Nutritional Info

Nutrition Facts

Serving Size 1 (242g)

Calories 857
Calories from Fat 550 (64%)
Amount Per Serving %DIV
Total Fat 61.1g 94%
Saturated Fat 8.7g 44%
Monounsaturated Fat 36.7g
Polyunsaturated Fat 15.7g
Trans Fat 0.0g
Cholesterol 309.2mg 103%
Sodium 446.2mg 19%
Potassium 281.3mg 6%
Total Carbohydrate 34.9g 12%
Dietary Fiber 2.2g 9%
Sugars 3.2g
Protein 14.8g 30%

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Recipe Description
Oysters, are eaten in several ways in Japan. Raw with a sweet rice-vinegar sauce, cooked with rice, stir fried, deep fried and in hot pot preparations. Whether they are for eating raw or for cooking, oysters are sold already shucked in Japan. Before using them, rinse them with watery, grated daikon radish to remove any foreign matter. Selecting panko breadcrumbs which are especially made for deep-frying, is the best choice for producing a very light, crispy coating.
Prep time
20 min
Cook time
15 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  daikon, grated
1/4 Teaspoon(t)  salt
20   very fresh oysters, in their shells or shucked
1 Cup(c)  all purpose flour
2   eggs
2 Cup(c)  panko breadcrumbs
1/2 Cup(c)  mayonnaise
2   hard boiled eggs, minced
1/4 Cup(c)  sweet or sour pickle relish
1/4 Cup(c)  onion, minced, soaked in cold water for 10 minutes and drained
1 Tablespoon(T)  parsley, minced
1 Cup(c)  vegetable oil, for deep frying
1   egg yolk, thoroughly beaten with eggs

Preparation

Put the grated daikon and 1/4 teaspoon salt into a bowl. Add the oysters, and gently rub them. Add cold water to the bowl, stir several times, and drain the oysters, discarding the water and daikon. Change the water several times until it is clear. Drain the oysters. Do this entire process quickly, using no more water than necessary. Wipe the oysters gently with a paper towel. Lightly salt and pepper them. Put the flour, eggs and breadcrumbs into three separate bowls. Dust each oyster with flour, and then coat it with egg. Return the oyster to the flour, and pass it through the egg again. Dredge the oyster with breadcrumbs, patting gently to assure that it is well coated. Finish coating all the oysters. To make the mayonnaise sauce: In a bowl, mix the mayonnaise, hard boiled egg, relish, onion, parsley and remaining 1/4 teaspoon salt. Set the bowl aside. In a deep skillet, heat 3 inches vegetable oil to 350 degrees F. Cook the oysters in small batches, turning only once, until the coating is golden, 2 to 3 minutes. Skim the oil from time to time with a fine netted skimmer to remove bits of breadcrumb. Remove the oysters from the oil, and drain them on a rack. Serve the hot oysters alongside salad leaves with the mayonnaise sauce or tonkatsu sauce in a saucer on the side.

Additional notes

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