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Japanese-Style Breaded Oysters with Tartare Sauce
Fresh oysters coated in crispy panko breadcrumbs, fried at 170 °C and served with a tangy Japanese tartar sauce, accompanied by julienned white cabbage for crunch.
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Cost Breakdown
Critical Success Points
- • Open the oysters without injury
- • Dry the oysters thoroughly before coating
- • Maintain oil at 170 °C for quick, non‑greasy frying
Safety Warnings
- • Use an oyster knife carefully to avoid cuts.
- • Hot oil can cause severe burns; handle with heat‑resistant utensils.
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