What is "Kaki Fry (fried oysters)"?
In Japan, oysters are enjoyed not only raw but also boiled, grilled, or fried.
Boiled
Grilled
Fried
Among them, oyster fries are a dish in which oysters are coated with a batter of flour, bread crumbs, etc. and deep-fried, and together with fried shrimp, have become a standard deep-fried dish in Western cuisine.
Benefits of ”Oysters”
Known to be rich in nutrients such as vitamins B1, B2, and B12, minerals, and functional ingredients such as taurine, it is said to be effective in boosting immunity and improving health. It is expected to be effective in relieving fatigue, beautifying the skin, and preventing lifestyle-related diseases such as arteriosclerosis, liver disease, and heart disease. Oysters are also called "milk of the sea" because of their rich nutritional content. Oysters have one of the highest concentrations of zinc among all foods, with 14 mg per 100 g of edible portion. Zinc is believed to activate cell metabolism. It is said to be one of the essential nutrients for beautiful skin and hair, as it promotes the metabolism of skin, bones, and hair.
Oysters are delicious from winter to spring. In winter, I can't help but crave fried oysters. After the crispy texture, the plump oysters full of flavor from the inside are irresistible.
Cooking oysters? You'd be amazed at the possibilities of oysters!
Even those who do not like raw oysters will be surprised by the deliciousness of fried oysters and come to love them.
The texture of the first bite is the same as that of a pork cutlet, with a crispy batter. The delicious taste of the oyster that has been locked in your mouth will spread all over your mouth and make you happy.
If you don't like fish, don't like oysters, or just like fried oysters, give it a try!
You will love it.
This dish is only available in winter, so even if you have been to Japan before, you may not know about it.
Gas stove cooking
Kaki Fry (fried oysters)
Material/ Serves 2
Preparation-----------------------------
about 260g
Oyster
1 tbsp
Wheat flour
1 tbsp
Salt
Fry---------------------------------------
about 200g
Pan-ko (Bread crumbs)
10 g
Corn starch
10 g
Wheat flour
2
Eggs
about 1000ml
Vegetable Oil
Step1.Preparation.
The flour absorbs the odor of the oyster and removes it. Place fresh raw oysters in a bowl, add flour and 10 ml of water and stir gently by hand to wash the oysters.
Prepare a bowl and a colander, add water and salt to the bowl, place the oysters in it and wash them gently. Wash off the dirt on the oyster along with the flour that has absorbed the odor. Washing too hard or for too long will cause the flavor to run off and be lost, so be gentle and wash in a short time.
After pulling up the oysters with a colander and draining them, carefully wipe off the water one by one with a paper towel.
If there is any moisture left in the oysters, the oil will splash on them during frying.
Step2.Dip them in the batter.
Crack two eggs into a bowl. No water is added.
Beat eggs in a bowl and add cornstarch.
Place flour in a bowl.
Stir well until there are no lumps.
Prepare the bread crumbs in a bat.
Dip the oysters in the egg mixture.
Place the oysters with the egg mixture on the breadcrumbs.
Dredge oysters in bread crumbs.
Lightly grip the oysters and blend them with the egg mixture and breadcrumbs.
Process all the oysters and let them rest in the refrigerator for 15 min or so to allow them to blend.
Step3.deep-fry (in cooking)
Put vegetable oil in a pan that can be safely fried. Fill the oil to the depth where one oyster can fit. Using a smaller pot allows the oysters to be cooked at a depth that allows them to be thoroughly soaked while conserving the amount of vegetable oil used.
Heat vegetable oil to 170°C over high heat.
The oysters are placed in the oil. Fry about 4 oysters at a time, because if you put too many in at once, the temperature of the oil will drop too low and they will not cook well.
Cook safely to avoid burns.
The bottom of the pot is close to the fire, so the oysters are cooked first on the bottom. Reduce the heat from high to medium and fry the oysters evenly, flipping them over and over.
If the temperature of the oil is higher than expected and the oysters are about to burn, turn off the heat, but the oil temperature will not drop immediately and they will burn. If this happens, gently add new vegetable oil to lower the temperature.
Cook in oil at 170°C for at least 3 minutes. If you use refrigerated oysters, fry them in 170°C oil for 2 minutes, the center temperature of the oyster will slightly exceed 80°C. If you fry them for 3 minutes, the center temperature will exceed 90°C and remain above 90°C for 2 minutes after removing from the oil, so they will be heated "at 90°C for 90 seconds," which means they meet the Japanese Ministry of Health, Labor and Welfare's " heating conditions for bivalve mollusks" as indicated by Japan's Ministry of Health, Labor and Welfare.
Finish
Enjoy it as soon as it is done.
It is usually eaten with tartar sauce, but it is also delicious with a squeeze of lemon.
I eat it with salt. Very tasty!
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