![Kaki Fry - Crispy Japanese Fried Oysters](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/kaki-fry-crispy-japanese-fried-oysters--81d5f5d1-6a56-4b25-8211-6e33d40e753b.png)
Recipe
Kaki Fry - Crispy Japanese Fried Oysters
Ocean Delights: Crispy Japanese Fried Oysters
4.6 out of 5
Indulge in the flavors of Japan with this delightful dish of Kaki Fry. Crispy on the outside and tender on the inside, these fried oysters are a popular Japanese delicacy that will transport your taste buds to the shores of Japan.
Metadata
Preparation time
20 minutes
Cooking time
6 minutes
Total time
26 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free, Nut-free, Shellfish-free, Low sugar
Allergens
Seafood (oysters), Wheat (flour, panko breadcrumbs), Egg, Soy
Not suitable for
Vegan, Vegetarian, Gluten-free, Egg-free, Soy-free
Ingredients
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12 fresh oysters 12 fresh oysters
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1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
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1/2 cup panko breadcrumbs (50g) 1/2 cup panko breadcrumbs (50g)
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
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1/4 teaspoon soy sauce 1/4 teaspoon soy sauce
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1/4 cup milk (60ml) 1/4 cup milk (60ml)
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1 egg 1 egg
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Vegetable oil, for frying Vegetable oil, for frying
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Tonkatsu sauce, for serving Tonkatsu sauce, for serving
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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
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1.Rinse the oysters under cold water and pat them dry with a paper towel.
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2.In a shallow dish, combine the flour, panko breadcrumbs, salt, black pepper, and garlic powder.
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3.In a separate bowl, whisk together the soy sauce, milk, and egg.
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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.
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5.Heat vegetable oil in a deep pan or skillet over medium heat until it reaches 180°C (350°F).
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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.
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7.Remove the fried oysters from the oil and place them on a paper towel-lined plate to drain any excess oil.
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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.
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