How to Make Japanese Kani Korokke Asian Cooking Recipe Cuisine

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Japan Kani Korokke


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 3-4 Servings

 8 tbsp. butter

8tbsp. all-purpose flour

½  tsp. salt

1/8 tsp. pepper

1 cup milk

1 cup Fresh Crabmeat, boiled

2 pieces egg yolks 

 For coating:

¼  cup all-purpose flour 

¼  cup breadcrumbs (Panko)

¼ cup egg whites


Directions:

 1.  Cook the flour and butter to make a roux.  Add the milk, crabmeat and eggyolks.   Continue mixing until the flour is cooked.  Season with salt & pepper.

2. Cool. Using a spoon, form an oval shape then coat with flour, egg 

whites and dredge with breadcrumbs.  Coat it twice with flour and egg whites alternately before coating with breadcrumbs.

3. Deep fry.  

*In order to easier form the ovals, put mixture for about 30 minutes to an hour in the refrigerator

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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