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Japanese Food - Japanese Cooking - Japanese Recipe - Kaki-Furai (Deep fried oysters)
att. Recipe - Kaki-Furai (Deep fried oysters)

Kaki-Furai (Deep fried oysters)

Ingredients (serves 4):
16 oysters (kaki)
1 egg
500 cc (16.9 fl oz / 500ml) salad oil for deep-frying
Flour (komugi-ko) and bread crumbs (pan-ko), as needed
Salt and pepper to taste

[Garnish]
1 lemon
1/2 cabbage (kyabetsu)

[Sauce]
A preferred sauce, such as Japanese Worcester sauce (Ustah Sauce), tomato ketchup, etc

Kaki-Furai
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Cooking Directions:
1. Shell oysters. (If pre-shelled are available, omit this step.)

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2. Sprinkle 2 tablespoons of salt over the oysters and stir by hand. (Be careful not to damage oysters with your nails.) Rinse under cold running water.

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3. Drain oysters, place on a paper towel and season with salt and pepper. Sift flour onto these oysters.

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4. Prepare garnish. Shred the cabbage. Cut the lemon into wedges.

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5. In a frying-pan, heat the salad oil to 180 C (356 F).

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6. Coat the flour covered oysters with the beaten egg and then the bread crumbs.

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7.Deep-fry until they turn golden brown. Fry each piece for 90-120 seconds.

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8. Remove the oysters from heat and drain any excess oil. Transfer to a plate and serve with the shredded cabbage and a lemon wedge. Enjoy sizzling pieces with your favorite sauce.

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Tips:
When you use small oysters, you can increase each serving's size by putting two oysters together and coating them as one.

Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
 

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