Kaki Fry (Japanese Fried Oysters)

Kaki Fry (Japanese Fried Oysters)

The Spruce / Christine Ma

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
529 Calories
27g Fat
44g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 529
% Daily Value*
Total Fat 27g 34%
Saturated Fat 3g 17%
Cholesterol 193mg 64%
Sodium 496mg 22%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 28g
Vitamin C 69mg 345%
Calcium 155mg 12%
Iron 12mg 65%
Potassium 700mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kaki fry is a Japanese dish of deep-fried breaded oysters that is often found on restaurant menus, but it is also commonly made in kitchens at home.

Although in the United States, and many parts of the world now, oysters are available all year round in various forms such as fresh, frozen, canned, or bottled, they are still considered seasonal in Japan from about mid-fall through winter when you'll often find them popping up on restaurant menus.

Fresh oysters can be purchased in the shell or you can ask your local fishmonger to shuck them for you if you're intimidated to do so on your own.

Regardless of whether you use fresh, frozen, canned, or jarred oysters, this Japanese kaki fry recipe will not disappoint. The oysters are simply seasoned with salt and pepper and then breaded in a traditional Japanese cooking method of flour, egg, and crunchy dry panko breadcrumbs. The breaded oysters are then fried in hot oil until golden and crisp.

Kaki fry is traditionally served with fresh lemon wedges and tonkatsu sauce or tartar sauce. Both of the sauces are available prepared and bottled at Japanese or other grocery stores.


  • 16 oysters, fresh or jarred

  • Dash kosher salt

  • Freshly ground black pepper, to taste

  • Canola oil, for deep-frying

  • 1/4 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup Japanese panko breadcrumbs

  • 4 cups shredded green cabbage

  • 1 lemon, cut into wedges, for garnish

  • 1 bottle tonkatsu sauce, or tartar sauce, for dipping

Steps to Make It

  1. Gather the ingredients.

    Kaki Fry (Japanese Fried Oysters) ingredients

    The Spruce / Christine Ma

  2. Clean oysters in salted water and dry with paper towels.

    Clean oysters in salted water and dry with paper towels

    The Spruce / Christine Ma

  3. Sprinkle salt and pepper over oysters to season.

    Sprinkle salt and pepper over oysters

    The Spruce / Christine Ma

  4. Pour 1 to 2 cups canola oil into a medium-sized pot over medium-high heat. Watch carefully to bring to approximately 350 F.

    oil in a pot, thermometer

    The Spruce / Christine Ma

  5. Prepare work station to bread oysters. In three separate shallow dishes, add flour in one, beaten eggs in another, and panko in the last dish.

    three separate shallow dishes, add flour in one, beaten eggs in another, and panko in the thir

    The Spruce / Christine Ma

  6. In this order, coat the oysters first in flour, then eggs, and finally in panko.

    breaded oysters

    The Spruce / Christine Ma

  7. When oil has reached 350 F, fry oysters until brown, about 1 to 2 minutes on one side and then turn over. When they float in the oil, they are done. Drain on paper towels and keep warm.

    oysters frying in a pot

    The Spruce / Christine Ma

  8. Plate thinly julienned (or shredded) cabbage on individual dishes and serve warm fried oysters alongside the cabbage.

    Kaki Fry (Japanese Fried Oysters) on a plate with shredded cabbage

    The Spruce / Christine Ma

  9. Garnish each plate with 1 to 2 lemon wedges. Serve fried oysters with choices of either bottled tonkatsu sauce or bottled tartar sauce.

    Kaki Fry (Japanese Fried Oysters)

    The Spruce / Christine Ma

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