konnichiwa, it's Nami from just one cookbook last summer our family went to Hiroshima
and miyajima where we enjoy lots of fresh, succulent, and delicious oysters
we especially love kaki fry which is japanese panko-crusted deep fry oysters
(music)
ready to enjoy some crispy tasty oysters with homemade tartar sauce?
let's get started
homemade tartar sauce
gently put 2 eggs in a saucepan with water
once water boils, lower the heat and simmer for 12 minutes
transfer the eggs to iced water
finely dice 1/4 onion
soak the onion in a water to reduce pungency
cut 4 sweet pickles into small pieces
finely chop 3 sprigs parsley
peel the eggs
mash the hard boiled eggs with the backside of a fork in a medium size bowl
add the diced onion and pickles
add the parsley, 1/4 tsp kosher salt, freshly ground black pepper
add 4 Tbsp japanese mayonnaise and mix well
squeeze ½ lemon (about 1 Tbsp)
combine 1 tsp karashi mustard with ½ Tbsp hot water and mix well
add the karashi mustard to the tartar sauce to your liking, small portion at a time and mix well
baked kaki fry
add 1 cup panko in the frying pan and add 1 Tbsp olive oil
toast the panko over medium heat until golden brown, about 10 minutes
transfer the panko into a shallow dish and allow to cool
prepare 7 oysters (1 jar)
preheat the oven to 400 ºF (200 ºC)
place one large egg in a medium bowl and add 1 Tbsp water, then mix well
place 3 Tbsp all-purpose flour in the medium bowl
coat the oyster with flour and pat off any excess flour, then coat the oyster with egg mixture
coat the oyster with toasted panko on both sides
place the oysters on the baking rack and bake at 400 ºF (200 ºC) for 15 minutes
serve hot with homemade tartar sauce and shredded cabbage
enjoy!
itadaki masu!
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matane!