Fried Oysters

Name: Fried Oysters
Yield: serves 4
Ingredients: 2 cups packed shredded cabbage (stemmed and sliced as thin as possible in long lengths); 1/4 cup thinly sliced red onion; 1/2 carrot, peeled and thinly sliced; 12 thin slices cucumber, cut on an angle; 1/3 cup mayonnaise; 1/2 tablespoon minced capers; 2 tablespoons minced cornichons or sweet pickles; 1/2 tablespoon minced chives; 1/2 hard-boiled egg, minced; 1/2 teaspoon lemon juice; Pinch of salt; 1 quart vegetable oil; 1 pound shucked large oysters, rinsed well and drained; Salt and white pepper; 1/2 cup all-purpose flour; 1 egg, beaten; 2 cups panko (Japanese-style breadcrumbs); 1/2 lemon, cut into 4 wedges; 1 plum tomato, quartered; 1/2 cup tonkatsu sauce (Japanese dipping sauce)

December 9, 2011

Fried oysters are a staple of izakaya, the eating pubs that can be found in every Japanese neighborhood. These kinds of establishments are much more popular than bars, because we typically like to nibble on something while we enjoy a drink. In fact, this dish is one of my favorite complements to a frosty mug of draught beer. You’ll see that I don’t season the cabbage slaw in this recipe. In Japan, we typically create our own impromptu dressing with the two sauces for the oysters.

Recipe notes

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