Best Panko Oysters (Japanese Oyster Fry)

Von No Recipes · 40 Min.

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Zubereitung

1. Put the 380 grams shucked oysters in a bowl with the 1/2 teaspoon baking soda, 1/4 teaspoon salt and 2 tablespoons sake. Rub the oysters together gently by hand and let them rest a few minutes.
2. Peel and grate the 100 grams daikon. Press it in a fine-mesh strainer with your fingers to drain some water.
3. Put the daikon in a bowl and mix in the 1/2 tablespoon yuzu juice, 1 tablespoon soy sauce and 1/2 teaspoon evaporated cane sugar.
4. Whisk the 1 egg and 2 tablespoons water until uniform, then whisk in the 25 grams flour until smooth. Put the 60 grams panko in a second container.
5. Rinse the oysters in cold water, rubbing them by hand to wash off any slime. Lay them on paper towels and pat dry with more paper towels.
6. Preheat a deep pot with 2 inches of vegetable oil to 340°F (170°C). Line a cooling rack with paper towels.
7. Dip each oyster in the batter to coat evenly, then transfer to the panko and shake the container, scooping panko over them, until evenly coated. Set the breaded oysters on a clean tray.
8. Lower the breaded oysters into the oil with tongs or chopsticks and fry undisturbed for about 1 minute to set the panko.
9. Flip the oysters and keep frying, turning now and then, for another 2-3 minutes until golden brown and cooked through.
10. Drain the fried oysters on the prepared rack.

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