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1 day 7 hours 45 min

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Kakifurai Deep Fried Breaded Oysters

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Ingredients (Serves 4)
*300g-400g fresh oysters
*salt and pepper
*plain flour
*beaten egg
*1 cabbage
*10 shiso leaves

[ingredients for ponzu soy sauce]
*1/2 cup / 100ml daidai citrus juice (can be substituted by any citrus juice)
*1/2 cup / 100ml mirin sweet cooking sake
*1/4 cup / 100ml light soy sauce
*3/4 cup / 300ml soy sauce
*10cm-long piece kombu kelp
*shichimi --- to serve

[ingredients for tartar sauce]
*2 boiled eggs
*1/4 onion
*1/3 pickled cucumber
*1 cup / 200ml mayonnaise
*1-2 tbsp milk
*salt and pepper

1 Make the ponzu soy sauce. Simmer the mirin in a pan for about 3 minutes over medium heat. Turn off the heat, and add the light soy sauce, regular soy sauce, daidai juice and the kombu kelp.

2 Make the tartar sauce. Finely chop the boiled eggs, onion and pickled cucumber. Put the mayonnaise into a bowl and stir in the milk. Add the chopped ingredients, mix them lightly, and season with salt and pepper.

3 Cut the shiso leaves into thin strips. Shred the cabbage. Toss the shiso leaves and cabbage together.

4 Wash the oysters under running water, and pat them dry with paper towels. Sprinkle some salt and pepper over them.

5 Coat the oysters with plain flour, beaten egg, and breadcrumbs in this order.

6 Deep-fry the breaded oysters in oil at 180 degrees for 1 to 1 and a half minutes.

7 Serve the oysters with the cabbage and shiso leaves. Eat them with ponzu soy sauce sprinkled with shichimi, or tartar sauce to taste.

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