Crisp, golden croquettes with a soft, creamy crab centre, drizzled with a tangy rice vinegar infused Hollandaise sauce.
100g crab meat (North Atlantic white/brown meat mix is ideal)
4 large potatoes, approx. 500g (Maris Piper or Albert Bartlett work best)
2 tbsp double cream
4 tbsp plain flour
1 egg, beaten
150g Panko breadcrumbs (alternatively, make breadcrumbs using old dry white bread, removing crusts)
2g Katsuobushi salt (homemade blend of dried Katsu shavings crushed with your fingers and mixed with an equal quantity of salt. Alternatively use crushed Nori or Aonori)
Oil for frying
125g melted unsalted butter
2 egg yolks
1 tsp Yuzu Juice (alternatively use lemon or lime juice)
1 tbsp Mizkan Rice Vinegar reduction (see recipe below)
Mizkan Rice Vinegar Reduction
1 tbsp diced shallot
1 tbsp chilli flakes
1 tbsp diced tarragon
1 tbsp peppercorn
200ml Mizkan Rice Vinegar
1. Dice the potatoes and cook in salted water for 10 minutes, then strain and put them back in the pot. Shake the potatoes to roughen the edges then mash with a potato masher whilst still warm.
2. Add butter and mash again, then heat the cream with the milk and add slowly to the potato with an electric egg whisker, as though you were making mayonnaise. This will create the fluffiest mash potato.
3. Add the crab mix, 50g Panko and season with the Katsuobushi salt. Mix well and chill.
4. After chilling form into 8 large croquettes. Cover with flour, dip into the beaten egg and then coat with the Panko. For extra crispy croquettes, repeat the flour, egg and crumb process. Chill again for 1 hour minimum.
5. When ready, heat the oil to 180˚C and cook croquettes 2 at a time so as not to reduce the heat of the oil and give nice crispy croquettes at the finish.
6. For the hollandaise, place the butter in a plastic bowl and melt gently in the microwave. Heat a pan of water to a gentle simmer, then place the egg yolks in a large mixing bowl and sit it over the simmering water, ensuring that the bottom of the bowl doesn’t touch the water, just the steam.
7. Add the Mizkan Rice Vinegar reduction to the egg yolks and whisk over the steaming bowl for a few seconds, then slowly pour the melted butter into the egg yolk whisking continually. Mizkan Rice Vinegar is less sharp than the usual white wine vinegar and the missing sharpness is made up for by the rounder flavour of the Yuzu or lemon juice.
8. Turn the heat off halfway through as the steam from the water will suffice and keep mixing until all the melted butter has been mixed. Add sauce to a small pouring jug.
9. To serve, pour some of the Mizkan Rice Vinegar-infused Hollandaise sauce over the croquettes and pair with a side of peas and rice or steamed potatoes.
Mizkan Rice Vinegar Reduction
1. Heat to a simmer then reduce to half, remove from heat, cool down and store. Strain before use.
Ronald Laity is Mizkan’s Culinary Development Chef. A lifelong foodie, he has worked as a lobster fisherman, fishmonger, cheese maker and dairy hand, before finally falling in love with Japanese culture and cuisine, immersing himself in Japan for 6 years. Since being back, Ron has contributed to the UK Japanese Culinary scene, whether at Yakitoria, Samurai Sushi, Senkai, Feng Sushi, Bincho Yakitori and United Ramen, before joining Mizkan. Ron loves experimenting with authentic Japanese ingredients and developing new ways to bring those flavours to life.
Photography and video production courtesy of Jen Rich and Tinderflint.
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