Enjoy plump, crispy on the outside, and juicy on the inside deep-fried oysters featuring seasonal oysters. Chef Kasahara's special tartar sauce is a perfect match, and with a few simple tips, you can recreate this blissful dish at home. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Raw Oysters (for cooking) 10 pieces
- All-purpose flour (for coating) (as needed)
- Fresh Panko Breadcrumbs (for coating) (as needed)
- Egg 1
- Milk 1 tbsp
- Shredded Cabbage (for garnish) (as needed)
- Lemon (for garnish) (as needed)
- Vegetable Oil (for frying) (as needed)
Seasonings
- Salt (to taste)
- Mustard (a pinch)
- Worcestershire Sauce (medium-hot) (as needed)
- [B] Mayonnaise 4 tbsp
- [B] Whole Grain Mustard 1 tbsp
- [B] Soy Sauce 1/2 tsp
- [B] Finely Chopped Green Onions 2 tbsp
- [B] Hard-boiled Egg 1
- [B] Pickled Ginger (Gari) 20g
Steps
- Gently rinse the raw oysters in saltwater and lightly pat them dry.
- Bring a pot of water to a boil, then turn off the heat. Add the oysters and cook for about 10 seconds. Immediately transfer them to an ice bath. (Key Tip!) Raw oysters can be difficult to coat. Lightly cooking them firms them up and makes it easier for the coating to adhere.
- Thoroughly pat the oysters dry with paper towels after removing them from the ice bath.
- In a bowl, combine 4 tbsp mayonnaise, 1 tbsp whole grain mustard, 1/2 tsp soy sauce, and 2 tbsp finely chopped green onions. Mix well.
- Tear 1 hard-boiled egg with your hands and add it to the bowl from step 4.
- Squeeze out any excess liquid from 20g pickled ginger (gari) and finely chop it. Add it to the bowl from step 5 and mix everything thoroughly to make the ginger tartar sauce. (Key Tip!) The flavor of the ginger pairs wonderfully with oysters, creating a Japanese-style tartar sauce.
- Lightly beat 1 egg in a separate bowl. Add 1 tbsp milk and mix well, breaking down the egg white. (Key Tip!) Adding milk helps the coating adhere better to the ingredients and enhances the flavor.
- Lightly dust the dried oysters with all-purpose flour, ensuring an even coating.
- Dip the floured oysters into the beaten egg and milk mixture.
- Generously coat the egg-dipped oysters with fresh panko breadcrumbs.
- Heat the frying oil to 170℃ (340°F).
- Carefully add the oysters to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes. (Key Tip!) Do not stir the oysters immediately after adding them; wait for the coating to set. If the oil temperature drops, temporarily increase the heat, then return it to 170°C.
- Once they turn a golden brown color, remove the oysters from the oil and drain any excess oil.
- Arrange a generous portion of shredded cabbage on a serving plate.
- Plate the deep-fried oysters. Serve with lemon wedges, mustard, the prepared ginger tartar sauce, Worcestershire sauce, and salt on the side. Enjoy!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。