Kaki fry is easy to remove with crispy batter
Matsunoya's "Kaki Fry Toji Don" is a dish that is well bound with eggs while retaining the crispy texture of the fried oyster batter. The oysters from Hiroshima are also delicious.
Kaki fry bowls can be eaten here and there this fall. Katsuya's "Kaki Fry Don" (690 yen, tax included, same below), which appeared in November, and Nakau's "Oyster Toji Don" (637 yen).
On the other hand, Matsunoya's Kaki Fry Toji Don is a seasonal menu that has been available since September. The price is 680 yen. There are 4 fried oysters, 1 more than Nakau, the same as Katsuya.
4 fried oysters, soup stock is modest
The big feature is the crispy texture of the clothes. Instead of letting the whole oyster fry suck the sweet and sour dashi, only the lower half of the batter was tightly closed with the dashi and the upper half of the batter was left empty.
The impression is that instead of using the cooking method of katsudon and oyakodon as it is for fried oysters, it is devised to leave "kaki fry-like". Also, the contents are well cooked but not hard, and the texture is pleasant. By the way, I don't insist that much on the top, but it's just a compliment.
I like to leave the empty part of the batter
The juice is moderately bound with eggs, but there are plenty of onions inside, and if you eat this with fried oysters, it will be very familiar.
Matsunoya also has miso soup, so it's fun to take a little bit of it and check the difference in texture between the "egg-bound" and "as-is" parts of the fried oysters.
