Veggie kurokke with walnut kabosu creamy pesto


Let’s make crispy kurokke (Japanese croquettes) of kabocha and green veggies, with a creamy pesto dip. That’s quick, easy, healthy, yummy.


Green : I mashed steamed favas (broad beans) with a fork, added diced steamed broccoli stalks, salt, pepper, a little kabosu lime zest.
Orange : I mashed the flesh of steamed kabocha pumpkin with salt and paper. Added boiled black edamame beans.


I’ve toasted bread crumbs, added black pepper and a few chili flakes. Rolled the balls in it.
NB : you can sprinkle oil on the crumbs before toasting for a more fried taste.


They can be eaten cold, in a bento lunch box. Or reheated.


In the blender : basil, salt, garlic, walnut, a little grated zest of kabosu lime, a little juice. Then I’ve added silky tofu to get the creamy texture.


Serve the sauce as a dip for the kurokke.



Avocado edamame breakfast croquettes, my simple recipe

Avocado + edamame !
These green croquettes are really addictive and so easy to make. That’s the 3rd time I make them already.

I have seen them on ads for a chain of fast-food. Apparently they were not the first to make them. The version they propose is deep-fried, served in a bun, with shredded cabbage, a sweet red sauce, a big slice of bacon…in a menu with fries and soda. No, thanks. I’m not a breakfast person and seeing that super-size menu in the morning would make me feel really bad.

That’s what you need. Edamame are green soy beans. In this season I got them frozen, so I defrost and cooked them 3 minutes in the micro-wave. 1/2 avocado, a little lemon juice, jalapeno sauce, salt.

I used a mortar, but a plate and a fork can do the trick. Keep aside 1/4th of the beans, mash the rest. Add seasoning, mash in the avocado. Add the whole beans and form croquettes.

I rolled them in toasted bread crumbs.

In Summer, they’d be nice cool, but it’s a bit chilly. Just reheated them before serving.

Green and creamy inside. Perfect taste ! With a salad and green tea. That’s my brunch.

If I could find a pearl in my kaki-furai…

Yes, it’s oysters… So let’s bite one to see if I can find one of the famous Japanese pearl.

No luck. Next one…

I will not complete my collar today. At least, you can see the oyster retained its pearly color and glow. It is hot but not over-cooked. And around, it’s crunchy. Oishii ! Delicious.

Kaki-furai is kaki (oyster) and the English world “fry” that they pronounce furai). It’s one of the Yoshoku (Western cuisine) dish, that mean the first versions of European and American recipes that were adapted and served in Japan.
Kaki-furai is simple to do… And easy, after you missed 2 or 3.

For a non-fry version :
Kaki NOT-fry
For a tempura style version :
Let’s make tempura.

Japan was once famous over the world for its abundant production of pearls. They mastered the trick to cultivate them before others. They are still a major producer.

(yeah, they sell them, I have no relation with that page but send me a few if you want)

Well, there were oyster parks in the bay of Kobe, before the city was build. But now, you have more chances to find pearls there (many traders and artisans) than oysters to eat. There are a few artificial islands and an airport floating in the bay. So they moved the production to Hiroshima, Ise, etc.

How to :

-Rinse shelled oysters. Drain them.
-Prepare a cup of batter : Whisk egg and water, add flour.
-Prepare a saucer of panko. It’s rough white bread crumbs. Here it’s sold cheaply everywhere. But no need to import some, it’s easy to make. Just grate (with the stuff to julienne veggies) the white part of sandwich bread.
-Prepare a saucer of flour.
-Heat 4 centimers of frying oil (I used rapeseed) to 160 degrees C, in thick bottom pan.

-Pass one oyster in flour, then in batter, then in panko.
-Put it in the oil.
-Take it out when it is orange on all sides. Check that it’s crispy around and not too cooked inside. If it’s not well, tweak the oil temperature and cooking time.
-Put on a grill while you do the others. Serve hot.

Sauces :
I simply used Ikari so-su (Ikari sauce, it’s a Worcester sauce) and sudachi lemon.
Other possibilities exist, like tonkatsu sauce, ponzu, tartar sauce…

The fried items are often served with shredded cabbage (much finer than that usually, but I had the tender heart of a small cabbage). The reason is raw cabbage favors digestion of fat food. It’s possible to add a dressing.