1. Cut the pork loin into 3 cm cubes, peel the prawns, cut the onion into large wedges and halve the mushrooms, then thread each ingredient onto its own short wooden skewers and season lightly with salt.
2. Whisk the flour with the egg and water into a smooth, thick batter like pancake batter.
3. Dip the skewers in the batter, let the excess drip off and roll them in panko to coat thickly.
4. Heat the oil to 175 °C and fry the skewers in batches: vegetables and prawns for 2 minutes, meat for 3-4 minutes, until golden.
5. Drain on kitchen paper; meanwhile mix the Worcestershire sauce and ketchup in a shared dipping bowl.
6. Serve the skewers hot with the dipping sauce and raw cabbage leaves.
Tip: Osaka's kushikatsu bars have a single rule for the shared sauce pot: "only dip once!". If you want more sauce after biting, scoop it up with a cabbage leaf.
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