noun
kushiage; deep-fried skewered meat and vegetables
A Japanese dish of skewered meat, seafood, or vegetables that are breaded and deep-fried. Similar to 串カツ (kushikatsu), though regional naming conventions may differ.
See also: 串カツ
大阪で串揚げを食べた。
I ate kushiage in Osaka.
串揚げにはソースを二度漬けしてはいけない。
You must not double-dip the sauce with kushiage.
Often used interchangeably with 串揚げ, but 串カツ is strongly associated with Osaka and may imply a specific style or sauce rule.
Compound of 串 (kushi, 'skewer') and 揚げ (age, 'deep-frying').