Recipes · Japanese · Seafood
Kaki Furai (Fried Oysters)
One serving has 478 kcal and 22 g protein, and at least a fifth of a woman's daily need of cobalamin (946%), zinc (302%), copper (258%), selenium (229%), vitamin K (78%) and manganese (72%). Ready in 18 minutes.
- Preparation: 10 min
- Cooking: 8 min
- Makes: 1 serving (282 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free
- Contains: egg, gluten, mustard, shellfish
Ingredients
- 140 g Oysters, raw
- 12 g Flour, all-purpose
- 25 g Eggs, whole, raw
- 25 g Breadcrumbs, dry
- 15 g Vegetable oil
- 40 g Cabbage, green, raw
- 20 g Tartar sauce
- 5 g Lemon juice
Method
- Rinse the oysters gently and pat very dry with paper towels.
- Set up the flour, beaten egg and breadcrumbs in three separate dishes, and coat each oyster in that order.
- Heat the oil in a small pan over medium-high heat and fry the oysters for 1-2 minutes per side until golden and cooked through.
- Drain briefly on paper towels.
- Serve hot over the shredded cabbage with the tartar sauce and a squeeze of lemon juice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 478 kcal | 23% |
| Carbohydrates | 39.6 g | |
| Water | 192 mL | |
| Fiber | 2.6 g | 9% |
| Protein | 21.7 g | 45% |
| Tryptophan | 0.25 g | |
| Threonine | 0.86 g | |
| Isoleucine | 0.93 g | |
| Leucine | 1.5 g | |
| Lysine | 1.4 g | |
| Methionine | 0.48 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 0.88 g | |
| Tyrosine | 0.69 g | |
| Valine | 1 g | |
| Histidine | 0.44 g | |
| Fat | 25.4 g | |
| Monounsaturated | 5.8 g | |
| Polyunsaturated | 12.7 g | |
| Docosahexaenoic Acid (DHA) | 0.37 g | |
| Eicosapentaenoic Acid (EPA) | 0.61 g | |
| Omega-6 | 10.1 g | |
| Saturated | 4.8 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 164 mg | |
| Calcium | 94.3 mg | 9% |
| Copper | 2.3 mg | 258% |
| Iron | 9.6 mg | 53% |
| Magnesium | 53.5 mg | 17% |
| Manganese | 1.3 mg | 72% |
| Phosphorus | 345 mg | 49% |
| Potassium | 418 mg | 9% |
| Selenium | 126 µg | 229% |
| Sodium | 508 mg | |
| Zinc | 24.1 mg | 302% |
| Thiamin (vitamin B1) | 0.47 mg | 43% |
| Riboflavin (vitamin B2) | 0.62 mg | 56% |
| Niacin (vitamin B3) | 5.3 mg | 38% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 0.21 mg | 16% |
| Folate (vitamin B9) | 93.7 µg | 23% |
| Cobalamin (vitamin B12) | 22.7 µg | 946% |
| Choline | 83.3 mg | 20% |
| Vitamin A | 158 µg | 23% |
| Vitamin C | 28.2 mg | 38% |
| Vitamin D (D2 + D3) | 20.9 IU | 3% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 69.8 µg | 78% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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