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. The oysters used in the dish are either Crassostrea gigas (Pacific oyster) or Crassostrea nippona (Iwagaki oyster).
Preparation
The dish is prepared by coating raw oysters with flour and then covering them with panko flakes, a type of bread crumb. The oysters are then deep-fried at about 180 °C (360 °F) for roughly two minutes, at which point, they should appear golden brown.
Variations
In 2019, the government of Hiroshima Prefecture came up with a variation of the dish in which the bread coating remained white. This was done by frying the oysters at a lower temperature, about 120 °C (250 °F), for a few minutes.
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