First, make fine panko breadcrumbs. Place the panko in a strainer and rub it through to make it finer.

Next, make the special sauce. Heat the red wine to evaporate the alcohol. Once the alcohol is gone, add the bonito stock, then dissolve in the honey and sugar.

Add the remaining ingredients and bring to a gentle boil to finish the special sauce. Let it cool completely.

Next, make the batter. Beat the egg well, then add the milk and water. Add this mixture to the flour and mix well. Once smooth, add the grated yam.

Use skewers no longer than 6 inches (15 cm). The key is to cut the ingredients into small pieces. This way, they fry quickly, get crispy, and look great!

Cut beef chuck or chicken thigh into 3/4-inch (2 cm) cubes and thread 3 pieces onto each skewer. Shape by hand. About 0.7 oz (20 grams) per skewer is ideal.

For thinly sliced pork, spread out the slices, season lightly with salt and pepper, and wrap them onto the skewer. Shape by hand. Thinly sliced pork is tender, tasty, and affordable!

Remove the stems from cherry tomatoes and thread onto skewers. To prevent them from bursting when frying, poke a few holes in each with a toothpick after skewering.

For shrimp, remove the shell and legs, and devein. Trim the tip of the tail. Straighten the shrimp and skewer from the tail end.

Cut each fish cake (chikuwa) into 5 pieces and stuff with cheese. Thread 2 pieces onto each skewer.

Roughly chop cabbage into large pieces and rinse with water.

Dip the skewered ingredients into the batter. Shake off any excess, then coat with panko. Once you have about 10 skewers breaded, start frying.

Heat oil to 340°F (170°C) and fry quickly. Vegetables take about 1 minute, meats about 2 minutes.

Once golden and crispy, drain well on a rack. When the oil has drained, transfer to a plate.

After each batch, remove any panko crumbs from the oil. Since the panko is fine, a regular skimmer may not work—use a tea strainer to keep the oil clean.

Dip generously in the special no-double-dipping sauce and enjoy! Try the cabbage with sauce too. And of course, this goes great with beer!

Today's picks: quail eggs, cherry tomatoes, lotus root, shrimp, cheese-stuffed fish cake, beef chuck, thinly sliced pork, okra, eggplant, chicken thigh, shrimp, asparagus, and more.

Here's kushikatsu from a famous Shinsekai restaurant—the real deal! It was incredibly delicious!

For boiled quail eggs, see Recipe ID: 19162276. No need to buy canned ones anymore (lol).

Watch the video here!

http://youtu.be/fT4fbiNOPCU

For Shinsekai-style doteyaki, see Recipe ID: 17733059.

For double sauce katsudon, see Recipe ID: 20346764.

September 9, 2012: Featured as a popular recipe. Thank you!

Featured in the news on 11/14/2014!

https://cookpad.wasmer.app/articles/3176

Blog post:
http://ameblo.jp/cooking-s-papa/entry-11350483960.html