Kaki furai

External image
External image
	White kaki furai variation

*Kaki furai* (カキフライ)
Place of origin	Japan
Associated cuisine	Japanese cuisine
Main ingredients	Oysters; panko flakes;
Similar dishes	Ebi furai; kakiage; tempura;
	Media: Kaki furai (カキフライ);

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]

Preparation[edit]

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[edit]

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[edit]

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

[asahi-1] A better batter? Hiroshima hopes white ‘kaki furai’ tempts tourists The Asahi Shimbun 31 October 2019

[nhk-2] Recipes nhk.or.jp

[straitstimes-3] Make kaki furai, deepfried oysters, for a quick treat The Straits Times 6 April 2017

[japantimes-4] Forget oysters on the half shell, give frying them a try instead The Japan Times 16 February 2019

[kankomie-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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