Naoko-sensei’s Japanese Recipe No.4 : Nagatanien’s Camembert cheese and rice croquette|なおこ先生の和食レシピ ④「永谷園のカマンベールチーズライスコロッケ」|英語でお料理

SERVES: 5  TOTAL TIME : 90 MINS

Today’s recipe is a French-style dish using Ochazukenori made by Nagatanien (a popular instant chazuke food). It’s one of the menu from a cooking workshop on Nov 17 at Sasebo City Museum Shimanose Art Center! If you are interested in the workshop, please read the end of this article.

Ingredient

・ 1 tsp Ochazukenori 
・ 2 pinches salt (out of Ochazukenori)
・ 5 g powdered gelatin 
・ 50 g butter
・ 2 tbsp flour (for sauce)
     200 cc flour (for batter)
・ 200 cc cold milk
・ 100 g Camembert cheese, cut into 2cm using scissors
・ 1/2 cup steamed rice(set the rice cooker to sushi or hard), soaked in a little amount of milk
・ 3 harumaki wrapper, cut into 6 equal parts
・ 2 eggs, beaten
・ panko bread crumbs
・ salad oil 
・10 slices lemon 

Ochazukenori , a popular instant chazuke power in Japan

(単語) tsp (teaspoonの略)小さじ、 tbsp (tablespoon の略)大さじ、 scissors はさみ、soak in ~に浸す 2 pinch 2つまみ、harumaki wrapper 春巻きの皮、cut into ~equal parts ~等分に切る

Step 1. Make croquette batter / コロッケの衣を作る

1. Dilute 2 eggs with 2 teaspoons of cold water in a shallow bowl. Add 200 cc (about 110 g) of flour and mix well.

Tip. 1 Be careful when measuring cold water. If you add too much, the batter gets runny.

(単語)batter 衣、dilute A with B AをBで薄める runny 緩い

Step 2. Make Jelly sauce with Ochazukenori | お茶漬け海苔でゼリーを作る

  1. Combine powdered gelatin and 300 cc of water. Microwave it. Dissolve 1 tsp of Ochazukenori in the gelatin-water mixture and chill.

(単語)microwave レンジで加熱するdissolve ~を溶かす(in ~に)、chill (冷蔵庫で)冷やす

Step 3. Make white sauce / ホワイトソースを作る

1.Heat salad oil and 1 tsp of butter over middle heat in a pot. After the butter has melted, turn the heat low. Add flour. Once it boils, stir well for 2 minutes with a spatula.

2. Put out the fire. Add cold milk and 2 pinches of salt out of Ochazukenori and stir it.

3. Turn the stove on again and stir the sauce on low heat. Add Camembert cheese and steamed rice.

4. Spread the sauce onto a large plate and freeze for 60 min (or chill for 90 min) to harden it.

(単語) over middle heat 中火で、 spatula へら、 Once it boils 沸騰したら、 put out (火など)を消す、harden ~を固める

Step 4. Create croquette balls and deep-fry / コロッケの形を整え、揚げる

1.Cut the hardened white souse into 16 parts.

2.Place one piece of white souse on a harumaki wrapper. Wrap and shape a croquette oval. Make 15 other ovals.

3.Heat deep salad oil to the temperature of 180 to 200°C. And deep-fry all side of ovals until crispy and golden brown.

4.Dip each croquette oval in the batter. Then, roll through panko bread crumbs.

5. Serve with 2 slices of lemon, the jelly sauce, and a bit of Ochazukenoki on each plate.

Tip 2. Fry croquettes in small batches. Don’t overcrowd in the pan.

(単語) piece 個、 wrap 包む、shape 整形する、oval だ円形、 crispy カリカリの、 golden brown 小麦色

Nagatanien Cooking Workshop on Nov. 17 (Sun)

Nagatanien Cooking Workshop will be held on Nov. 17 from 10:30 am to 2 pm at Sasebo City Museum Shimanose Art Center. You can learn how to cook the croquette from Naoko-sensei directly. 2 spots are open for the waiting list. Contact Naoko-sensei :  https://www.facebook.com/naoko.mori.921?epa=SEARCH_BOX

For more info about the workshop, click the link below.

Naoko sensei’s Profile

Naoko Mori 森なおこ
‐Studied French cuisine under a former chief chef at Hotel Chinzanso Tokyo (ホテル椿山荘東京) for 3 years.
‐Acquired Japanese and herbal cuisine skills.
‐Cooking teacher for 10 years for Japanese and 7 years for Americans
‐Coordinating cooking classes for American cooking teachers

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