Kushi-age (Deep-fried kebab)

Ingredients (serves 4): 200g (0.44lbs) beef fillet block (gyu-hire block) 200g (0.44lbs) pork loin block (buta-bara block) *"Buta-bara" is the side of a pig which is often unavailable outside Japan. If so, using pork loin is fine. 1 onion (tamanegi) 1 potato (jaga-imo) 1 piece of broccoli 8 mushrooms 4 mini tomatoes 4 small quail eggs (uzura no tamago) 8 small-sized scallops 8 oysters 4 sticks of asparagus 4 bacon slices 1 egg 32 bamboo skewers 1 tablespoon of bacon chips flour, bread crumbs, salt, and pepper to taste 500cc (16.9floz) salad oil [Garnish] 1 lemon 1/2 cabbage 1/2 Japanese radish (daikon) [Sauce] Japanese worcester sauce, ketchup, mayonnaise, and soy sauce to taste
Preparations: [Beef] Cut the beef fillet block into 1cm (1/2 inch) thick square pieces. Skewer one or two pieces of meat per serving.
[Pork and onion] Cut the pork loin block into 2cm (1inch) thick square pieces. Cut the onion into 8 wedges. Skewer two pieces of the meat and onion alternately per serving.
[Potato] Peel the potato and cut into 2cm (1inch) thick round pieces. Larger pieces are recommended halved into semicircular pieces. Skewer two pieces per serving.
[Broccoli] Remove the firm part of the broccoli stalk. Separate the broccoli head into bite-size florets. Skewer two pieces per serving.
[Mushrooms] Remove the roots from the mushrooms. Skewer two pieces per serving.
[Quail eggs and mini tomatoes] Boil the quail eggs and peel them. Skewer two eggs and two mini tomatoes alternately per serving.
[Scallop] Wipe excess moisture from the scallops, lightly add salt and pepper and then sprinkle with flour and skewer two pieces per serving. *If you use boiled scallops, simply skewer.
[Oysters] Wipe excess moisture from the oysters, add salt and pepper and sprinkle with the flour. Skewer two pieces per serving.
[Bacon and asparagus] Remove the firm part of the asparagus. After dipping the asparagus in the batter (see step 1 of the following cooking directions), roll the bacon on the asparagus in a diagonal manner.
[Garnish] Cut the lemon into 6 wedges. Separate the cabbage into 5 cm (2 inches) pieces by hand. Grate the Japanese radish. Put 1 teaspoon of salt in a small plate. [Sauce] -Ketchup and Japanese worcester sauce Mix equal amounts of ketchup and Japanese worcester sauce. -Soy sauce and mayonnaise Mix soy sauce with 1/2 the same amount of mayonnaise. -Lemon soy sauce and grated daikon Mix soy sauce with 1/2 the same amount of lemon juice. Serve with grated Japanese radish.
Cooking Directions: 1. To prepare batter, mix the egg with 1/4 cup of flour.
2. Dip the prepared skewers into the batter. *For mushrooms and potatoes, use the mixture of the batter and bacon chips. *For the bacon and asparagus, dip the bacon-wrapped asparagus in the batter.
3. Coat the skewers with bread crumbs.
4. Heat oil to 180 C (356 F) 5. Deep-fry the skewers for 2 to 3 minutes each. *For quail eggs and tomatoes, 1 minute.
6. Transfer skewers to paper towels to drain. Serve piping hot, with lemon, cabbage, and salt or enjoy dipping them in your favorite sauce.
Tips: Please enjoy kushi-age with your favorite ingredients. For example, combinations of seasonal vegetables and protein based ingredients such as sausage, cheese, chicken, fish and shrimp are not only delicious but also colorful and nourishing. Vegetable sticks of cucumber or carrot also go well with this dish.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz