|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 4g||16%|
|Total Sugars 6g|
|Vitamin C 69mg||345%|
|*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.|
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
Gather the ingredients.
Clean oysters in salted water and dry with paper towels.
Sprinkle salt and pepper over oysters to season.
Pour 1 to 2 cups canola oil into a medium-sized pot over medium-high heat. Watch carefully to bring to approximately 350 F.
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.
In this order, coat the oysters first in flour, then eggs, and finally in panko.
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.
Plate thinly julienned (or shredded) cabbage on individual dishes and serve warm fried oysters alongside 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.