Tag Archives: Japanese

Cooking Chicken and mushroom korokke 可樂餅 Taiwan Night Market style

If you like Taiwanese Night Market food you are in for a treat with Chicken and mushroom Korokke 可樂餅 Taiwan Night Market style. They are lovely crispy outside, soft and delicious inside. Korokke are originally a Japanese food but as Japan once owned Taiwan this food was adopted by the people as a favourite. As well as Chicken and Mushroom flavour like Joanne makes in the video below, you can make seafood, beef or pork Korokke.

korokke_DSC_1646

Ingredients:

  • Filling:
    cooked chicken & mushroom,
    onion,
    butter,
    salt and pepper,
    mashed potato,
    sweetcorn.
  • Coating:
    flour, egg, breadcrumbs.
  • Dip/Garnish:
    mayo, honey and lemon sauce
    thinly chopped lettuce or cabbage

Please watch the video above for the cooking method and techniques! Joanne guides you from forming the Korokke to frying and serving them. Remember you don’t have to strictly follow this recipe, other fillings blend with the mashed potato very well and you can also make different sizes and shapes as you wish.

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How to make Kakiage 日式炸物 vegetarian tempura

Joanne made this delicious crispy vegetarian dish as a side for her New Year meal last night. This dish comes from Japan and is quite popular in Taiwan as Japan was once the owner of the island. Many foods and customs are shared between the countries.

大年初一,所謂的初一早,初二早,初三睡到飽記得小時候的今天,全村子大大小小一大早會拿著昨晚的壓歲錢到前院大稻埕那去ㄅㄨㄚ˙  ㄍㄧㄠˋ (因為會有三天合法) 通常都是ㄅㄨㄚ˙ 練導阿!,真是鬧熱滾滾充滿年味!! ~~如今這種年味該都不見了吧!!嗯~~所以還是小時後幸福!!

It’s quite easy to make Kakiage 日式炸物 vegetarian tempura, with the following ingredients:

  • batter: flour, water, salt, pepper
  • your choice of vegetables: such as – carrot, pumpkin, taro, bean sprouts, mushrooms, spring onion, mooli.
  • sauce: mirin, rice wine and soy sauce blended together
  • optional meats and seafood: if you aren’t vegetarian feel free to add prawns, for example!

kakiage-600-DSC_1323

Method:

  1. slice up the vegetables as shown into long-ish thin strips
  2. mix up the vegetables in a bowl and dust them with flour
  3. make your tempura paste mix with flour and water
  4. pour the mix over your vegetables and mix it all up
  5. add any optional meat or seafood at this stage
  6. heat the oil in the pan
  7. add in 3 or 4 patties of the mixed veg, carefully
  8. leave them to brown and turn over, take out of the oil to drain and crisp
  9. make the dip with mirin, rice wine and soy sauce
  10. enjoy!

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