The dish is prepared by coating raw oysters with flour and then covering them with panko flakes, a type of bread crumb.[3] The oysters are then deep-fried at about 180 °C (360 °F) for roughly two minutes, at which point, they should appear golden brown.[1][3]
In 2019, the government of Hiroshima Prefecture came up with a variation of the dish in which the bread coating remained white.[1] This was done by frying the oysters at a lower temperature, about 120 °C (250 °F), for a few minutes.[1]
White kaki furai variation[1]
