• Oysters20
• Lemon1/2
• Panko breadcrumbs (fine dry)to taste
• Oil for deep-fryingto taste
• ★All-purpose flour10 tbsp
• ★Water7 tbsp
• ★Egg1
• ★Ponzu sauce2 tbsp
• ★Yuzu kosho1/2 tsp

1. 1

   Gently wash 20 oysters under running water, carefully removing any shell fragments and slime from the adductor muscle.

2. 2

   Place oysters on paper towels and lightly press from above to pat them dry.

3. 3

   Mix ★10 tbsp all-purpose flour, ★7 tbsp water, and ★1 egg in a bowl to create a smooth batter.

4. 4

   Coat each oyster in the batter one by one, then gently press 適量 panko breadcrumbs onto each oyster by hand.

5. 5

   Arrange breaded oysters without overlapping, cover with plastic wrap, and rest in the refrigerator for 10 minutes.

6. 6

   Meanwhile, cut ★1/2 lemon into wedges and mix ★2 tbsp ponzu sauce with ★1/2 tsp yuzu kosho to make a dipping sauce.

7. 7

   Gently place oysters into 170℃ oil and fry without moving for 1 minute. Flip them over and fry for another 1 minute.

8. 8

   When the sizzling sound becomes louder, they're done. Transfer to a plate and garnish with lemon wedges.

9. 9

   When serving, squeeze lemon over the oysters and dip them in the sauce before eating.

You can wash the oysters as you prefer by sprinkling salt or rinsing with grated daikon radish juice. Recently, rinsing oysters with running water alone is often sufficient. You can also customize the dipping sauce with tartar sauce or other options to suit your taste.

• Calories320 kcal
• Protein18 g
• Fat14 g
• Carbs28 g
• Sodium1.2 g