TOKYO | WASHOKU @ LIVING renewal in progress !!!

Twice Cooked Fried Oysters | 牡蠣の二度揚げ

‘Twice cooking method’ is a way which I often use for frying fish and seafood. I’ve never tried it on ‘oysters’ but often with small fish like horse mackerel which by cooking (frying) it twice enables the bones to soften yet retaining the crispness of the fish.

So applied to ‘oysters’ which come plump and big during the cold winter seasons in Japan. This cooking application was introduced through one of my favorite TV programs called ‘Tameshite Gatten (NHK broadcast)’. This program explores the unexpected cooking avenues, the non-norm way of thinking turning food into the most amazing tastes. It’s a great program but unfortunately all in Japanese, what a pity!










Twice Cooked Oyster | 【牡蠣のから揚げ】二度揚げ


  • 200g Large Oysters
  • Potato Starch
  • 150ml Water
  • 1 tsp Salt
  • Pepper


  1. Clean the oysters with potato starch. (Add about 1 tablespoon of potato starch and mix well with the oysters. Drain off the potato starch.)
  2. Combine the water with salt, together with the oysters and bring to boil for about 8 minutes (Boiling oyster soup can be used for other cooking purposes as a seafood broth, so do not throw it away).
  3. Take the oysters out of the pan and wipe well with a paper towel, flavor it with ground pepper.
  4. Marinate the oysters with potato starch.
  5. Twice Cooking Method : Deep-fry the oysters for 1 minute at 200C. Remove to let it stand for 3 minutes.
  6. Deep-fry again for 1 minute at 200C.




  • 加熱用牡蠣‥‥‥‥‥‥‥200g (大きめ)
  • 片栗粉‥‥‥‥‥‥‥‥‥適量
  • 水‥‥‥‥‥‥‥‥‥‥‥150ml
  • 塩‥‥‥‥‥‥‥‥‥‥‥小匙1
  • 胡椒‥‥‥‥‥‥‥‥‥‥少々


  1. 鍋に水と塩を入れ、沸騰させる。沸騰した湯で8分間加熱する。(ゆで汁はそのままだしとして料理に使えます。)
  1. カキを取り出し、よく水分をふきとり、コショウで味をつける。
  2. 片栗粉をヒダの中までまんべんなくつける。
  3. 200℃の油で1分揚げたら、取り出して3分間放置する。
  4. 200℃の油で再度1分揚げる。


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