Pork and Shrimp Kushiage

Golden skewers with a crust that cracks under the teeth, revealing tender pork and juicy vegetables. The hot oil still sings as they come out of the fryer, with the smell of frying mingling with powerful soy sauce.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 885
• Protein: 39 g
• Carbs: 79 g
• Fat: 45 g

Ingredients

• 400 g Pork shoulder blade ( in 2cm cubes )
• 8 piece Shrimp ( peeled )
• 2 piece Yellow onion ( quartered )
• 8 piece shiitake mushroom ( whole )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 200 g Breadcrumbs
• 750 ml Peanut oil ( for frying )
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp White sugar
• 16 piece Wooden skewers ( soaked in water )
• 100 ml Tonkatsu Sauce

Instructions

1. Cutting and skewering

   Cut the pork shoulder into 2 cm cubes. Clean the shrimp. Cut the onions into quarters and separate the layers. Alternate meat, vegetables, and shrimp on the bamboo skewers. The pieces should be tightly packed.

2. Breading

   Prepare three bowls: flour, beaten eggs, and breadcrumbs. Dip each skewer in the flour (tap off excess), then the egg, and finally the breadcrumbs. Press firmly so the crust adheres well.

3. Frying

   Heat the peanut oil to 180°C in a skillet. Fry the skewers in small batches. When the crust is evenly golden and the pork is cooked through, drain on paper towels.

4. Glazing and serving

   In a small saucepan, reduce the soy sauce, mirin, and sugar until the mixture coats the spoon. Serve the hot skewers with this rich syrup and the tonkatsu sauce on the side.

Chef's tips

• Never overcrowd the oil: if the temperature drops, the breading absorbs the fat and becomes soggy.
• Press the breadcrumbs firmly onto the meat with your palm to ensure the crust doesn't fall off during cooking.

Storage

Eat immediately to enjoy the crunch. Do not freeze once cooked.