12968 Deep-Fried Ginger Oysters with Tonkatsu Sauce Serves 8 Wed Aug 06 08:14:21 -0700 2008 Tue Feb 03 01:04:56 -0800 2009 Licensed http://www.chow.com/recipes/12968 Tue, 03 Feb 2009 09:04:56 GMT These fried oysters are very popular on the floating oyster boat restaurants of Hiroshima. The panko crumbs makes a crispy golden coating that contrasts perfectly with the succulent sake and ginger-marinated oysters within.

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  • Mix the mustard with the hot water then combine with all the other sauce ingredients and reserve (can be made 1 day in advance.)
  • Mix the ginger and sake together and marinate the oysters in this mixture for 15 minutes.
  • Assemble a frying station with the cornstarch or rice flour, sansho powder, and salt mixed together in a bowl or pan. Combine the eggs and milk in another bowl, and the panko breadcrumbs in a third.
  • Drain the oysters from their liquor and toss them in the cornstarch mixture to coat. Dip into the egg mixture. Drain and coat liberally with panko breadcrumbs.
  • Deep-fry the oysters at 365°F [185°C], in batches, for 3 to 4 minutes, or until crisp and golden brown. Drain on paper towels and keep warm until all are done.
  • Line a plate with red mustard leaves and top with 4 fried oysters. Garnish with lemon wedges and mitsuba sprigs. Serve warm accompanied with tonkatsu sauce.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ½ teaspoon [3 mL] dry Chinese mustard powder

    ]]>     1 tablespoon [15 mL] hot water

    ]]>     ¼ cup [60 mL] ketchup

    ]]>     ½ teaspoon [3 mL] ginger, minced

    ]]>     1 garlic clove, minced

    ]]>     1 tablespoon [15 mL] sake

    ]]>     4 teaspoons [20 mL] Japanese soy sauce (shoyu)

    ]]>     4 teaspoons [20 mL] Worcestershire sauce

    ]]>     4 teaspoons [20 mL] sugar

    ]]>     4 teaspoons [20 mL] white vinegar

    ]]>     ½ teaspoon [3 mL] ground allspice

    ]]>     Pinch of ground cloves

    ]]>     2 teaspoons [10 mL] fresh ginger, grated

    ]]>     1 tablespoon [15 mL] sake

    ]]>     32 fresh oysters

    ]]>     ½ cup [120 mL] cornstarch or rice flour

    ]]>     ½ teaspoon [3 mL] sansho powder (see page 584)

    ]]>     1 teaspoon [5 mL] salt

    ]]>     2 eggs, beaten

    ]]>     ⅓ cup [80 mL] milk

    ]]>     2 cups [480 mL] panko breadcrumbs (see page 579)

    ]]>     Vegetable or peanut oil, for frying

    ]]>     Leaves of red giant Chinese mustard, for plate liners

    ]]>     Lemon wedges, for garnish

    ]]>     Sprigs of mitsuba or parsley, for garnish

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