Types of Kushikatsu
As I mentioned before, kushikatsu can be anything, really. Ranging from meat, seafood, vegetables, and much more. If it can be put on a skewer, battered, and deep–fried, it can be kushikatsu. Some of my personal favorites are beef, chicken, pork, shrimp, quail egg, shitake mushroom, cherry tomato, cheese, and eggplant. I’ve even tried a ‘dessert kushikatsu’, which was a battered Oreo cookie on a skewer. Not very authentic, but very tasty in my opinion.
Sauce Rules
Kushikatsu is also known for its strict dipping rules. Just like back in the day, most kushikatsu restaurants have a tin box filled with sauce at each table. This Worcester-type sauce complements the thick batter very well and has been paired with kushikatsu since the beginning. However, because you are sharing the sauce tin with other people at your table, and the guests coming after you, the sauce needs to stay ‘clean’. Therefore double double-dipping is not allowed. You can dip your kushikatsu once and then eat it.
For those who want some extra sauce after their first bite, there is a solution. Most restaurants serve cabbage with it, and in many cases, it’s their ‘otoshi’ (a small dish that you get for paying the table charge). You can use the cabbage, almost as a spoon, to scoop up more sauce and pour it over your remaining kushikatsu.
Kushiage
There is another dish called kushiage, which is often considered the Kanto-style version of kushikatsu. This is how it was made in Tokyo and its surrounding prefectures. In general, the batter is thinner, and several different ingredients are placed on one skewer. In addition, there are often multiple sauces to choose from for dipping.
So next time you’re visiting Osaka, take a walk (or train) to the Shinsekai area and try some kushikatsu. I promise you that the food and the area won’t disappoint you!
