  cm ▁( 1 . 5   in ) ▁dice , ▁thrust ▁on ▁ske wer ▁with ▁s lic ed ▁on ion ▁or ▁le ek ▁altern ately . ▁B atter ed ▁with ▁fresh ▁egg , ▁fl our ▁and ▁thin ▁layer ▁of ▁p ank o ▁cr ust , ▁the ▁ske wer ▁is ▁deep ▁f ried ▁in ▁veget able ▁oil ▁— ▁cot ton seed , ▁so y bean , ▁can ola ▁or ▁rap ese ed ▁oil . ▁At ▁the ▁table , ▁ske wers ▁are ▁season ed ▁with ▁thick ▁brown ▁sau ce , ▁swe eter ▁than ▁Wor c esters hire ▁sau ce , ▁with ▁must ard ▁if ▁they ▁have ▁it ▁in ▁the ▁cru et ▁stand . ▁ ▁N ago ya ▁area ▁▁ ▁In ▁N ago ya ▁and ▁its ▁surrounding ▁cities , ▁they ▁serve ▁the ▁local ▁del ic acy ▁dot eni , ▁and ▁have ▁an ▁option ▁to ▁order ▁k ush ik ats u ▁with ▁that . ▁Un like ▁the ▁serving ▁style ▁in ▁Os aka ▁and ▁Tokyo , ▁in ▁N ago ya , ▁they ▁dip ▁k ush ik ats u ▁in ▁the ▁thick ▁sau ce ▁they ▁gr illed ▁and ▁sa ute ed ▁be ef ▁s ine w . ▁That ▁sau ce ▁is ▁based ▁on ▁h atch o - m iso , ▁and ▁the ▁k ush ik ats u ▁is ▁called ▁mis o ▁k ats u . ▁ ▁Other ▁vari eties ▁ ▁Soph istic ated ▁sau ces ▁are ▁prepared ▁in ▁sub urban ▁areas ▁of ▁other ▁cities ▁including ▁N ish in omi ya ▁and ▁K obe , ▁and ▁several ▁sau ces