Kushikatsu

Method

1. 1 Cut the pork, onions, eggplant, and lotus root into bite-sized pieces and skewer them onto bamboo sticks.
2. 2 Mix the flour with the eggs and a little cold water to form a smooth, thin batter.
3. 3 Dip each skewer in the batter, then roll it thoroughly in the breadcrumbs.
4. 4 Deep-fry at 170 degrees for about 3 minutes per batch until the crust is golden and crispy.
5. 5 Drain off excess oil, then dip once into the tonkatsu sauce, following the Osaka tradition.
6. 6 Serve hot with sliced raw cabbage to balance the richness.

With an appliance

• Air fryer 39 min

  Replace step 4: thoroughly spray the breaded skewers with oil, fry at 195 degrees for 10 minutes, flip at the 5th minute; arrange in a single layer so that the vegetables and meat cook evenly.