Homemade Assorted Kushi Katsu | MASA’s Cooking

[2～3servings]
里脊豬肉 Pork loin-1片
里脊雞胸肉 Chicken filet-3片
蝦子 Prawns-2片
鵪鶉蛋 Quail eggs-4顆
杏鮑菇 Abalone mushroom-1個
香菇 Shitake-4片
地瓜 Sweet potato-1個
洋蔥 Onion-1/2個
茭白筍 Water bamboo-1支
麵包粉 Bread crumbs-1包
雞蛋 Egg-1顆
水 Water-100cc
牛奶 Milk-60cc
低筋麵粉 Cake flour-100g
清酒 Sake-100cc
豬排醬 Tonkatsu sauce-3大匙
生辣椒 Chili pepper-1支
砂糖 Sugar-1小匙
醬油 Soy sauce-2大匙
番茄醬 Ketchup-1大匙
蠔油 Oyster sauce-2小匙
高麗菜 Cabbage
Preparation (Dipping Sauce)
(1) 100cc of sake
(2) 1 tsp of sugar
(3) 2 tbsp of soy sauce
(4) 3 tbsp of tonkatsu sauce
(5) 1 tbsp of ketchup
(6) 2 tsp of oyster sauce
(7) Mix them well
(8) Add 1 chili pepper (Cut into half)
(9) Put to medium low heat
(10) Bring to a simmer
(11) You can turn off the stove when the sugar is dissolved and the alcohol is evaporated
(12) Cool off
Preparation (Skewed Ingredients)
(1) 1 sweet potato, cut into thick slices
(2) Steam the sweet potato for 6 minutes
(3) 2 abalone mushrooms, cut into half vertically
(4) Skewer the abalone mushrooms on the bamboo stick (Skewer and twist a little)
(5) 2 shitake mushrooms, remove the stem and cut into half. Skewer them on the stick as well
(6) 1 stem of water bamboo, cut into small chunks and cut into half vertically. Skewer them on the stick.
(7) Sweet potato, steamed. Skewer them on the stick.
(8) 6 quail eggs. Skewer them on the stick (or toothpick)
(9) 3 strips of chicken filet, remove the tendon. Skewer them on the stick.
(10) 1 pork loin, cut into bite-size.
(11) 1/4 of onion, cut into small section. Skewer pork and onion on the stick.
(12) 2 prawns, remove the shell and devein. Skewer them on the stick.
(You can leave the head or remove it according to your preference)
Preparation (Batter)
(1) 100cc of water
(2) 60cc of milk
(3) 1 egg
(4) 100g of cake flour, sift through a sieve
(5) Add egg mixture
(6) 100g of bread crumbs, sift through a sieve
Preparation (Prep for deep-frying)
(1) Dip ingredients in the batter (a thin layer is enough)
(2) Coat with breadcrumbs
Instructions
(1) Oil, with a certain depth
(2) Put to medium low heat
(3) Heat up the oil to about 180℃
(4) Deep-frying ingredients in an order in accordance with its flavor
(Suggested order: VegetableeggMeatSeafood)
(5) Deep fry until golden brown
(6) Prepare katsu dipping sauce at the side