Preparation
The dish is prepared by coating raw oysters with flour and then covering them with panko flakes, a type of bread crumb.[3] The oysters are then deep-fried at about 180 °C (360 °F) for roughly two minutes, at which point, they should appear golden brown.[1][3]
Variations
In 2019, the government of Hiroshima Prefecture came up with a variation of the dish in which the bread coating remained white.[1] This was done by frying the oysters at a lower temperature, about 120 °C (250 °F), for a few minutes.[1]
References
- 1 2 3 4 5 A better batter? Hiroshima hopes white ‘kaki furai’ tempts tourists[link removed] The Asahi Shimbun 31 October 2019
- ↑ Recipes[link removed] nhk.or.jp
- 1 2 3 Make kaki furai, deepfried oysters, for a quick treat[link removed] The Straits Times 6 April 2017
- ↑ Forget oysters on the half shell, give frying them a try instead[link removed] The Japan Times 16 February 2019
- ↑ If you want to taste Iwagaki oysters and raw oysters, Mie Prefecture in Japan is the best place to be![link removed] Mie
White kaki furai variation[1]
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