【Cream Korokke Recipe】Corn Cream Croquettes/YOSHOKU Recipe/Japanese コーンクリームコロッケ 洋食レシピ

#naomi_jp_cooking #recipe #creramkorokke #yoshoku #creamcroquettes
Today, I introduce Japanese style Corn Cream Croquettes, Kuri-mu Korokke which is one of the popular Yoshoku dishes in Japan. (Yoshoku refers to western style Japanese food.) The key of this menu is the béchamel sauce has to have right creaminess that is not too runny, but it should be strong enough to hold the shape...
It looks such a hassle to make, but actually not as my video says! Please enjoy creamy Korokke which is crispy outside and runny thick béchamel sauce inside at your home, which it is very delicious. Thank you!
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Ingredients (Served for 2)
　　　1 us cup =250cc ★be careful it’s NOT 200cc!!
　 1 tbs =15cc
　　 1 tsp =5cc
Ear of Corn 1/2
Yellow onion (L) 1/2
Butter 1 tbsp for béchamel sauce
Milk (Whole or Reduce 2% or more but NOT Non-fat) 1 us cup/250cc
Sake/ White wine 2 tbsp
Flour 3 tbsp
S & P
Can or puree of Tomato sauce or ketchup 5 tbsp/75cc
Butter 1 tbsp for tomato sauce
S & P
(For Batter Liquid)
Flour 5 tbsp
Egg 1
Water 50cc or 1/5us cup
Panko, bread crumbs 1-2 us cups
Cabbage (S) 1/4 head or more
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