Fresh

• 600 g (1 lb 5 oz) pork shoulder steak
• ½ large onion, cut into 4 wedges
• 4 okra, stems trimmed
• 2 eggs, lightly beaten with a pinch of salt
• tonkatsu sauce (store-bought or homemade), to serve

Pantry

• 8 wooden skewers, soaked in water for 30 minutes
• ½ cup (75 g) plain (all-purpose) flour mixed with a pinch of salt and pepper
• 1⅔ cups (100 g) panko breadcrumbs
• 2 cups (500 ml) sunflower oil, for deep-frying

Cut the pork steak into 2 x 9 cm (¾ x 3½ inch) strips. Using two skewers at a time, skewer the ingredients in this order: pork, onion, pork, okra, pork (one kushikatsu is made from two skewers – after cooking, it is cut through the middle to make two individual kushikatsu skewers).

Preheat the oven to 100°C (200°F).

Place the flour, beaten eggs and breadcrumbs in three separate shallow trays. Dip the skewers into the flour first, coat evenly, then pat off any excess flour. Next, dip the skewers in the egg. Finally, carefully cover the skewers with breadcrumbs.

Heat the sunflower oil in a deep saucepan over high heat to 180°C (350°F). Fry two kushikatsu at once for about 4 minutes, until the crust becomes golden and crispy. Lift out with tongs or a large slotted spoon and drain on paper towel. Keep the kushikatsu warm in the oven while you continue cooking.

When all the skewers are done, cut in between the skewers to make eight half-skewers. Serve with tonkatsu sauce for dipping.