Osaka is famous for its kushikatsu and has hundreds of casual standing bars that specialise in it. Their menus are endless because so many different kinds of meat and vegetables can be skewered and panko-crusted. The customers share big bowls of dipping sauce and the restaurants have signs that say ‘Strictly no double-dipping’ for health and safety reasons!
Cut the pork steak into 2 x 9 cm (
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
When all the skewers are done, cut in between the skewers to make eight half-skewers. Serve with tonkatsu sauce for dipping.
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