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Can you tell me the name of vendor food? 2011/2/15 06:19
We lived on a military base in Yokohama quite a few years ago and I was wondering if any has the recipe and name for two of our favorite foods.
The first was purchased from a tiny vendor stall, it was a potato battered and deep fried. The inside was very soft and I believe it only was made from potato, the outside batter was crunchy. We ate them with ''Bulldog sauce''.

The other was a bun or large dumpling made from rice flour that had either bean paste or meat (beef or pork) inside of it. It was then steamed and wonderful! The ones with bean paste had a red stamp on them. The name sounded like knee coo mon chu?

And one more while I am at it. We purchased a bread that was white and really dense, like pound cake that did not have any crust, but had raisins in it. This could have been made with rice flour as well.

Please let me know if you have any information on these three items.
Thanks,
Monica
by Monica (guest)  

guess 2011/2/15 10:53
1.
コロッケ croquette/korokke
http://en.wikipedia.org/wiki/Korokke
http://www.youtube.com/watch?v=QkJwCUZ9pSw

2.
肉まん Nikuman(a.k.a Nikumanju)
http://en.wikipedia.org/wiki/Nikuman

3.
レーズン蒸しパン MushiPan
Steamed bread(pancake?) with raisins
by . (guest) rate this post as useful

1) is korokke 2011/2/16 12:54
The first sounds indeed like Korokke.

Basically:

1) Boil potatoes, drain well, and mash. (floury potato varieties are the best, and don't let them get soggy - the drier the better. Good technique is to shake them in a dry hot pan before mashing.)

2) Season mashed potatoes lightly with sugar and salt (preferably add some sauteed minced beef with chopped onions) and form into patties.

3) Coat patties lightly with peppered flour, dip into beaten egg, then coat with breadcrumbs.

4) Deep fry on medium heat until golden.

5) Drain on kitchen towel. Serve with a mound of shredded white cabbage.

6) You can approximate the ''bulldog sauce'' by thickening worcestershire sauce with ketchup and adding hints of soy sauce, sugar and french mustard.








by Ico (guest) rate this post as useful

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