Kushikatsu

Prepare the dipping sauce: In a small saucepan, combine Dashi stock, Koikuchi soy sauce, Mirin, and Granulated sugar. Bring to a gentle simmer over medium heat, stirring until the Granulated sugar dissolves. Remove from heat and set aside to cool.

Prepare the ingredients for skewering: Cut the Pork loin into 2cm cubes. Peel and devein the Shrimp. Cut the Onion, Shiitake mushrooms, and Green bell pepper into pieces roughly the same size as the Pork loin cubes.

Thread the prepared ingredients onto bamboo skewers. Aim for 2-3 pieces per skewer, alternating items for variety. You should have approximately 15-20 skewers.