Washism

Croquettes are usually made of mashed potatoes, ground beef, coated with breadcumbs and deepfried. But the other day at a croquette chain shop, we saw the advertisement for the season' s croquette, sakura prawn cream croquette...
Which i decided to make today!

like having cream stew in a croquette~

I made the white sauce from scratch so it took a bit of time, but i really prefer my sauces made from scratch at home without any preservative or flavouring.

It really isn' t that difficult.

In a pan, heat 15g of butter and 15g of flour,

add 1 cup of milk and stir continuously on low heat till the sauce thickens.

1 tbs of mozarella cheese and salt and pepper added lastly.

Make 2 large potatoes worth of mash, add salt, pepper and some consomme granules.

Toss in 2 tbs of finely chopped onions and sakura prawns (or sliced ham).

Mix in the white sauce and chill for 30min.

Roll the semi hardened mash into 8cm patties, dust with flour, coat with egg, dip into breadcrumbs and deepfry till golden brown.

Dinner was quite international today...

squid and eggplant in Provencial style tomato sauce and topped with Japanese fresh parmesan and parsely

The tomato sauce was surprisingly quite simple to make.

For 2 persons,

i used 2 peeled and diced tomatoes

2 cloves garlic (minced)

1/2 a large onion (roughly chopped)

chopped eringi mushrooms (brown mushrooms would do fine too)

1tsp of Herb de Provence (or dried basil and thyme)

After frying the roughly chopped onions and garlic in olive oil, fry the eggplant, mushrooms and squids, add a dash of white wine, the tomatoes, 2 tbs of ketchup, dash of salt and pepper (and some consomme granules if desired), cover and simmer for 8min. Top with roughly chopped parsely and serve with a sprinkle of some parmesan cheese. Goes well with rice or pasta.

Simmered bamboo shoots with white bait in shoyu broth

Lettuce salad, with fresh tofu, goat cheese and sakura prawns, with wafu dressing

Cant wait for the weekend!