How to Cook Kurimo Korokke
Serves: 4
Preparation time: 12 hours
Cooking time: 25 mins
Ingredients needed to make Kurimo Korokke:
- 7 oz canned corns, drained
- 7 oz crabmeat, shredded
- 2 eggs, slightly beaten
- 1 onion, minced
- 2 cups panko breadcrumbs, finely crushed
- 2 cups whole milk
- 1 + ¼ cup all-purpose flour
- ¼ cup butter
- Assorted veggies (shredded cabbage, sliced tomato, cucumber and potato salad), for serving
- Tonkatsu sauce, for serving
- Vegetable oil, for deep frying
- Salt and freshly ground black pepper to taste
Cooking instructions for Kurimo Korokke:
- Melt butter in a skillet but don’t let it smoke.
- Throw in the onions and saute over moderately low heat for about 5 minutes, while stirring at times.
- Empty ¼ cup of flour over them, stir and continue to cook for another 5 minutes while stirring often.
- Pour milk in a steady stream while you whisk the mixture with the other hand until it forms a smooth, thick sauce.
- Stir in the corn as well as crabmeat and sprinkle salt as well as black pepper to season.
- Pour the mixture into a 9’’ x 13’’ baking dish and spread the above sauce to let them cool.
- Cover and set aside in the refrigerator for an hour to set.
- Remove from fridge and slice it into 15 rectangles.
- Place rest of the flour into a shallow bowl and dip each rectangle into it.
- Cover it with the flour and shape it into a round lump.
- Transfer it to a baking sheet lined with a sheet of parchment paper, floured earlier; make 14 more croquettes in a similar fashion.
- Put them in the refrigerator and leave it there few hours.
- Spread the breadcrumbs in a flat tray and pour the beaten eggs in a bowl.
- Dredge the croquettes again with flour and dip each of them into the beaten egg.
- Transfer them to the breadcrumbs and roll them to coat well.
- Freeze the coated croquettes again for a day if you can manage; in case you do so then don’t thaw before cooking.
- Pour vegetable oil in a skillet until it stands 2’’ and heat it to 350 degrees F.
- Dip the croquettes into the oil and deep-fry them in batches, until they turn crispy golden brown.
- Toss the assorted veggies into a salad and arrange them on serving plates.
- Place the croquettes on the bed of salad and serve with tonkatsu sauce.
Image credit: Wikimedia Commons
