For the coating:

• 100g flour
• 2 eggs
• 350g panko

For the frying:

• 1litter rapeseeds oil

Ponzu sauce:

• 2 tbsp yuzu dressing
• 60ml shoyu (dark soy sauce)
• 60ml mirin
• 40ml rice vinegar
• 8 red radish, grated finely, drained liquid.

To make ponzu dressing, combine all the seasonings, serve with grated radish.

• Goma miso sauce:
• 4 tbsp organic miso paste
• 2 tbsp brown sugar
• 1 tbsp mirin
• 1 tbsp sake
• 2 tbsp white sesame seeds, ground

To make goma miso sauce, combine the miso, brown sugar, mirin, sake and water in a small saucepan, then simmer with a low heat for 5 mins using the spatula until it becomes shiny paste.

What To Do:

• Skewer the cut pieces of courgette, and the rest of each ingredient on skewer.
• For the coating, break the eggs in a large bowl and mix well.
• Dust the ingredients lightly with flour holding by the skewers and dip them into the egg, then coat with panko.
• Press them gently on the bed of panko to cover the ingredients. Leave them in the fridge for 10 minutes to set the panko.