串(くし)カツ

くしかつ

noun

deep-fried skewered meat and vegetables

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.

CULTURE:
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.

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

COMMON COLLOCATIONS:

串(くし)カツ屋(や): kushikatsu restaurant
串(くし)カツ盛(も)り合(あ)わせ: assorted kushikatsu platter
二度漬(にどづ)け禁止(きんし): no double-dipping

general

Added 2026.2.16 10:06

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