Comments on: Japanese-style Fried Oysters

By: Michelle

Michelle — Wed, 23 Jul 2008 14:16:08 +0000

Thanks for all the comments Pomai! I’m just like you, I like to eat cabbage with the tonkatsu sauce poured on it too! The cucumbers on the side are fresh, plain. Namasu is great and easy to make at home, you should try it some time.

By: pomai

pomai — Sun, 20 Jul 2008 17:30:39 +0000

I’m not an oyster fan (don’t love, yet don’t hate ‘em either), but panko-breaded, deep-fried ANYTHING is usually oishii, so I must try this! On top of that, it uses Tonkatsu sauce, which will be interesting to find out how that compliments an oyster, which is different from pork on so many levels.

Good to see you put shredded cabbage on the side. Shoot, just that with Tonkatsu sauce is great! ha ha. Seriously, sometimes when I eat Tonkatsu, I like to take a break from the heaviness of the Tonkatsu and just eat the cabbage with sauce poured on it.

Is the cucumbers on the side pickled like Tsukemono, or plain? I love the Namasu-style cucumbers. We have a local company that sells that in the store. In fact, I need to go buy another container.

I’d probably also add a few slices of Daikon to the dish.

Oh Michelle, you should try Beni Shoga (pickled Ginger) with Tonkatsu next time you make that. It’s awesome! It cuts right into, while complimenting the pork katsu like a charm, kinda’ like pairing it with a good wine.

By: crab accomplice

crab accomplice — Sat, 19 Jul 2008 02:32:00 +0000

I’m not an oyster lover (I have to be in the right mood), but these are really good. The panko is very important because it makes the coating very light and crispy, completely unlike the batter you might use to fry fish in.