Advantages of ANAORI kakugama
-Swells from the inside out
-Non-stick without oil
-Time-efficient (cooking time is shorter) compared to other cooking tools
The overall functionality of ANAORI kakugama is that oysters are cooked so that they swell from the inside and the flesh becomes plump, giving you the same far infrared effect as charcoal fire, less dripping, non-stick and allows it to cook quickly, consistent in any cooking method.
Ingredients for 2~3 servings
Sweet and sour sauce:
-Vinegar: 15g (1 tablespoon)
-Soy sauce: 18g (1 tablespoon)
-Sugar: 3g (1 teaspoon)
-Arrowroot powder with water (or potato starch with water): appropriate amount
Preparation for Oysters：
-Rinse oysters without the shells with grated radish and water.
-Drain the water and season with salt and pepper.
-Coat in flour, egg and breadcrumbs in order.
- Add ⅔ oil to the kakugama and heat to 190 degrees with high heat.
- Prepare the sweet and sour sauce.
Deep fry the prepared oysters with the oil over medium heat for about 1 minute.
- Arrange the deep-fried oysters on the plate and pour the sauce on top. Garnish with thin-sliced cabbage and sliced radish on the side of the plate.