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Kaki furai with shredded cabbage

Kaki furai is a Japanese dish of breaded, deep fried oysters served over raw shredded cabbage. For 4 people, it takes 35 minutes and a medium skill level, at about €5.20 per person. The key to success is pressing the breading on firmly and frying briefly, four minutes at 180 °C, so the oyster stays creamy inside.

Tonight it's Japanese, with kaki furai, breaded golden oysters, crispy outside and creamy inside, served over crunchy cabbage.

Kaki furai with shredded cabbage
Total time
35 min
Difficulty
Medium
Cost per person
€5.20
Calories per person
400 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kaki furai plays on a sharp contrast, a golden crunchy panko shell wrapped around an oyster that stays tender and almost melting inside. The white cabbage, shredded very fine and dipped in ice water, adds a fresh crunch that lightens the dish, and the two sauces, one close to tonkatsu sauce, the other a lemony mayonnaise, each bring their own sweet, savory, or tangy note.

This is a dish to make when you want something a bit different from your usual weeknight meal without heading to a restaurant, a Sunday evening or a dinner for friends curious about Japanese cooking. It takes a bit of dexterity when breading, Mon Chou suggests setting up your breading station before you start, but once you get into the rhythm it's nothing complicated.

The ingredients

4 people

Fish counter

  • Shucked oysters 20

Fruits and vegetables

  • White cabbage 300 g
  • Lemon 1

Pantry

  • Flouroften in the pantry 4 tbsp
  • Panko breadcrumbs 100 g
  • Mayonnaise 4 tbsp
  • Ketchupoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Frying oiloften in the pantry 40 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2

Allergens Mollusks, Gluten, Eggs, Soy

The step by step recipe

  1. Shred the cabbage as finely as possible and plunge it into ice water. 10 min

    The cabbage turns crisp and light after an ice bath, drain it well afterward.

  2. Make the sauces, mix the ketchup, soy sauce, and sugar for a sauce close to tonkatsu sauce, and the lemony mayonnaise separately.

    No panko on hand, fine breadcrumbs work too but give a less airy crust.

  3. Remove the oysters from their shells, drain them on paper towels, and pat them dry.

    A well dried oyster holds the breading instead of letting it slide off.

  4. Roll them in flour, dip them in beaten egg, then coat in panko and press firmly.

    Use one hand for the flour and egg, and keep the other dry for the panko.

  5. Fry them in oil at 180 °C and let them turn golden for just a few moments. 4 min

    Don't leave them in longer, the oyster firms up inside and loses its creamy texture.

  6. Plate over the drained cabbage with a lemon wedge and both sauces.

    Serve right away, the crispiness fades within minutes.

Our tips to get it right

  • Swap the frying oil between batches if it starts turning dark, clean oil keeps the breading from tasting burnt.
  • Fry the oysters in small batches so the oil temperature doesn't drop too much, otherwise the breading soaks up grease instead of turning golden.
  • Make both sauces before you start breading, you'll save time when it's time to serve everything hot.

The variations

  • Swap the oysters for peeled shrimp for a version that's easier to find year round.
  • For a vegetarian version, bread slices of eggplant or sweet potato instead of oysters, adjusting the frying time to the thickness.
  • For kids, bread chunks of firm white fish instead of oysters, the taste is milder and more familiar.

What to serve it with

  • Steamed white rice
  • Light miso soup
  • Hot green tea

Storage

Kaki furai is best eaten right away, the crispiness fades fast. If you have leftovers, keep them in a sealed container in the fridge for up to 1 day and reheat in a hot oven for a few minutes rather than the microwave to limit sogginess.

Questions about this dish

Can you use frozen oysters for kaki furai?

Yes, as long as you thaw them fully in the fridge and pat them very dry before breading. Excess water keeps the breading from sticking and can make the oil splatter during frying.

Can you bread the oysters ahead of time?

You can bread them a few hours ahead and keep them in the fridge on a rack, spaced apart. Fry them at the last minute, raw breading shouldn't sit too long before cooking.

Why use panko instead of regular breadcrumbs?

Panko flakes are larger and airier, which gives a lighter, crispier crust. Fine breadcrumbs work too but give a denser result.

How do you check the oil temperature without a thermometer?

Drop a small piece of panko into the oil, if it sizzles up immediately and turns golden within seconds, the oil is ready. Without this check, the oysters risk overcooking or staying pale.

How long does it take to make kaki furai with shredded cabbage?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in kaki furai with shredded cabbage?

About 400 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does kaki furai with shredded cabbage cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten, eggs, soy. Always check the labels of the products you buy.

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