Vegetable kushikatsu

Step 1: Stir 6 tbsp vegetarian Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp soy sauce, 1 tsp sugar and 4 tbsp water together in a small pan over low heat for 2 minutes until the sugar dissolves. Cool and pour into a deep, narrow dish, deep enough to dunk a skewer.

Step 2: Microwave 7 oz kabocha squash and 5 ½ oz lotus root with a splash of water, covered, for 2 minutes so they cook through in the oil. Pat dry.

Step 3: Thread 5 ½ oz lotus root, 8 fresh shiitake mushrooms, 1 onion, 8 asparagus spears, 7 oz kabocha squash, 2 kirimochi (dried rice cake) and 3 ½ oz firm mozzarella or Cheddar onto 24 bamboo skewers, one or two pieces per skewer, leaving a handle at the end.

Step 4: Whisk 2 ⅞ oz plain flour, 1 egg and ½ cup cold water into a smooth batter as thick as double cream. Spread 3 ½ oz fine panko breadcrumbs on a tray.

Step 5: Dip each skewer in the batter, let it drip, then roll in panko and press the crumbs on firmly. Common mistake: coating cheese once. Dip cheese and mochi twice in batter and panko, or they melt through the crust and burst in the oil.

Step 6: Heat vegetable oil, 5 cm deep, in a deep pan to 350°F: a pinch of panko should sizzle at once and float. Fry 5–6 skewers at a time for 1–2 minutes (cheese and mochi about 1 minute), until deep golden and the bubbles get smaller and quieter.

Step 7: Drain on a rack. Serve hot with the sauce and 4 white cabbage leaves. Dip each skewer once only; spoon extra sauce on with a cabbage leaf, Shinsekai style.