ed ▁meat ▁and ▁veget ables . ▁In ▁Japanese , ▁ ▁refers ▁to ▁the ▁ske wers ▁used ▁while ▁k ats u ▁means ▁a ▁deep - fried ▁cut let ▁of ▁meat . ▁ ▁Ing red ients ▁ ▁K ush ik ats u ▁can ▁be ▁made ▁with ▁ch icken , ▁p ork , ▁sea fo od , ▁and ▁season al ▁veget ables . ▁These ▁are ▁ske wer ed ▁on ▁b am bo o ▁k ush i ; ▁di pped ▁in ▁egg , ▁fl our , ▁and ▁p ank o ; ▁and ▁deep - fried ▁in ▁veget able ▁oil . ▁They ▁may ▁be ▁served ▁straight ▁or ▁with ▁ton k ats u ▁sau ce . ▁▁ ▁Me at ▁ ▁be ef ▁( gy ū nik u ), ▁p ork ▁meat ▁( but an iku ) ▁and ▁cart il age ▁( n ank ots u ), ▁sa usage , ▁ch icken ▁parts ▁including ▁t su k une ▁( min ced ▁ch icken ), ▁g izz ard ▁( sun ag imo ), ▁skin ▁( tor ik awa ), ▁and ▁horse ▁meat ▁( ban iku ), ▁ch icken ▁egg ▁and ▁Japanese ▁qu ail ▁egg ▁ ▁Sea fo od ▁ ▁Atlantic ▁horse ▁m acker el ▁( aj i ), ▁Japanese ▁sm elt - wh it ings ▁( k isu ), ▁sh ish amo ▁sm elt , ▁w ak as agi ▁black water ▁sm elt , ▁pra wn ▁and ▁sh rim p ▁( eb i ), ▁Japanese ▁scal lop ▁( hot ate ▁or ▁ka ib ash ira ), ▁o yst er ▁( k