| 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.
Memo
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.
http://en.shiino.co.jp/recipe/detail.php?no=33