we had a jam bottle full of left over dashi-based dipping sauce from the fried tofu.
i thought we'd try it with deep-fried oysters, one of our favorite appetizers. dry carefully the drained shucked oysters in paper-lined racks. i put another towel on top as the excess liquid dripped away. i dipped them the same way, first in beaten egg and then in panko bread crumbs, and then fried them in very hot oil for a very quick 1 minute.
serve hot, with lemon or lime wedges.
