Photograph of the finished Kaki furai

Japan · Hàu chiên xù

Kaki furai

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.6 lb
  • Photograph of Flour Flour 2.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Panko breadcrumbs Panko breadcrumbs 5.6 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Cabbage Cabbage 11.3 oz
  • Photograph of Lime Lime 1
  • Photograph of Tonkatsu sauce Tonkatsu sauce ⅓ cup

Method

  1. 1 Rinse the oysters with diluted salt water, shake gently, and let them drain for 10 minutes.
  2. 2 Pat the oysters dry and then sprinkle with a little salt and pepper.
  3. 3 The oysters are coated in flour, beaten eggs, and breadcrumbs in succession.
  4. 4 Deep-fry at 180 degrees for 2 minutes, removing the oysters as soon as they are cooked through.
  5. 5 Drain off excess oil and serve with shredded cabbage, lime, and tonkatsu sauce.

With an appliance

  • Air fryer 34 min

    Replace step 4: thoroughly spray the breaded oysters with oil, fry at 200 degrees for 7 minutes, flipping at the 4th minute; remove immediately to prevent the oysters from shrinking and losing their sweetness.

Start cooking