Kaki Fry (カキフライ) literally means “fried oysters” in Japanese, and it’s a staple of Japanese home cooking. I have a few tricks in my recipe that make for extra plump oysters that burst with briny juices as you bite through the shatteringly crisp Panko.
INGREDIENTS FRIED OYSTERS - 380 grams shucked oysters (10 large oysters) - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 tablespoons sake - 1 egg - 2 tablespoons water - 25 grams flour (about 3 tablespoons) - 60 grams panko (~1 1/2 cups) - Oil for deep frying INGREDIENTS PONZU SAUCE - 100 grams daikon - 1/2 tablespoon yuzu juice - 1 tablespoon soy sauce - 1/2 teaspoon sugar
Add the oysters to a bowl with the baking soda, salt, and sake and gently massage together. Let this rest while you prepare the other ingredients
Peel the daikon and grate it. Put the grated daikon in a fine mesh sieve and gently press out any excess water.
Add the grated daikon to a small bowl, along with the yuzu juice, soy sauce, and sugar. Stir to combine and set aside.
Whisk the egg and water together until uniform in color. Add the flour and mix until the batter is free of lumps.
Rinse the oysters in several changes of cold water to remove any grime.
Dry the oysters throughly with paper towels or they will spatter when you fry them.
Dip the oysters in the batter to coat evenly.
Roll the battered oysters in the panko to coat evenly with breadcrumbs.
Deep fry the oysters in a pot of oil heated to 340°F ( 170° C) for 3-4 minutes, or until golden brown and crisp.
Drain the fried oysters on a paper towel lined rack.