Kaki Fry with Oroshi Ponzu by Belinda Dorsett, Mossy Group

Crumbed oysters with a daikon, yuzu sauce

Local chef Belinda Dorsett is founder of the Mossy Group, a celebrated trio of cafes in Eurobodalla’s most beautiful havens and all destinations in their own right.

Whether you’re already a fan or yet to discover her hospitality, try to pay a visit to discover the all-day brunch menus at Mossy Cafe, the serene environment of Mossy on Gardens at the Eurobodalla Regional Botanic Gardens, or the grab-and-go delights from Mossy on Train.

Kaki Fry with Oroshi Ponzu & Cabbage

Kaki Fry with Oroshi Ponzu and shredded cabbage


For Oysters:
• 20 large Rock Oysters (760 grams shucked)
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 4 tablespoons sake

For Frying:
• 2 eggs
• 4 tablespoons water
• 50 grams flour (~t 3 tablespoons)
• 120 grams panko crumbs (~1 1⁄2 cups)
• 2 litres of vegetable oil for deep frying

For Oroshi Ponzu:
• 200 grams daikon
• 1 tablespoon yuzu juice
• 2 tablespoon soy sauce
• 1 teaspoon shaved palm sugar or raw sugar

For Garnish:
• 2 whole lemons cut into wedges
• 1⁄4 green cabbage finely shaved



1. Add the oysters to a bowl along with the baking soda, salt, & sake
2. Agitate everything together with your hand to gently scrub the oysters against each other. Let this rest for a few minutes while preparing the sauce & batter

Oroshi Ponzu:

1. Peel & grate the daikon
2. Add the grated daikon to a fine-mesh strainer & press with your fingers to drain off some of the excess water. Alternatively place daikon is a clean cloth & wring out
3. Transfer the daikon to a bowl and add the yuzu juice, soy sauce, & sugar. Stir to combine.


1. Beat the egg & water together with a whisk until it’s uniform in colour
2. Add the flour & whisk until the mixture is free of lumps

3. Add the panko to a second container, such as a bowl or a small tray
4. Rinse the oysters in cold water, agitating them with your hand to free up & wash away any grit that has come out of the oysters
5. When the oysters are clean, lay them out on a few sheets of paper towels & pat them dry with more paper towels. Preheat a deep pot with 2-4 inches of oil to 340° F (170°C).
6. Line a cooling rack with a few sheets of paper towels12. To bread the oysters, dip them in the batter to coat evenly
7. Transfer the oysters to the panko & then shake the container around, scooping the panko on top to coat them with an even layer of breadcrumbs
8. Gently transfer the panko-coated oyster to a clean tray & repeat with the rest of the oysters
9. Lower the breaded oysters into the preheated oil with tongs, or chopsticks, & fry them undisturbed for about a minute to set the panko
10. Flip the oysters over and continue frying, flipping periodically, until the oysters are golden brown and cooked through (another 2-3 minutes for large oysters)
11. Drain the Kaki Fry on the prepared rack & then serve on a bed of thinly shredded cabbage with the Oroshi Ponzu and lemon wedges

Proudly supported by Julian, Liz and the team at Narooma Better Home Living

It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations at Narooma Oyster Festival. In 2024, we were delighted to feature NSW seafood in every dish, supported with grant funding from the Eat More NSW Seafood Program.

Chefs love to visit Narooma to share their favourite oyster and seafood recipes and explore the oyster farms, the audience love receiving our recipe hand outs and learning new things to try at home. If they’re lucky, get a taste of some incredible dishes too.

It’s all included in Saturday General Admission Ticket, with dates for the next festival set for May 2-3, 2025.

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