Kaki Fry カキフライ


Uploaded by cookingwithdog on 25.01.2013

Transcript:
Hi, I am Francis,
the host of this show "Cooking with Dog."
First, let’s rinse the oysters.
Dissolve the salt in a bowl of water.
Gently rinse the oysters in the salt water.
Carefully remove the dirt between the creases
and then line up the oysters on a paper towel.
Quickly finish the process
to keep them from losing their flavor.
Gently press with another paper towel,
removing the excess moisture.
Then, sprinkle on the salt
and the pepper.
Next, combine the beaten egg and the flour in a bowl
and mix until smooth.
Add a sprinkle of water
and allow the batter to reach the desired consistency as shown.
Then, place the oysters onto a plate covered with flour
and coat them thoroughly.
Dust off the excess flour with your hands
and then dip the oysters into the batter.
Using a spoon, coat each oyster completely
and then place it onto a tray covered with soft bread crumbs.
Cover with bread crumbs and gently press.
Repeat the process for the rest of the oysters.
And now, let’s deep-fry the oysters.
Drop in a bit of the bread crumbs to test the oil.
Deep-fry the breaded oysters
at about 360 degrees °F or 180 degrees °C.
Don’t touch them until the outer layer firms up.
Then, gently move the oysters in the oil
with the chopsticks to brown evenly.
Now, flip the oysters over
and deep-fry them for a total of 2 to 3 minutes
until golden brown.
The oil should be at least 1 inch or 2cm deep
to help maintain the oil temperature.
Avoid cooking a large amount of oysters at once
otherwise the oil temperature will drop suddenly.
Now, remove the kaki fry with a mesh strainer,
drain the excess oil
and temporarily place them onto a cooling rack.
Then, place next to the side vegetables,
shredded cabbage, parsley leaves and a lemon wedge.
The crispy outside and juicy inside make the kaki fry so delicious!
We think the tartar sauce is one of the best sauces for the kaki fry.
To make the sauce,
please watch our video on how to make ebi fry.
You can also enjoy the kaki fry
with Japanese Worcestershire sauce, mayonnaise or ketchup.
Good luck in the kitchen!