A Homeless Blog

Korokke

I love Japanese Cream-filled Korokke. Yes, I've been craving it for quite some time now. And I finally made it today. [For those who have no idea about this ke-ke-thingy I was talking about, it's a Japanese version of a French dish - croquette...Wikipedia has a pretty good explanation here]


I was searching the web for a good recipe. They seem to have about two: one for the mashed potato and beef Korokke, and another one is this creamy Korokke. Of course, I was originally aiming for the creamy one. Only that they didn't state how much each ingredient ought to be put in. But I decided to give it a try anyway.

So, the ingredients are:
- Milk, lots of milk
- Butter
- Corn (in a can)
- (Corn) Flour
- Egg(s)
- Bread Crumb

First off...you need to cook up the cream filling. Melt butter (I tossed 3 thumb-size pieces into the pan), then add milk (I put in about half a litre). Slowly heat it, and I really mean "slowly" jing jing. It took so much time...to heat it until the milk become thickened, really thickened and creamy. Then, add corn as much as you like. With low heat and long time, the "mix" become very very thick. If so, you are done for the first part. Put the "mix" into a shallow bowl or something. Leave it in the fridge for several hours.


Then...the rest is straight forward. Take the "mix" out from the fridge and make several flat, oval-shaped paddy. Be careful now. That paddy is actually liquid...very soft. Cover each paddy with corn flour, dip it in beaten egg, then cover it with bread crumb, and deep fry it until the color become light-brown.

posted by Bikku @ 1:22 AM