BEST Panko Oysters (Japanese Oyster Fry)

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often cheaper.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free, while cornstarch provides a lighter coating.

Introduce the recipe for Kaki Fry and its history.

Show the ingredients: 380 grams of shucked oysters, 2 tablespoons of sake, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 egg, 3 tablespoons of flour, 2 tablespoons of water, 1 cup and 1/2 of panko, oil for frying, 1/2 tablespoon of yuzu juice, 1 tablespoon of soy sauce, 100 grams of daikon, and 1/2 teaspoon of sugar.

Prep the oysters by adding them to a bowl with sake, baking soda, and salt, then gently mix to scrub the surface of the oysters.

Set the oysters aside for a few minutes to let the mixture work.

Prepare the batter by breaking an egg into a bowl, adding water, and whisking until uniform. Then add flour and mix until free of lumps.

Grate the daikon and press out most of the water using a fine mesh sieve.

Mix the grated daikon with soy sauce, yuzu juice, and sugar to make the oroshiponzu sauce.

Rinse the oysters under running water to remove grime, changing the water as needed until clean.

Lay the oysters on paper towels and dry them thoroughly to avoid splattering in the oil.

Set up a breading station with the batter, panko, and a tray for the breaded oysters.

Use chopsticks to pick up each oyster, coat it in the batter, then transfer it to the panko, shaking to coat evenly before placing it on the tray.

Repeat the process for all oysters.

Heat oil in a pot to 340 degrees Fahrenheit (170 degrees Celsius).

Gently lower the breaded oysters into the hot oil using tongs, and fry undisturbed until the breading sets.

After about a minute, flip the oysters and continue frying, flipping periodically until golden brown, about 3 and 1/2 minutes total for large oysters.

Remove the fried oysters and place them on a paper towel-lined rack to drain.

Plate the Kaki Fry by adding a bed of shredded cabbage, stacking the oysters on top, and adding radishes and lemon wedges.

Taste the Kaki Fry and describe the texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens