Kaki furai or kaki fry (Japanese: カキフライ, romanized: kaki furai) is a Japanese dish consisting of panko-breaded deep-fried oysters.[1][2][3] The oysters used in the dish are either Crassostrea gigas (Pacific oyster) or Crassostrea nippona (Iwagaki oyster).[4][5]
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| Place of origin | Japan |
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| Associated cuisine | Japanese cuisine |
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Preparation edit
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]
Variation edit
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 White kaki furai variation[1] |
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 edit
- ^ a b c d e A better batter? Hiroshima hopes white ‘kaki furai’ tempts tourists The Asahi Shimbun 31 October 2019
- ^ Recipes nhk.or.jp
- ^ a b c Make kaki furai, deepfried oysters, for a quick treat The Straits Times 6 April 2017
- ^ Forget oysters on the half shell, give frying them a try instead 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! Mie