Mention deep-fried oysters, it’s easy to conjure up memories of good food, great tasting beer and fun time. Anyone from the Southern part of the States or have tasted deep-fried oysters would know what I am talking about. In Japan, we love our oysters too. During fall and winter, we particularly enjoy Japanese Fried Oysters or Kaki Fry (read as Furai, カキフライ). The crunchy, juicy briny morsels are served more casually at home and at teishoku (set meal on a tray) restaurants.
NOT Deep-Fried, It’s BAKED Japanese Fried Oysters!
Frankly speaking, nothing beats perfectly deep-fried foods. Whether it’s coated with thin or thick breading, when the food is dipped in hot oil and cooked until golden brown, it offers you the crunchiest outer texture, juicy tender filling and amazing flavors that are almost impossible to resist. Put it simply, anything deep-fried is just outright delicious. However, as a home cook, I understand the merit of the baking method:
It keeps your stove and kitchen relatively clean No need to deal with large amount of used oil No oily smell throughout the house Can avoid “possible” risk of getting burnt by accident Friendly on the waistline
So, if deep frying is not your thing, you don’t have to give up on all the delicious food altogether. Just like my Baked Tonkatsu, Baked Chicken Katsu, and Baked Croquette recipes, these panko-crusted oysters are also oven-baked. It’s the closest technique we can get to achieve the crunchy, deep-fried texture. In order to get that golden brown deep fried appearance, we first toast the panko (Japanese breadcrumbs) in a frying pan until they turn golden, crisp, and toasty. Then gently dredge the oysters in flour, egg mixture, and toasted panko one at a time. Pop them in the oven for 15 minutes and the Baked Japanese “Fried” Oysters are done!
Enjoy Japanese Fried Oysters with Homemade Tartar Sauce
You may not think of making homemade tartar sauce to go with Japanese Fried Oysters, but this may change your mind. With just a few ingredients and a quick whisk, you get a tartar sauce that beat out the store-bought stuff big time. For a rich tangy flavor, Japanese mayonnaise is a must. I also like to mix in a bit of Karashi mustard to add another complexity to the sauce. Mr. JOC and I were not a huge karashi mustard fan, but everything changed ever since we started to use powdered karashi mustard. You mix the powder with hot water to make a thick paste. The instruction on the can says to use water, but hot water works so much better. Let it steam a little longer to extract the maximum aroma and flavor. We don’t use a lot of it but the slight trace of karashi mustard in tartar sauce makes a difference. Now, are you ready for some outstanding oyster treats you can make at home? Serve these baked kaki fries with a bed of shredded cabbage, along with homemade tartar sauce and lemon wedges. If you don’t mind, invite some good friends over and enjoy a delicious time! Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
