Kushikatsu: Deep-Fried Breaded Meat and Vegetable Skewers

Prepare your ingredients: Cut the pork loin, shrimp, onion, bell pepper, and shiitake mushrooms into bite-sized pieces. Thread them onto wooden skewers, alternating ingredients as desired.

Set up your breading station: Prepare three shallow dishes. Fill the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.

Heat the oil: In a deep pot or fryer, heat the vegetable oil to 170°C (340°F). Use a kitchen thermometer to monitor the temperature.

Bread the skewers: Take each skewer and first dredge it lightly in flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, thoroughly coat it in panko breadcrumbs, pressing gently to ensure an even and complete covering.

Deep-fry the skewers: Carefully place a few breaded skewers into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and the ingredients are cooked through. The cooking time will vary slightly depending on the ingredient.

Drain and serve: Remove the cooked skewers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with a side of kushikatsu sauce for dipping. Enjoy while hot!