Cream croquette with shuto
《 Ingredients 》
Crab can(Or crab kamaboko cut in minch.) 150g
Onion(minch) 1/2cut
Mushrooms(minch) 100g
Katsuo Shuto 1tablespoon
Beshamel sauce 200g
Flour 1tablespoon
Freash cream 30cc
White wine 30cc
Yellow part of egg 1
Lemon a little
Salt and pepper a little
Salad oil right amount
Butter(non salt) right amount
For fry
Flour right amount
Egg 2
Bred crisp right amount

How to make

1. Heat oil and butter and fry the onion, and add mushrooms.
2. Add katsuo shuto in 1, add flour and fry and add white wine and boil.
3. Add sauce in 2, and crab with the liquid,add fresh cream and boil 15min.
4. Salt, Pepper, Lemon,off the fire and add egg and cool it in the frig.
5. Take for by little amount and flour and egg and bread flake for out side,and deep fry in 180℃.

Knack and Point

The material will be more easy to roll after one night in the frig.


It's available for this recipe!

Katsuo Shuto

We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.