Gruyere cheese korroke
This is a japanese dish that was adapted by the japanese from the French croquette. They can be potato based or as in this case use a very thick bechamel sauce. As a variation one can substitute the gruyere cheese for a vegetable puree such as roast butternut squash or sweet potato.
If you are not familaiar with it mirin is a sweet cooking sake and available from most Oriental and major supermarkets
For the korroke filling
250g (8oz) butter
1 medium spanish onion
300g (11oz) flour
1.1 (2 pints) litres milk
340g (12oz) gruyere cheese
Salt and pepper
Place the butter in a medium sized pan over a medium heat and add the finely chopped onion. Saute the onion for about 5 minutes, not allowing it to brown, and then add the flour.
Stir the flour in with a non metal spoon and keep cooking over a medium heat and stirring until the roux becomes sandy in texture. This will only take a couple of minutes.
Add the milk one third at a time allowing the mixture to thicken again after each addition. Whisk vigorously as you do so so the mixture remains as lump free as possible. The resulting bechamel sauce will be very thick - but this is exactly what you want. When the last of the milk has been added turn the heat down and stir in the grated gruyere cheese. Mix the cheese in with a non metallic spoon until completely melted and then season with some salt and pepper. Allow the mixture to cool to room temperature and then refridgerate for a couple of hours or overnight. Cooling will make the filling easier to work with.
The filling will keep for up to three days in the fridge.
Rolling the korroke
4 medium courgettes
Bowl of plain flour
300ml (Just over 1 cup) milk
500g (18oz) breadcrumbs
The korroke mix can be rolled as it is but to make it easier to roll and to add another dimension to the dish I use thin slices of courgette to contain the mixture. Cut two thin slices from the length of a courgette and place them slightly overlapping on a work surface. Use a mandolin to slice the courgettes if you have one.
Put a blob of mix in the middle and then roll it up. Serve two per portion and make up as many as you need. It is best if the korroke are cooked within a few hours of breadcrumbing so if you wish to store them overnight do so as they are now.
When rolled whisk together the eggs and the milk. Dip each roll into the flour first, then the egg wash and then coat with the breadcrumbs. Dip each end back in the egg wash and then in the crumbs again to help double seal the cheese mixture. They are now ready to be deep fried.
Deep fry at about 180½ until golden brown. Serve on salad with the tonkatzu sauce and wasabi..
200ml (1 cup) soy sauce
100ml (½cup) sake
200ml (1 cup) mirin
Hendersons or veggie worcester sauce
1 thumb ginger, grated
75g (3oz) sugar
1 level dessertspoon cornflour
Place all of the ingredients in a small saucepan except the cornflour and bring it to the boil. Mix the cornflour with a little water and whisk it in to the simmering sauce to thicken it. Immediately take the sauce off the heat and cool. This sauce will keep for up to a week in the fridge.