Chicharon Fried Bites

Skewer chicken, quail eggs, and beans onto the sticks.

In a bowl, mix together egg and water until well combined.

Add bread flour and mix until a thick batter forms. Season with salt and pepper.

Dip skewers of vegetables and meat into the thick batter, coating everything with a thin layer. Roll battered pieces into crushed chicharon.

Quickly deep fry in oil until golden brown.

In a small pot over medium-low heat, combine dashi stock, soy sauce, vinegar, and brown sugar. Mix until sugar is completely dissolved then bring to a boil. Add ginger and simmer for about a minute. Serve sauce with grated radish and Kushikatsu!