Eggplant spaghetti, pepper and miso sauce, donburi, baked sweet potato, soba salad, onigiri… In his book Japanese home cooking (Marabout, 272 pages, 25 euros), the Japanese chef based in Paris, Maori Murota, uninhibits lovers of Japanese flavors with accessible recipes, between tradition and fusion. A curious and tasty cuisine, like these easy-to-make panko fried oysters.
Preperation : 20 minutes
Cooking: 2-3 minutes
Ingredients for 4 persons
- 24 oysters size 2
- frying oil
- 4-6 pointed cabbage leaves, finely chopped
- 1/2 lemon cut into quarters
- tonkatsu sauce or Worcestershire sauce
For the tartar sauce:
- 4 tbsp. to s. soy-mayonnaise or classic mayonnaise
- 2 small pickles, chopped
- 1 C. to s. chopped red onion
- 1 C. to c. chopped dill
- 1 C. to c. lemon juice
- pepper
For the breadcrumbs:
- 6 tbsp. to s. of flour
- 6 tbsp. to s. flour + 100 ml water
- 1 glass of panko breadcrumbs
Step 1: the tartar sauce
In a bowl, mix all the ingredients. Open the oysters, remove them from their shells and place them on absorbent paper to gently remove excess water.
Step 2: the breadcrumbs
Prepare three plates for the breading: one with the flour, one with the flour and water mixed together, one with the panko, and place them in that order. Dip an oyster in the plate of flour, then in the flour-water mixture and finally in the panko. Place the oyster on a plate and repeat the operation for all the oysters.
Step 3: cooking
In a deep pan, pour 3 cm of frying oil and heat to 170-180 ° C. Immerse the oysters and fry them for about 2-3 minutes, turning them occasionally until golden brown. Drain well on absorbent paper. Enjoy immediately with cabbage, lemon, tartar sauce and tonkatsu sauce.
