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
I ate kushiage in Osaka.
You must not double-dip the sauce with kushiage.
Standard spelling for this dish.
Abbreviated spelling, sometimes seen on menus or signs.
Compound of 串 (kushi, 'skewer') and 揚げ (age, 'deep-frying').