Bread Floursieved beforehand; substitute: cake flour or all-purpose flour25 g
Milk150 ml
Crab Meat, boiled60 g
Salt1½ g
White Pepper
Bread Flour (for coating)
Egglarge-size, beaten½
Panko, finely ground typeJapanese breadcrumbs
Tomato Wedges
Lettuce Leaves
Frying Oil
Vegetable Oilto coat kitchen gloves and tray
Steps
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1
Prepare the crab meat by flaking it with your fingers. If using canned crab, drain the liquid using a strainer. Cut the crab into smaller pieces using kitchen shears.
2
Heat a frying pan and melt the unsalted butter.
3
Add the chopped onion and stir-fry until it turns translucent.
4
Add the chopped button mushrooms and cook for about 2 minutes to reduce moisture.
5
Turn the heat to low and add the flour. Stir-fry until the flour is thoroughly cooked and the raw flour aroma disappears.
6
Turn off the heat and add all the milk at once. Mix well to blend evenly, then turn the heat back on and stir gently.
7
Add the crab meat, salt, and white pepper. Continue stirring on medium-high heat until the mixture thickens.
8
Transfer the thickened mixture to a vegetable oil-greased tray. Flatten and tightly cover with plastic wrap. Place the tray on ice with ice packs to cool quickly, then chill in the refrigerator until completely cold.
9
Once chilled, divide the filling into 6 equal portions. Coat your hands with vegetable oil and shape each piece into a circle while pushing out any air pockets. Wearing kitchen gloves makes handling easier. Dust all shaped pieces with flour and adjust their shape as needed.
10
Use a spatula to transfer the floured pieces into a bowl with more flour to maintain shape. Lightly dust off excess flour and dip each piece into the beaten egg.
11
Coat each piece generously with finely ground panko breadcrumbs and arrange on a tray. If only coarse panko is available, place it in a plastic bag and roll with a rolling pin to make it finer.
12
Heat the frying oil to 175°C (347°F). Place only 3 korokke in the oil at a time to maintain temperature. Gently move them to ensure even frying.
13
Flip the korokke over and deep-fry for a total of 2 to 3 minutes until deliciously browned.
14
Remove the korokke and drain excess oil by placing them on a cooling rack. Serve with fresh tomato wedges, lettuce leaves, or other vegetables of your choice.
PrimedTableBETA
