Osaka Kushikatsu

Step 1

Cut the pork into strips 3 inches long, 0.75 inches wide, and 0.75 inches thick, cutting perpendicular to the grain so each piece is tender when bitten.

Step 2

Thread 3 pork strips lengthwise onto each bamboo or metal skewer, leaving 2 inches of handle free at the bottom.

Step 3

Pour flour into one small bowl, beaten eggs into a second small bowl, and panko into a third small bowl, arranging them in a line left to right.

Step 4

Working with one skewer at a time, roll it in the flour until fully coated, then dip it in the egg mixture, then roll it in the panko, pressing gently so breadcrumbs stick.

Step 5

Pour 4 cups of vegetable oil into a heavy pot or deep fryer and heat to 350°F, about 8–10 minutes, until a wooden chopstick placed in the oil produces a steady stream of tiny bubbles.

Step 6

Carefully slide one skewer into the hot oil and fry for 3–4 minutes, turning it once halfway through, until the panko coating is deep golden-brown and crispy.

Step 7

Lift the skewer out using tongs and hold it over the pot for 5 seconds to drain excess oil, then place on a paper towel-lined plate.

Step 8

Repeat frying with the remaining skewers, working in batches and maintaining the oil temperature at 350°F, so they do not crowd the pot.

Step 9

Pour the Worcestershire sauce into a small bowl or cup and set it on the table next to the skewers as a dipping sauce.