Kushikatsu (Osaka — Breadcrumbed Skewers, No Double-Dipping Rule)

Ingredients

• 600 g pork loin, cut into 25 mm cubes
• 150 g panko breadcrumbs, Japanese style, unseasoned
• 2 eggs, beaten
• 60 ml vegetable oil
• 100 g plain flour
• 5 g Tellicherry black pepper
• 5 g sea salt
• Soy-based dipping sauce, 150 ml Worcestershire-style kushikatsu sauce
• 12 bamboo skewers, soaked 30 min

Method

1. 1
   Thread pork cubes onto soaked skewers, 4–5 pieces per skewer.
2. 2
   Set up three shallow bowls: flour mixed with salt and pepper; beaten eggs; panko breadcrumbs.
3. 3
   Coat each skewer in flour, shaking off excess; dip in egg; roll in panko, pressing gently to adhere.
4. 4
   Heat oil to 170°C in a heavy-bottomed pot; fry skewers 4–5 minutes until golden brown and pork reaches 65°C internal.
5. 5
   Drain on absorbent paper; serve immediately with warm sauce in individual dipping bowl.
6. 6
   Enforce no double-dipping rule at table.