串(くし)カツ

くしかつ
noun
deep-fried skewered meat, seafood, or vegetables
food
1. deep-fried skewered cutlets
Bite-sized pieces of meat, seafood, or vegetables skewered on sticks, coated in batter and breadcrumbs, and deep-fried. A specialty of Osaka's Shinsekai district.
串(くし)カツを食(た)べよう。
Let's eat kushikatsu.
大阪(おおさか)の串(くし)カツは二度漬(にどづ)け禁止(きんし)だ。
In Osaka, double-dipping is forbidden with kushikatsu.
新世界(しんせかい)の串(くし)カツ屋(や)で、色(いろ)んな種類(しゅるい)の串(くし)を注文(ちゅうもん)した。
At a kushikatsu restaurant in Shinsekai, I ordered various kinds of skewers.

Cultural note

A signature dish of 大阪(おおさか), especially the 新世界(しんせかい) district. The famous rule 二度漬(にどづ)け禁止(きんし) (no double-dipping) means you must not dip a skewer into the communal sauce more than once — use a cabbage leaf to scoop extra sauce instead.

Forms

串(くし) (skewer) + カツ (cutlet, from English "cutlet")

Common collocations

Related Words

Compare: 串揚(くしあ)げ (deep-fried skewers, kushiage)
general
Added 2026.2.16 10:06 · Revised 2026.10.6 4:13
11000/11354_kushikatsu