Kaki furai

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]

Kaki furai (カキフライ)
Place of originJapan
Associated cuisineJapanese cuisine
Main ingredients
Similar dishes

Preparation

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
External image
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
  1. A better batter? Hiroshima hopes white ‘kaki furai’ tempts tourists The Asahi Shimbun 31 October 2019
  2. Recipes nhk.or.jp
  3. Make kaki furai, deepfried oysters, for a quick treat The Straits Times 6 April 2017
  4. Forget oysters on the half shell, give frying them a try instead The Japan Times 16 February 2019
  5. If you want to taste Iwagaki oysters and raw oysters, Mie Prefecture in Japan is the best place to be! Mie
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