Japanese cuisine · Fish & Seafood

Kaki Furai

Panko-breaded oysters, fried golden brown, served with tonkatsu sauce and finely shredded white cabbage.

Ingredients · for 4 servings

• 24 fresh oysters (shucked)
• 100 g flour
• 2 eggs
• 150 g panko breadcrumbs
• 1/4 white cabbage
• 4 tbsp tonkatsu sauce
• 1 lemon
• 1 l oil for frying
• Salt, pepper

Instructions

1. Gently swirl the oysters in a bowl of lightly salted water, rinse and pat very thoroughly dry between paper towels – leftover water later makes the coating flake off.
2. Slice the white cabbage into hair-thin strips with a mandoline, soak in ice water for 10 min. and then drain well so it stays crisp.
3. Mix the flour with salt and pepper, whisk the eggs and place the panko in a third bowl.
4. Coat each oyster first in flour, tapping off the excess, then in egg, and finally press firmly into the panko until evenly covered all over.
5. Heat the oil to 175 °C and fry the oysters in three batches for 2–3 min. each until the coating is golden brown and rises to the surface; drain on paper towels.
6. Spread the cold cabbage on plates, place the hot oysters on top, drizzle with tonkatsu sauce and serve with lemon wedges.