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Cooking with Japan Crate: Corn Potage & Potato Croquettes

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cooking with chef baker

Corn Potage Recipe

In this month's Japan Crate we included an Umaibo stick with the flavor 'Corn Potage'. Not familiar with a potage? Well, it's traditionally a French cream based soup. Corn Potage specifically has become incredibly popular Japan and you can even get cans of it in hot vending machines! Our recipe uses yogurt instead of heavy cream & it smooth and delicious! Corn Potage 32 oz Chicken Broth 1 Cup Milk 1 Container Plain Yogurt 3 Cup Corn (Fresh, Frozen or Canned) 1 Medium Onion 2 T Butter Salt and Pepper to taste.  
  1. Saute onion in butter in your soup pot.
  2. Once onions are translucent add corn & heat through. Salt and Pepper can be added at this point, or left out until soup is finished so individuals can season as they like.
  3. Add Chicken Broth & bring to a simmer.
  4. Turn off heat and begin to pulse soup in a blender in batches. (At this point you can strain the soup to remove any chunks. It is not necessary & we prefer a non-strained soup because it feels more rustic!)
  5. Return blended soup to soup pot and bring back to simmer.
  6. Add Milk and Yogurt to help thicken soup and give it a really nice creamy texture!
  7. Enjoy! We would suggest a nice crusty loaf of bread to go along with this soup, like a sourdough!
 

Potato Croquettes Recipe

IMG_2094 If you peek at the Doki Doki Crate for the month of March you'll see that Bento was a huge theme! We were feeling a little crazy so we grabbed a few of the Tonkatsu Umaibo we had and decided to use those to bread some croquettes! This is a very basic recipe. You can add all manner of ingredients to your croquettes, from ground meat to cheese. The flavors are yours to play with! Potato Croquettes 2 Medium Potatos 1 Small Onion 4 Cloves Garlic 1/2 cup Green Peas 1 Egg 2 T ButterFlour Egg Umaibo or Panko  
  1. Peel and cut up your potatoes. Put them in water & bring to a boil to cook them.
  2. Give your onion and garlic a rough chop. Saute in butter and set aside.
  3. When your potatoes have cooked through drain them thoroughly and give them a rough mash. It is okay if there are still lumps!
  4. Let cool for roughly 10 minutes and then mix in the onion and garlic along with the green peas. Crack your egg into this mixture and stir until everything is evenly mixed.
  5. Chill potato mixture in the fridge to help give it body!
  6. Set up three stations for breading your croquettes!IMG_2096 -Bowl one will be flour, we recommend mixing in a little salt and pepper! -Bowl two will be egg, a single large egg will help coat 6 croquettes. -Bowl three will be your crushed Umaibo, or Panko!
  7. Once the potato mix has cooled sufficiently you can shape it into your preferred style of croquette! Circles, ovals, squares! We would recommend keeping them roughly 3/4 of an inch thick.
  8. After you have shaped your croquettes you'll want to bring the fry oil to the right temperature. We would recommend vegetable or canola oil. A Medium low heat works best for these croquettes.
  9. Once your fry oil is hot enough cook each croquette for roughly 4 minutes a side, or until it reaches your desired level of golden brown!
  10. Remove finished croquettes and let stand on paper towel to remove excess fry oil.
  11. Enjoy the finished product with your favorite sauce! Tonkatsu sauce is a great thing to dip these in!! :9
We hope that you enjoy these recipes~! We're having a lot of fun sharing them with you! If you do try making any of the dishes we post, we would love to see photos!! <3

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