Kaki - Japanese Deep Fried Oysters

Kaki - Japanese Deep Fried Oysters
Categories: Seafood, Japanese, Ethnic, Asian, Main dish
Yield: 4 servings




16 ea oysters shelled
2 ea eggs
1 cup panko a.k.a. bread crumbs
1/4 cup flour
Peanut oil as equired
Salt & pepper to taste
1 c cabbage thinly julienned

Clean oysters in salted water.
Dry oysters with paper towels.
Sprinkle salt & pepper over oysters.
Put flour, beaten eggs & panko in separate plates.
Coat oysters with flour, eggs, then panko.
Fry oysters in 350 deg-F oil until turn brown.
Place thinly julienned cabbage on a plate then serve fried oysters on top.

ORIGIN: Aniko Noburu, Osaka-Japan, circa 2002