Kushiage

Method

1. 1 Cut all the ingredients into pieces of the same size (3 cm) and skewer each type separately onto bamboo skewers.
2. 2 Skewer each type separately, not mixed together, as each type requires a different frying time.
3. 3 Roll the skewers in flour, dip them in egg, and then coat them evenly with breadcrumbs.
4. 4 Fry at 175 degrees in the following order: vegetables 2 minutes, shrimp 90 seconds, meat 3 minutes.
5. 5 Remove the skewers when the shells are light yellow, not brown; brown shells indicate the inside is dry.
6. 6 Serve with tonkatsu sauce in a separate bowl, and traditionally only dip each skewer once.

With an appliance

• Air fryer 45 min

  Replace step 4: spray evenly with oil, then steam in a hot air pot at 200 degrees for 10 minutes, flip at minute 6; arrange in a thin layer.