Japanese-Style Breaded Fried Oysters

Kaki Furai

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    2 dozen

Appears in

An American Taste of Japan

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)
  • tablespoons soy sauce
  • cup (all-purpose) flour
  • teaspoon salt
  • teaspoon sanshō (fragrant Japanese pepper) OR ground white pepper
  • 2 eggs, beaten with 3 tablespoons cold water
  • cups panko (coarse Japanese bread crumbs)
  • vegetable oil, for deep frying
  • lemon wedges (optional)
  • tonkatsu sōsu (dark spicy sauce), optional

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 in the egg mixture, then roll them in the bread crumbs, dredging them well.

Heat your oil to about 375 degrees. The oil will need to be at least inches deep and you may find, as I do, that a Chinese wok is the best implement for this. Test your oil with a few bread crumbs to which some of the egg wash still clings. The crumbs should sizzle gently on the surface, coloring very slowly. Fry the oysters four or five at a time, them once, for about 1½ minutes on each side, or until golden brown. Drain on paper towels and serve immediately, or hold for up to 15 minutes in a preheated 200-degree oven. If you wish to serve the oysters at room temperature, let them cool on a paper-lined rack away from drafts. Serve the oysters with lemon wedges or spicy tonkatsu sōsu, if you wish.