Japanese · Dinner
Fried Skewered Pork and Vegetables
Panko-breaded pork shoulder threaded with bell pepper, scallion and shiitake mushroom, deep-fried until golden and crispy. Served with soy-mirin dipping sauce, shredded cabbage and karashi mustard, finished with lemon wedge.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
572Calories
40.2gProtein
31.8gFat
31.4gCarbs
8.2gSugar
3.5gFiber
1189mgSodium
281mgChol
7.9gSat Fat
742mgPotassium
89mgCalcium
3.8mgIron
0.9mcgVitamin B12
38mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Thread pork shoulder cubes onto skewers, alternating with bell pepper chunks, scallion pieces and shiitake halves. Coat each skewer in flour, then beaten egg, then panko breadcrumbs until evenly covered.
2
Rest
Set coated skewers on a rack for 10 minutes to allow panko crust to set and cling firmly.
3
Fry
Heat vegetable oil in a deep pot to 340°F (170°C). Fry skewers 4 to 5 minutes, turning once, until golden brown and pork is no longer pink inside.
4
Simmer
Combine soy sauce, mirin and sugar in a small saucepan over low heat, stirring 1 minute until sugar dissolves and sauce glosses.
5
Plate
Arrange skewers on a plate with cabbage, karashi mustard, lemon wedge and soy-mirin sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder, cut into 1-inch cubes
- 114g114g bell pepper, cut into chunks
- 22 large scallion, cut into 1-inch lengths
- 44 fresh shiitake mushrooms, stemmed and halved
- 48g48g all-purpose flour
- 22 eggs, beaten
- 50g50g panko breadcrumbs
- 30g30g vegetable oil for frying
- 30ml30ml soy sauce
- 30ml30ml mirin
- 2 tsp2 tsp sugar
- 70g70g cabbage, shredded
- 1 tsp1 tsp karashi mustard
- 22 lemon wedge
