Your Japanese Kitchen - 2012/03/19 - Kakifurai

Kakifurai Deep Fried Breaded Oysters

Ingredients (Serves 4)
*300g-400g fresh oysters
*salt and pepper
*plain flour
*beaten egg
*breadcrumbs
*1 cabbage
*10 shiso leaves

[ingredients for ponzu soy sauce]
*1/2 cup / 100ml daidai citrus juice (can be substituted by any citrus juice)
*1/2 cup / 100ml mirin sweet cooking sake
*1/4 cup / 100ml light soy sauce
*3/4 cup / 300ml soy sauce
*10cm-long piece kombu kelp
*shichimi --- to serve

[ingredients for tartar sauce]
*2 boiled eggs
*1/4 onion
*1/3 pickled cucumber
*1 cup / 200ml mayonnaise
*1-2 tbsp milk
*salt and pepper

1. Make the ponzu soy sauce. Simmer the mirin in a pan for about 3 minutes over medium heat. Turn off the heat, and add the light soy sauce, regular soy sauce, daidai juice and the kombu kelp.

2. Make the tartar sauce. Finely chop the boiled eggs, onion and pickled cucumber. Put the mayonnaise into a bowl and stir in the milk. Add the chopped ingredients, mix them lightly, and season with salt and pepper.

3. Cut the shiso leaves into thin strips. Shred the cabbage. Toss the shiso leaves and cabbage together.

4. Wash the oysters under running water, and pat them dry with paper towels. Sprinkle some salt and pepper over them.

5. Coat the oysters with plain flour, beaten egg, and breadcrumbs in this order.

6. Deep-fry the breaded oysters in oil at 180 degrees for 1 to 1 and a half minutes.

7. Serve the oysters with the cabbage and shiso leaves. Eat them with ponzu soy sauce sprinkled with shichimi, or tartar sauce to taste.

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