Kaki Fry - Crispy Japanese Fried Oysters

Ingredients

• 12 fresh oysters 12 fresh oysters
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/2 cup panko breadcrumbs (50g) 1/2 cup panko breadcrumbs (50g)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon soy sauce 1/4 teaspoon soy sauce
• 1/4 cup milk (60ml) 1/4 cup milk (60ml)
• 1 egg 1 egg
• Vegetable oil, for frying Vegetable oil, for frying
• Tonkatsu sauce, for serving Tonkatsu sauce, for serving
• Shredded cabbage, for serving Shredded cabbage, for serving

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 28g (Sugar: 2g)
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the oysters under cold water and pat them dry with a paper towel.
2. 2.
   In a shallow dish, combine the flour, panko breadcrumbs, salt, black pepper, and garlic powder.
3. 3.
   In a separate bowl, whisk together the soy sauce, milk, and egg.
4. 4.
   Dip each oyster into the milk mixture, allowing any excess to drip off, then coat it in the flour mixture, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat until it reaches 180°C (350°F).
6. 6.
   Carefully place the breaded oysters into the hot oil and fry them for about 2-3 minutes on each side, or until they turn golden brown.
7. 7.
   Remove the fried oysters from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. 8.
   Serve the Kaki Fry hot with tonkatsu sauce and a side of shredded cabbage.

Treat your ingredients with care...

• Oysters — Ensure the oysters are fresh and properly cleaned before use. Remove any grit or debris and pat them dry to ensure the batter adheres well.

Tips & Tricks

• For an extra crispy texture, double coat the oysters by dipping them in the milk mixture and flour mixture twice.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the flour mixture.
• Serve the Kaki Fry immediately after frying to maintain its crispiness.
• If you don't have tonkatsu sauce, you can substitute it with Worcestershire sauce or tartar sauce.
• If you're not a fan of raw cabbage, lightly sauté it with a drizzle of sesame oil for a different flavor profile.

Serving advice

Serve the Kaki Fry as a main course alongside a bowl of steamed rice and miso soup for a complete Japanese meal. Garnish with a sprinkle of chopped green onions for added freshness.

Presentation advice

Arrange the Kaki Fry on a platter lined with lettuce leaves for an elegant presentation. Place a small dish of tonkatsu sauce in the center for dipping, and serve the shredded cabbage on the side.