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!