Add the grated daikon to a fine-mesh strainer and press with your fingers to drain off some of the excess water.
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.
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.
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.