Kaki Fry: Crispy, Golden Japanese Fried Oysters
Kaki fry, or fried oysters, is one of Japan’s tastiest winter delicacies. These deliciously crispy, golden-brown bites are a must-try for seafood lovers. Coated in panko breadcrumbs and deep-fried until crunchy, kaki fry is a perfect combination of soft, briny oysters and a crisp outer layer.
If you’re looking to enjoy a comforting dish packed with flavor, kaki fry is a fantastic choice. It’s widely available in Japan during the colder months, served in restaurants, home kitchens, and even as street food. Let’s dive into the world of kaki fry and where you can find it in Japan.
What is Kaki Fry?
Kaki fry is a Japanese dish made by coating fresh oysters in flour, egg, and panko (Japanese breadcrumbs), then deep-frying them until golden and crispy. This method of frying creates a beautifully crunchy exterior, while the oysters inside remain tender and juicy. Kaki fry is often served with a side of tartar sauce or a wedge of lemon, which adds a refreshing tang to the rich, savory flavor of the fried oysters.
The dish is especially popular during the winter, when oysters are in season and at their freshest. The briny taste of the oysters, combined with the crispiness of the panko, makes for a satisfying bite that is both comforting and flavorful.
Where to Try Kaki Fry in Japan
If you’re visiting Japan during oyster season, typically from November to February, you’re in for a treat. Here are some of the best places to experience kaki fry:
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Hiroshima: Known as Japan’s oyster capital, Hiroshima is famous for its large, flavorful oysters. Head to Kakiya in Miyajima, a popular restaurant serving freshly fried oysters right from the local waters. Hiroshima-style kaki fry is especially plump and juicy, making it a must-try when in the region.
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Ise Shima: Located in Mie Prefecture, this area is another famous spot for oysters. Many restaurants here serve kaki fry as part of a larger seafood feast. Check out Hachiman Kamado in Toba, where you can enjoy freshly shucked and fried oysters while overlooking the beautiful coastline.
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Tokyo Izakayas: If you’re in the city, many traditional izakayas (Japanese pubs) serve kaki fry during winter. Look for places like Ginza Kagari, known for offering high-quality fried oysters, or venture into local izakayas in areas like Shinjuku or Shibuya for a more casual kaki fry experience.
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Street Food Stalls: In places like Tsukiji Outer Market, you’ll often find vendors frying up oysters for a quick and delicious street snack. Grab a paper plate of hot, crispy kaki fry and enjoy while you explore the market’s vibrant stalls.
Kaki fry is a perfect example of how simple ingredients can come together to create something wonderfully flavorful. Whether you’re a fan of oysters or just love crispy fried foods, kaki fry is a winter delicacy you won’t want to miss when visiting Japan. Have you had the chance to try it? Share your favorite kaki fry spots in the comments!
Ingredients:
Instructions:
1. Mix water and sugar together in a bowl.
2. Rinse the oysters and soak in the water mixture
3. Strain the oysters and pat them dry with paper towels
4. Cover the oysters one by one with cornstarch
5. Make the batter by mixing water, egg and cornstarch together.
6. Add oil to the pot and heat on medium high until it reaches 180C.
7. Dip the oyster in the batter, then the panko so the whole oyster has a coating of panko on it.
8. Put the oyster in the hot oil, repeat with more oysters but don’t over crowd the pot. You should be able to fit around 3-5 oysters at a time depending on the size of your pot.
9. Flip so each side can fry until golden brown. Take the oyster out when its done and rest on a paper towel.
10. Repeat stpes 7 to 9 until all oysters have been fried.
Kaki Fry (Deep Fried Oysters)
Ingredients
- 8 pieces Fresh Oysters
- 450 ml water
- 13 grams sugar
- 100 grams fresh panko blend a baguette for best results!
For the batter
- 1 egg
- 90 ml water
- 80 grams cornstarch
Instructions
- Mix 450 ml of water and 13 grams of sugar in a bowl.
- Rinse the oysters gently under cold water and put them in the water mixture. Move the oysters around a little.
- Remove the oysters from the mixture and place them on paper towels. Pat them dry.
- Place the panko on a shallow dish.
- Mix the egg, 90 ml of water and 80 g of cornstarch in a small bowl.
- Heat the oil in a pot over medium-high heat until it reaches 170℃ (340 °F)
- Coat an oyster in the batter, then place on the dish of panko. Cover the oyster with panko and place the oyster in the oil to fry. Repeat until there is no space for more oysters in the pot. We don't want any touching eachother.
- Fry until the oysters are golden brown. Don't forget to flip so all sides get cooked. Remove from the oil when its cooked and place on paper towel to drain.
- Repeat until all oysters are fried.
- Serve and enjoy! They are best served with a side of shredded cabbage and some tonkatsu sauce!
