Name: Japanese-Style Breaded Fried Oysters
Yield: Makes 2 dozen
Cuisine: Japan
Ingredients: ⅛ teaspoon sanshō (fragrant Japanese pepper) OR ground white pepper; 24 shucked oysters; 2 eggs, beaten with 3 tablespoons cold water; lemon wedges (optional); 1½ cups panko (coarse Japanese bread crumbs); ⅓ cup (all-purpose) flour; ⅛ teaspoon salt; 1½ tablespoons soy sauce; vegetable oil, for deep frying; ¼ cup saké (Japanese rice wine); tonkatsu sōsu (dark spicy sauce), optional

Preparation info

Makes
2 dozen

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

Fried oysters are a favorite picnic item for many Japanese who enjoy foods served at room temperature. The fabulous breaded coating owes its crunch to coarse, pointed crumbs the Japanese call panko, and these remain crisp even hours after frying.

Ingredients

24 shucked oysters
¼ cup saké (Japanese rice wine)
1½ tablespoons

Method

In a small bowl, put the oysters in the rice wine and allow them to marinate for 2–3 minutes. Drain off the rice wine and pour in the soy sauce, tossing the oysters to coat them. Drain off excess liquid and lay the oysters on paper towels to dry.

Combine the flour, salt, and Japanese pepper in a small bowl and dust the oysters, one by one, with the mixture. Dip the oysters one at a time