Japanese Crab and Corn Cream Croquetas

Method

1. Finely chop the onion, shred the crab sticks by hand, and drain the corn in a sieve, patting it dry with kitchen paper. Melt the butter in a 18 cm saucepan over medium-low heat and cook the onion for 4 min until translucent, without colour.

   Add in this stepButter 25 gOnion, finely chopped 40 g

   medium-low heat

2. Add the flour and cook over medium-low heat for 2 min, stirring constantly, until the raw smell turns toasty.

   Add in this stepPlain flour 30 g

   medium-low heat

3. Add the warm milk a little at a time, whisking out any lumps; once it is all in, raise the heat to medium heat and cook for 10 min, stirring constantly. When it is thick enough to hold a trail from the spoon, season with the salt and white pepper and stir in the crab and corn. If they were wet and the mixture loosens, cook for 1–2 minutes more.

   Add in this stepWhole milk, warmed 250 mlSalt ½ tspWhite pepper 1 pinchCrab sticks or canned crab, drained 80 gCanned sweetcorn, drained 40 g

   medium heat

4. Spread into a lightly oiled 18×13 cm dish, press cling film onto the surface and, once cool, refrigerate for at least 3 h. This mixture is softer than ham croquetas, so it must be thoroughly cold to shape.

5. With oiled hands, divide the mixture into 4 per serving and shape into plump ovals. Dust lightly with flour and tap off the excess, dip in egg, then coat thickly with panko, pressing it on with your hands. Meanwhile, shred the cabbage as finely as you can, soak it in cold water for 5 minutes and drain well so it is crisp.

   Add in this stepFlour, for coating 15 gEgg 1Panko (Japanese breadcrumbs) 50 gCabbage, very finely shredded 100 g

6. Pour oil into a 18 cm deep pot to a depth of 4–5 cm (no more than a third full) and heat over medium-high heat for 6 min to 175–180 °C. A few panko crumbs should sizzle and float at once. Dry your hands and tools, and never leave the pot unattended.

   Add in this stepNeutral oil, for frying 500 ml

   medium-high heat

7. Carefully lower in 4 at a time (2×4). Don't touch them for the first minute; once the crust has set, turn them and fry for 2 min 30 sec in total, until the panko is golden. Lift out and drain standing on a rack or kitchen paper. Creamy croquetas burst if moved before the crust sets or if the oil is too cool, so let it recover between batches.

8. Pile the cabbage on plates, add the croquetas, and drizzle or serve with tonkatsu sauce. The centres are very hot: cut one in half and let the steam escape before biting.

   Add in this stepTonkatsu sauce 2 tbsp