Photograph of the finished Kaki fry

Japan · Hàu chiên xù Kaki fry

Kaki fry

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

What to get ready

  • Photograph of Fresh oysters Fresh oysters 720 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 200 g
  • Photograph of Flour Flour 120 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Lime Lime 1.2
  • Photograph of Tonkatsu sauce Tonkatsu sauce 80 ml
  • Photograph of Oil Oil 800 ml

Method

  1. 1 Wash the oysters in diluted salt water mixed with cornstarch to remove the slime and sand.
  2. 2 Pat each oyster dry thoroughly; any remaining water will cause the oil to splatter and the powdery shell to loosen.
  3. 3 Roll the dough in flour, egg, and breadcrumbs, pressing gently to coat evenly.
  4. 4 Fry at 180 degrees for 2 minutes; cooking them longer will cause the oysters to shrink and lose their sweetness.
  5. 5 Remove from the grill, squeeze lemon juice over it, dip in tonkatsu sauce, and eat immediately while the skin is still crispy.

With an appliance

  • Air fryer 29 min

    For step 4: spray the breaded oysters thoroughly with oil, fry at 200 degrees for 7 minutes, flipping at the 4th minute; remove immediately so the oysters don't shrink and retain their juiciness.

Start cooking