Name: Kaki furai
Total time: 35 min
Yield: 4 personnes
Cuisine: Japonaise
Ingredients: 12 oyster(s); 2 egg(s); 3 tbsp wheat flour; 8 tbsp panko breadcrumbs; 4 tbsp Japanese mayonnaise; 6 pickle(s); 1 egg(s); 0.5 onion(s); 1 tbsp mirin; 0.25 white cabbage

Recipe

35 min Medium ≈ 3,99 € / serving

Estimated total cost for 4 personnes: 15,96 € — average indicative prices

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Servings

4 personnes

Ingredients

Instructions

Preparing the ingredients:

1Cook the egg for 10 minutes in a pot of boiling water to make a hard-boiled egg.
2Chop the pickles, onion, and hard-boiled egg.
3Cut the white cabbage into strips.
4Remove the oysters from their shells, rinse them, and pat them dry with paper towels.
5In a shallow bowl, beat the eggs.
6In another shallow bowl, put the flour.
7In a third shallow bowl, put the panko breadcrumbs.

Preparing the kaki furai:

8Dip each oyster in the flour, then in the beaten eggs, and finally in the panko breadcrumbs to coat them well.
9Heat the frying oil in a pot over medium-high heat until it reaches 180°C.
10Fry the breaded oysters in small batches until golden and crispy, about 2 to 3 minutes.
11Drain them on paper towels to remove excess oil.

Preparing the sauce:

12In a bowl, mix the Japanese mayonnaise, chopped pickles, chopped hard-boiled egg, chopped onion, and mirin.

Presentation:

13Serve the fried oysters hot, topped with sauce and accompanied by strips of white cabbage.

About this dish

Kaki furai is an indulgent, crispy Japanese dish, showcasing breaded oysters. Its name, "kaki", means oyster, and "furai" refers to frying. The fresh oysters are carefully cleaned, then coated in a thin layer of flour, dipped in beaten egg, and finally covered in panko, the famous Japanese breadcrumb. They are then fried, offering a light, golden crust that contrasts with the tenderness and delicate taste of the oysters. Traditionally served with finely shredded cabbage, a slice of lemon, and a slightly sweet and tangy tonkatsu sauce, kaki furai are appreciated for their simplicity and authentic flavor. This dish, often eaten in winter, reflects Japanese culinary art by combining fresh ingredients with refined cooking techniques.