Kaki furai
Kaki furai is a popular dish in Japanese cuisine, particularly known as a staple of Izakaya menus. The term "Kaki furai" translates to "fried oyster" in English, and the dish is a form of deep-fried oysters.
History[edit | edit source]
The exact origins of Kaki furai are unclear, but it is believed to have been developed during the Meiji era, when Western-style deep frying techniques were introduced to Japan. The dish quickly gained popularity due to its unique combination of Western cooking methods and traditional Japanese ingredients.
Preparation[edit | edit source]
Kaki furai is prepared by coating fresh oysters in flour, then dipping them in egg wash, and finally rolling them in panko breadcrumbs. The coated oysters are then deep-fried until golden brown. The dish is typically served with a side of tonkatsu sauce or tartar sauce, and is often accompanied by a slice of lemon and shredded cabbage.
Variations[edit | edit source]
While the basic recipe for Kaki furai remains the same, there are several regional variations throughout Japan. In Hiroshima, a city known for its oyster production, Kaki furai is often served as part of a set meal with rice, miso soup, and pickles. In Tokyo, the dish is commonly found in izakayas, where it is enjoyed as a snack with beer or sake.
Cultural Significance[edit | edit source]
Kaki furai is considered a comfort food in Japan, and is particularly popular during the winter months when oysters are in season. The dish is also a common choice for New Year's Day meals, as oysters are believed to bring good luck in the coming year.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD