Kaki fry, is a Japanese dish of deep fried breaded oysters. It is a popular dish in Japanese cuisine and 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 autumn through winter. Because of the seasonality of this dish, you'll often find them popping up on restaurant menus around fall.
Fresh oysters may be purchased in the shell or you can ask your local fish monger to shuck these 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 coated flour, egg dip, and then covered with crunchy dry panko bread crumbs. 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 substitute with oysters in the jar)
- 2 eggs (beaten)
- 1 dash of salt
- 1 dash of black pepper
- 1 cup breadcrumbs (Japanese panko)
- 1/4 cup flour (all purpose)
- 1 tbsp. canola oil (for frying)
- 4 cups cabbage (shredded green)
- 1 lemon (cut into wedges)
- 1 bottle tonkatsu sauce (or tartar sauce, for dipping the fried oysters)
Clean oysters in salted water.
Dry oysters with paper towels.
Sprinkle salt and pepper over oysters to season.
Heat canola in a medium size pot over medium high heat.
Prepare your work station to bread the oysters. In three separate shallow dishes, add flour in one, beaten eggs in another, and panko in the last dish.
In this order, coat oysters with flour, eggs, then panko.
Fry oysters in oil with temperature of 350 degrees until brown. Cook easy oyster about 1 to 2 minutes on one side and then turn over.
Plate thinly julienned (or shredded) cabbage on individual dishes and serve fried oysters along side the cabbage.
Garnish each plate with 1 to 2 lemon wedges.
Serve fried oysters with choices of either bottled tonkatsu sauce or bottled tartar sauce. The fried oysters may also be served with simple squeezed lemon wedges as they are already seasoned with salt and pepper.