Kushikatsu (Kushiage)

Bahan-bahan (4 porsi)

• 2 cups panko (Japanese breadcrumbs)
• Diamond Crystal kosher salt
• freshly ground black pepper
• 3½ cups neutral oil ((enough for a 10-inch cast iron skillet))
• 4 Tbsp Worcestershire sauce ((I use Japanese Bulldog brand, which is less tangy than other brands; add more sugar if needed))
• 2 Tbsp ketchup
• 2 Tbsp water
• 2 tsp soy sauce
• 2 tsp sugar
• 9 quail eggs
• 6 asparagus spears
• ½ onion
• 1 bunch garlic chives (Chinese chives or Nira) ((about 20 stalks))
• ½ cup sushi ginger (gari) ((you can make pickled sushi ginger at home))
• 2 sausages
• 1 piece boneless pork loin chops (½-inch thick)
• ½ chicken breast ((we only use one half of a butterflied chicken breast))
• 4 pieces sliced pork belly
• 1 large egg (50 g w/o shell)
• 1 cup all-purpose flour (plain flour)
• 1 cup water ((divided; reserve ¼ cup and add as needed))