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Artichoke Kushi Katsu

Serves 5

Ingredients:

  • 10 Cooks&Co Artichoke Hearts (Braised)   

  • 1 courgette   

  • 1 chicken thigh  

  • 100g Panko breadcrumbs  

  • 300g cabbage (sweet triangle)  

  • 10 skewers  

  • Salt and pepper 

  • Oil for deep frying 

Batter 

  • 1 egg  

  • 100g flour  

  • 50ml milk   

  • 30ml water  

Sauce 

  • 100ml soy sauce  

  • 60ml brown sauce  

  • 2 tbsp honey

Keiko Urakawa – Head Chef at Café Bar Necco 

Method:

  1. Shred cabbage and place in lightly salted water, drained.  

  2. Cut Cooks&Co Artichoke Hearts in two pieces. Cut courgette and chicken thigh into the same size pieces as the artichoke hearts. Prepare 20 artichoke pieces, 10 courgette pieces and 10 chicken pieces. 

  3. Skewer two courgette and two Cooks&Co Artichoke Hearts pieces alternatively. Prepare 5 sticks. 

  4. Skewer two chicken and two Cooks&Co Artichoke Hearts pieces alternatively, prepare 5 sticks. 

  5. Sprinkle with salt and pepper. 

  6. Prepare batter by mixing all ingredients well. 

  7. Prepare sauce by mixing all ingredients. 

  8. Dip skewers into batter (using large spoon if needed) then apply panko firmly. 

  9. Heat the oil 170-180°C and deep fry them. 

  10. Dish up with shredded cabbage and sauce. 

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