Ingredients

• ●200g, cut into 1-inch cubes Pork tenderloin
• ●6, cut into 2-inch pieces Asparagus spears
• ●1/2, peeled and cut into 1/2-inch cubes Sweet potato
• ●1/2 cup All-purpose flour
• ●1 large Egg
• ●1/2 cup Water
• ●1 cup Panko breadcrumbs
• ●4 cups, for deep frying Vegetable oil
• ●2 tablespoons Worcestershire sauce
• ●1 tablespoon Soy sauce
• ●1 tablespoon Ketchup
• ●1 teaspoon Sugar

Instructions

1. 1Prepare the fillings: Thread pork, asparagus, and sweet potato onto skewers.
2. 2Make the batter: In a bowl, whisk together flour, egg, and water until smooth.
3. 3Place panko breadcrumbs in a separate shallow dish.
4. 4Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
5. 5Dip each skewer in the batter, then dredge in panko breadcrumbs, ensuring it's fully coated.
6. 6Carefully lower the skewers into the hot oil, frying in batches for 2-3 minutes, or until golden brown and crispy.
7. 7Remove the kushikatsu with a slotted spoon and place on a wire rack to drain excess oil.
8. 8Make the tare sauce: In a small saucepan, combine Worcestershire sauce, soy sauce, ketchup, and sugar. Simmer over low heat for 5 minutes, or until slightly thickened.
9. 9Serve the kushikatsu hot with the tare sauce for dipping.