Panko Fried Oysters (Kaki Fry)

Ingredients

• 380 grams shucked oysters (10 large oysters)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sake
• 1 egg
• 2 tablespoons water
• 25 grams flour ((about 3 tablespoons))
• 60 grams panko ((~1 1/2 cups))
• vegetable oil
• 100 grams daikon
• 1/2 tablespoon yuzu juice
• 1 tablespoon soy sauce
• 1/2 teaspoon evaporated cane sugar

Instructions

1. 1

   Wash oysters: Add the 380 grams shucked oysters to a bowl along with the 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons sake. Agitate everything together with your hand to gently scrub the oysters against each other. Let this rest for a few minutes while preparing the sauce and batter.

2. 2

   Grate daikon: For the Oroshi Ponzu sauce, peel and grate the 100 grams daikon.

3. 3

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

4. 4

   Make sauce: Transfer the daikon to a bowl and add the 1/2 tablespoon yuzu juice, 1 tablespoon soy sauce, and 1/2 teaspoon evaporated cane sugar. Stir to combine.

5. 5

   Make batter: For the batter, beat the 1 egg and 2 tablespoons water together with a whisk until it's uniform in color. Add the 25 grams flour and whisk until the mixture is free of lumps. Add the 60 grams panko to a second container, such as a bowl or a small tray.

6. 6

   Rinse oysters: 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.

7. 7

   Dry oysters: When the oysters are clean, lay them out on a few sheets of paper towels and pat them dry with more paper towels.

8. 8

   Preheat oil: Preheat a deep pot with 2 inches of vegetable oil to 340° F ( 170° C). Line a cooling rack with a few sheets of paper towels.

9. 9

   Batter oysters: To bread the oysters, dip them in the batter to coat evenly.

10. 10

    Bread oysters: 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.

11. 11

    Repeat: Gently transfer the panko-coated oysters to a clean tray and repeat with the rest of the oysters.

12. 12

    Fry oysters: Lower the breaded oysters into the preheated oil with tongs or chopsticks and fry them undisturbed for about a minute to set the panko.

13. 13

    Flip oysters: 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).

14. 14

    Drain and serve: 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.