From my kitchen in Japan
Kaki fry is the Japanese panko-fried way I associate with oysters: crisp outside, juicy inside, and best eaten immediately after frying.
Ingredients
- Oysters260 g
- Flour for preparation1 tbsp
- Salt for preparation1 tbsp
- Panko breadcrumbs200 g
- Cornstarch10 g
- Flour10 g
- Eggs2
- Vegetable oilAbout 1,000 ml for frying
How to make it
- Clean and prepare the oysters carefully, then drain and dry them well.
- Prepare a coating station with flour/cornstarch, beaten egg and panko. Coat each oyster completely.
- Heat the frying oil and fry the oysters in batches until the coating is golden and the oysters are cooked through.
- Drain well and serve immediately.
Notes
Raw oysters can carry food-safety risks. Cook them thoroughly and follow local seafood-safety guidance.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro