JAPANESE CRAB CAKE - Recipe by Koji Cooks

JAPANESE CRAB CAKE

In this recipe, you can substitute the crab with 1 pound of cooked salmon, rinsed salt cod, or cooked cod. These cakes freeze well. I've paired the cake with broccoli and basic fried rice (see recipes). The Tonkatsu sauce recipe is provided next.

TONKATSU - This is an all-purpose sauce used as you would use ketchup.

1/2 cup ketchup

2 tablespoons brown sugar

1 teaspoon Worcestershire sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce

METHOD - Whisk together in a small bowl.'

JAPANESE CRAB CAKES - Recipe (makes 12)

1 pound crab meat

3 cups mashed potatoes

3/4 cup finely diced red onion

1/2 cup frozen peas

1/2 cup finely diced red bell pepper

1 finely chopped jalapeno - optional

1 egg

1/3 cup mayonnaise

2 teaspoons soy sauce

zest of 1 lemon or lime

10 dashes of hot sauce

METHOD + final coating and cooking

In a large bowl, thoroughly mix the crab cake ingredients and shape the mixture into 12 cakes.

COATING

1/2 cup flour in a bowl

2 eggs beaten in a bowl

1-2 cups panko in a bowl

METHOD

First, coat each cake with flour, then dip it in egg, and finally cover it with panko.

COOKING - 3 tablespoons vegetable oil

Preheat a large sauté pan over medium heat, then add 1.5 tablespoons of vegetable oil. Place 6 of the cakes in the pan and cook for about 5 minutes on each side, or until golden brown. Add the remaining cakes and cook the other 6.