Crab Cream Croquette (Kani Kurimu Korokke)

Take a medium saucepan and melt 30 g butter over a medium-low heat. Add 170 g onion (diced) and sauté until soft and translucent (don't let it brown).

Once the onion is soft, add 110 g crab meat and 1 tsp tomato ketchup. Mix until well combined.

Sift in 4 tbsp all-purpose flour and mix thoroughly.

Add 200 ml whole milk one-third at a time while whisking continuously.

Add ¼ tsp salt, 1 pinch ground black pepper, 1 pinch nutmeg powder and 2 tbsp preferred shredded melting cheese.

Switch to a spatula and keep mixing until the filling is thickened to the consistency of mashed potato.

Transfer to a wide container and leave to cool. Once cool enough to touch, place in the freezer for 30 minutes or until firm enough to shape.

Preheat your cooking oil to 170 °C (338 °F) to 180 °C (356 °F). While you wait for it to heat up, take a bowl and add 50 ml cold water, 1 egg and 5 tbsp all-purpose flour. Whisk together until a smooth batter is formed.

Prepare two plates, one with flour for dusting and one with 75 g panko breadcrumbs.

Remove the crab filling from the freezer and cut into 8 equal pieces.

Roll each piece into a barrel shape.

Once the oil is hot, coat the barrels in plain flour, then egg batter, then a generous coating of panko breadcrumbs.

Once coated, immediately place each croquette straight into the hot oil, I recommend cooking them in batches. (Place the uncoated croquettes in the freezer while you're waiting for the others to cook.)

Fry the korokke until crispy and golden, then transfer to a wire rack to drain any excess oil.

While they rest, mix 2 tbsp tomato ketchup and 1 tbsp Worcestershire sauce to make your easy korokke sauce.

Serve and enjoy!