Japanese Curry with Fried Oysters recipe - ingredients, nutrition and when to eat it
This comforting bowl pairs hot Japanese curry rice with crispy fried oysters. The rich, smooth curry goes well with the oysters’ briny flavor and the crisp…
This comforting bowl pairs hot Japanese curry rice with crispy fried oysters. The rich, smooth curry goes well with the oysters’ briny flavor and the crisp coating. It makes a hearty lunch or dinner on a cold day.
Japanese · 35 minutes to cook
Nutrition (per 1051g serving): 3181.5 kcal · protein 24.3g · carbohydrate 114.5g · fat 282.6g · sodium 1386.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the oysters thoroughly dry so the coating sticks well and the oil splatters less.
Tips: Fry them in two or three batches; adding them all at once lowers the oil temperature.
Tips: Turn the heat down before adding the curry roux to help keep it from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Oysters — 100 g
- Rice — 1 bowl
- Curry roux — 20 g
- Onion — 0.5 pc
- Potato — 0.3 pc
- Carrot — 0.2 pc
- Flour — 1 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 2 Tbsp
- Cooking oil — 300 ml
- Water — 250 ml