Kushikatsu

Instructions

1. Prepare the skewers
   Thread the chicken, pork, eggplant, bell pepper, and mushrooms onto the soaked wooden skewers, alternating ingredients. Leave about 1/3 of the skewer empty for handling.
2. Set up the breading station
   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour with a pinch of salt and pepper.
3. Bread the skewers
   Dredge each skewer in the flour, shaking off excess. Then dip into the beaten eggs, ensuring complete coverage. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
4. Heat the oil
   In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the skewers halfway.
5. Fry the kushikatsu
   Carefully lower the breaded skewers into the hot oil and fry until golden brown, about 3-4 minutes. Work in batches to avoid overcrowding. Turn occasionally to ensure even cooking.
6. Drain and rest
   Remove the fried skewers and place them on a wire rack lined with paper towels to drain excess oil. Allow to rest for 2 minutes before serving.
7. Prepare the dipping sauce
   In a small bowl, whisk together Worcestershire sauce, ketchup, soy sauce, and sugar until well combined and the sugar is dissolved.
8. Serve
   Arrange the kushikatsu on a serving platter with the dipping sauce on the side. Remind guests of the traditional Japanese rule: no double-dipping in the sauce!