-
1
To make the slaw, place the cabbage, red onion, carrots, and cucumber in a bowl under running water for 10 minutes.
-
2
Drain well.
-
3
Remove the cucumber slices and reserve.
-
4
Mix the vegetables and refrigerate the slaw until ready to use.
-
5
To make the tartar sauce, combine the mayonnaise, capers, cornichons, chives, and egg in a bowl and mix well.
-
6
Season to taste with lemon juice and salt.
-
7
To make the oysters, heat a deep fryer or pan filled with oil 4 inches deep to 325F.
-
8
Line a tray with paper towels.
-
9
Season the oysters with salt and white pepper.
-
10
Set up a breading station in the following order: oysters, bowl of flour, beaten egg, bowl of panko, plate.
-
11
With one hand, lightly coat an oyster in flour and drop it into the egg.
-
12
Then, with the other hand, make sure the oyster is coated in egg and wipe off any excess.
-
13
Transfer the oyster to the panko, making sure it is coated well, and move to the plate with the flour hand.
-
14
Repeat with the remaining oysters.
-
15
Carefully place 4 or 5 oysters in the hot oil and cook, flipping halfway through, until the crust turns golden brown, about 6 minutes.
-
16
Set the oysters on the paper towellined tray and lightly sprinkle with salt.
-
17
Repeat with the remaining oysters.
-
18
To serve, place 1/2 cup of slaw in the corner of a plate and place 3 reserved cucumber slices, 1 lemon wedge, and 1 tomato quarter along one side.
-
19
Set 4 or 5 fried oysters along the other side, and add 2 tablespoons of the tartar sauce in the corner.
-
20
Serve with 2 tablespoons of the tonkatsu sauce on the side.
-
21
Tonkatsu sauce, a popular dipping sauce for fried foods, is to Japanese what ketchup is to Americans.
-
22
It is produced from vinegar, apples, tomatoes, and dates, and every home has a bottle in the fridge.
