RECIPE
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
1
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
2
Peel the daikon and grate it. Put the grated daikon in a fine mesh sieve and gently press out any excess water.
3
Add the grated daikon to a small bowl, along with the yuzu juice, soy sauce, and sugar. Stir to combine and set aside.
4
Whisk the egg and water together until uniform in color. Add the flour and mix until the batter is free of lumps.
5
Rinse the oysters in several changes of cold water to remove any grime.
6
Dry the oysters throughly with paper towels or they will spatter when you fry them.
9
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.