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Classic Oyster Fry
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1
Shred the cabbage. Cut out the core, lightly press the leaves, and slice thinly. Trim from the side if the strips get too wide. Quickly rinse the shredded cabbage in cold water.
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Cabbage
to taste
1:40
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5 tips
1
キャベツの千切りは包丁を大きく使うと綺麗に仕上がります。
2
タルタルソースは、らっきょうや柴漬けの量を調整して好みの味にしてください。玉ねぎのみじん切りを加えても美味しいです。
3
牡蠣の水気をしっかり拭き取ることで、揚げるときに油が跳ねるのを防ぎます。
4
パン粉をつける際は、卵液やパン粉が片寄らないように丁寧に。
5
揚げ油の温度を一定に保つことが、美味しく揚げるコツです。
1
Shred the cabbage. Cut out the core, lightly press the leaves, and slice thinly. Trim from the side if the strips get too wide. Quickly rinse the shredded cabbage in cold water.
Cabbage to taste
1:40
2
Make the tartar sauce. Mince the rakkyo and shibazuke and combine with mayonnaise.
4:05
3
Wash the oysters, then rinse in salt water at sea-water concentration. Pat thoroughly dry with paper towels.
6:50
4
Lightly pepper both sides of the oysters.
8:03
5
Dust the oysters with flour and shake off any excess.
8:22
6
Dip the oysters in beaten egg, then coat firmly with panko. Bamboo skewers help with handling.
9:03
7
Fry the oysters in just-under-180°C (350°F) oil. Don't touch them at first; once the coating sets, adjust the heat as you go. After ~3 minutes, raise the heat at the end and drain.
10:59
8
Plate the fried oysters and serve with cabbage, tartar sauce, and lemon.
13:18
1
Step 1
Shred the cabbage. Cut out the core, lightly press the leaves, and slice thinly. Trim from the side if the strips get too wide. Quickly rinse the shredded cabbage in cold water.
Cabbage
to taste
2
Step 2
Make the tartar sauce. Mince the rakkyo and shibazuke and combine with mayonnaise.
Rakkyo (pickled scallions)
to taste
Shibazuke (purple pickles)
to taste
Mayonnaise
to taste
3
Step 3
Wash the oysters, then rinse in salt water at sea-water concentration. Pat thoroughly dry with paper towels.
Oysters (cooking grade)
200g
4
Step 4
Lightly pepper both sides of the oysters.
Oysters (cooking grade)
200g
Pepper
to taste
5
Step 5
Dust the oysters with flour and shake off any excess.
Oysters (cooking grade)
200g
Wheat flour
to taste
6
Step 6
Dip the oysters in beaten egg, then coat firmly with panko. Bamboo skewers help with handling.
Oysters (cooking grade)
200g
Egg
to taste
Panko (breadcrumbs)
to taste
7
Step 7
Fry the oysters in just-under-180°C (350°F) oil. Don't touch them at first; once the coating sets, adjust the heat as you go. After ~3 minutes, raise the heat at the end and drain.
Oysters (cooking grade)
200g
8
Step 8
Plate the fried oysters and serve with cabbage, tartar sauce, and lemon.
Oysters (cooking grade)
200g
Cabbage
to taste
Mayonnaise
to taste
Lemon
optional
Sauce
optional
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