How to cook Kushikatsu-style deep fried breaded vegetables and quail eggs

Kushikatsu-style Deep Fried Breaded Vegetables and Quail Eggs

The vegetables in this kushikatsu-style dish are sweet potatoes and eggplants. Feel free to substitute your preferred combination of vegetables. Fresh mushrooms, cauliflower and taro are great choices.
Course Appetizer
Cuisine Japanese
Keyword Eggplants, Fried, Quail Eggs, Street Food, Sweet Potatoes
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 people
Author Connie Veneracion


  • cooking oil for frying
  • 2 large sweet potatoes peeled and cut into two-inch cubes or wedges
  • 2 to 3 eggplants cut into rings about an inch thick (see notes after the recipe)
  • 12 quail eggs boiled and peeled
  • cup flour
  • 1 cup panko (you may need more)
  • 2 large eggs
  • ½ teaspoon salt
  • tonkatsu sauce to serve


  • Start heating enough cooking oil in a wide pan to reach a depth of at least two inches. The ideal temperature is 350F.
  • Dump the flour and panko in two shallow bowls.
  • Lightly beat the eggs and salt in another shallow bowl.
  • Dredge each piece of vegetable and quail egg in flour; shake off the excess.
  • Dip the floured vegetables and eggs in egg then roll in panko.
  • Fry the breaded vegetables and quail eggs in hot oil until the panko coating is golden and crisp.
  • Drain the fried vegetables and quail eggs on a stack of paper towels before transferring to a serving plate with the tonkatsu sauce on the side for dipping.


Asian eggplants are thinner, longer and creamier than their counterparts in the northern hemisphere. If using non-Asian eggplants, cut into two-inch cubes.