Kushiage

To prepare the dashi for the ponzu sauce, combine 200 grams of Water and 5 grams of Kombu in a small saucepan. Heat gently over medium-low heat, ensuring the water does not boil. Just before it reaches a simmer, remove the Kombu. Bring the water to a gentle simmer, then add 5 grams of Katsuobushi. Remove from heat immediately and let the Katsuobushi steep for 1-2 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

For the ponzu sauce, combine the prepared dashi with 50 grams of Koikuchi soy sauce, 30 grams of Rice vinegar, 20 grams of Mirin, and 10 grams of Yuzu juice in a small bowl. Stir well and set aside.

Prepare the Kushiage ingredients: Cut the 200 grams of Pork loin into bite-sized pieces, approximately 2-3 cm cubes. Peel and devein the 150 grams of Shrimp. Slice the 100 grams of Shiitake mushrooms into halves or quarters depending on size. Cut the 100 grams of Green bell pepper into 2-3 cm squares. Peel and thinly slice the 100 grams of Lotus root into 0.5 cm rounds. Slice the 150 grams of Eggplant into 2-3 cm thick rounds or half-moons.