Some foods are very seasonal in Japan, and now is the time to enjoy oysters!

Ingredients
(serves 4)

20 -24 oysters (you can buy them in bags already removed from the shell)
flour for dusting (komugiko)
breadcrumbs (panko)
2 eggs, lightly beaten
a little salt and pepper
some salad oil
1 lemon

sauces-

2 tablespoons ketchup
1 tablespoons Worchester sauce (ウスター)
1 tablespoon balsamic vinegar
– mix together to make a dipping sauce

1/4 minced onion
2-3 sprigs of parsley minced
4 tablespoons of mayonnaise
– mix together to make a dipping sauce

  1. Wash oysters in cold water with salt, then wash the oysters three more times without salt
  2. Heat some salad oil in a pan deep enough to submerge an oyster
  3. Drain the oysters and pat dry with kitchen paper
  4. Put some salt and pepper on the oysters
  5. Dust oysters with flour; dip in the egg and then the breadcrumbs
  6. Deep fry them in the heated salad oil until golden brown
  7. Put them on kitchen paper to soak up the excess oil
  8. Serve with rice, salad, and miso soup