Onigiri おにぎり
Onigiri
Healthy
Main Dishes
Rice Flour Crab Cream Croquettes カニクリーム米粉コロッケ
The sauce fills your mouth with the distinctive melting sweetness of rice flour. Rice flour does not form lumps, so even beginners can easily make a smooth-textured sauce.
口のなかで米粉特有のとろけるような甘みのあるソースです。米粉はダマにならず、初心者の方でもなめらかな舌ざわりのソースを簡単に作ることができます。
How to cook
Rice flour white sauce is easy to make by adding granulated consommé and butter to milk and rice flour (only rice flour).
The cooking method is to stir the milk, rice flour, and granulated consommé in a pot until it thickens and bubbles and then add butter at the end.
Ingredients For 6 pieces
［White sauce］
- 23g（0.81 oz）
- Rice flour
- 20g（0.71 oz）
- Butter
- 175ml（5.92 fl oz）
- Milk
- 25ml（0.85 fl oz）
- Cream
［Filling］
- 1/2
- Onion (finely chopped)
- ５g （0.18 oz）
- Butter
- 1/2 can
- Canned crab (finely shredded)
- (A) 1.5 tsp (4.5 g) (0.16 oz)
- Granulated consommé
- (A) １g （0.04 oz）
- Salt
- (A)A pinch
- White pepper
［Coating］
- 25g （0.88 oz）
- Rice flour
- (B)25ml （0.85 fl oz）
- Milk
- (B)1/2
- Egg
- To taste
- Panko (bread crumbs)
- To taste
- Cooking oil
Cooking steps
About 60 minutes
Make the [White sauce]. Add the rice flour and butter to a frying pan and fry it on low so that it does not burn. Add the milk and cream a little at a time.
Make the [Filling]. Heat the butter in the frying pan and fry the onion. Mix it with the [White sauce], the canned crab, and (A) and put the mixture in the fridge for 20 minutes until firm.
Divide the mixture into six pieces and shape them into cylinders. Coat them in rice flour, followed by (B), and then panko to create the coating, and then deep fry them in frying oil at 180°C until golden brown.
