Add the oysters to a bowl along with the baking soda, salt, and sake. Agitate everything together with your hand to gently scrub the oysters against each other. Let this rest for a few minutes while preparing the sauce and batter.
380 grams shucked oysters, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons sake
For the Oroshi Ponzu sauce, peel and grate the daikon.
100 grams daikon
Add the grated daikon to a fine-mesh strainer and press with your fingers to drain off some of the excess water.
Transfer the daikon to a bowl and add the yuzu juice, soy sauce, and sugar. Stir to combine.
100 grams daikon, 1/2 tablespoon yuzu juice, 1 tablespoon soy sauce, 1/2 teaspoon sugar
For the batter, beat the egg and water together with a whisk until it's uniform in color. Add the flour and whisk until the mixture is free of lumps. Add the panko to a second container, such as a bowl or a small tray.
1 egg, 2 tablespoons water, 25 grams flour
Rinse the oysters in cold water, agitating them with your hand to free up and wash away any slime that has come out of the oysters.
When the oysters are clean, lay them out on a few sheets of paper towels and pat them dry with more paper towels.
Preheat a deep pot with 2 inches of oil to 340° F ( 170° C). Line a cooling rack with a few sheets of paper towels.
Oil for deep frying
To bread the oysters, dip them in the batter to coat evenly.
Transfer the oysters to the panko and then shake the container around, scooping the panko on top to coat them with an even layer of breadcrumbs.
60 grams panko
Gently transfer the panko-coated oyster to a clean tray and repeat with the rest of the oysters.
Lower the breaded oysters into the preheated oil with tongs or chopsticks and fry them undisturbed for about a minute to set the panko.
Flip the oysters over and continue frying, flipping periodically, until the oysters are golden brown and cooked through (another 2-3 minutes for large oysters).
Drain the Kaki Fry on the prepared rack and then serve the fried oysters on a bed of thinly shredded cabbage with the Oroshi Ponzu and lemon wedges for garnish.