👨‍🍳 Instructions

1. 1

   Prepare the Kushikatsu Sauce: In a small bowl, whisk together Worcestershire sauce, ketchup, water, soy sauce, and sugar until well combined. Set aside.

   💡 Tip: The sauce can be made ahead of time and stored in the refrigerator.
2. 2

   Prepare the Ingredients: Cut all chosen ingredients into bite-sized pieces that are easy to skewer and fry. For example, pork and beef into 1-inch cubes, vegetables into similar sizes. Skewer 1-3 pieces per skewer, depending on size and type. For items like shrimp, you might skewer them in an 'S' shape. For items like cherry tomatoes or quail eggs, skewer them individually.

   💡 Tip: Ensure ingredients are relatively uniform in size for even cooking. For items that might fall apart (like cheese), ensure they are securely skewered.
3. 3

   Prepare the Batter: In a large bowl, whisk together the all-purpose flour, eggs, and cold water until a smooth, relatively thin batter forms. It should be thin enough to coat the ingredients lightly but thick enough to adhere.

   💡 Tip: The batter consistency is key. If it's too thick, add a little more water; if too thin, a bit more flour. Some recipes add a bit of grated yam (nagaimo) for a lighter texture.
4. 4

   Prepare the Panko: Spread the panko breadcrumbs in a shallow dish or tray. For a finer coating, you can pulse the panko briefly in a food processor.

   💡 Tip: Using finely ground panko can create a more delicate crust.
5. 5

   Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 170-180°C (340-355°F). Use a thermometer to monitor the temperature.

   💡 Tip: Maintaining the correct oil temperature is crucial for crispy, non-greasy kushikatsu. Too low, and they'll be oily; too high, and they'll burn before cooking through.
6. 6

   Coat and Fry: Working in batches, dip each skewer into the batter, ensuring it's lightly coated. Let any excess batter drip off. Then, roll the battered skewer in the panko, pressing gently to ensure an even coating. Carefully place the coated skewers into the hot oil.

   💡 Tip: Fry in batches to avoid overcrowding the pot, which lowers the oil temperature and results in soggy kushikatsu.
7. 7

   Deep-fry for 2-4 minutes, depending on the ingredient, until golden brown and cooked through. Turn occasionally for even browning. Remove the fried kushikatsu with a slotted spoon or spider strainer and place on a wire rack set over a baking sheet to drain excess oil.

   💡 Tip: Cook delicate items like vegetables and seafood first, followed by meats.
8. 8

   Serve immediately with the prepared kushikatsu sauce for dipping. Traditional etiquette in Osaka is 'no double dipping' to maintain hygiene in communal sauce bowls.

   💡 Tip: Serve with shredded cabbage on the side, which is a common accompaniment to absorb excess oil.