Corn Cream Croquette, Futomaki & Miso Soup w/Tofu
Croquette, as known Korroke in Japanese is a very popular dish in Japan. There are two major categories of Korroke: potato-based and white sauce, so-called "Cream"-based. Both are great; I can't pick one. Although I rarely eat deep-fried foods now, Korroke was always one of my favorites when I was a child. I used to often ask my mother to make some, even sometimes for my birthday dinner.
Here was my version of Corn Cream Korroke - a lot of corn, a little of petite green peas, long-sauteed yellow onion mixed in white sauce, coated with crispy breadcrumb. Unlike traditional Korroke, I baked them in the oven, so they were too soft to pick up with chop sticks. However they were light as I hoped and tasted wonderful.
I also made Futomaki and Miso Soup with Tofu. I sometimes suddenly crave for Futomaki. This was the time. For Miso Soup, I used dried Konbu seaweed and dried Bonito flakes from Japan to make authentic Japanese soup broth from scratch. Yes, it was hearty.
Yum Yum Japanese delights!
Here was my version of Corn Cream Korroke - a lot of corn, a little of petite green peas, long-sauteed yellow onion mixed in white sauce, coated with crispy breadcrumb. Unlike traditional Korroke, I baked them in the oven, so they were too soft to pick up with chop sticks. However they were light as I hoped and tasted wonderful.
I also made Futomaki and Miso Soup with Tofu. I sometimes suddenly crave for Futomaki. This was the time. For Miso Soup, I used dried Konbu seaweed and dried Bonito flakes from Japan to make authentic Japanese soup broth from scratch. Yes, it was hearty.
Yum Yum Japanese delights!