Japanese-Style Breaded Fried Oysters

Kaki Furai

Preparation info
  • Makes

    2 dozen

    • Difficulty


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.


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


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