Umami Sea Urchin & Yuzu Kosho Croquettes with Smoked Soy Glaze

Instructions

1. 1

   Prepare the sea urchin filling: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant. Gradually whisk in milk until smooth and thickened, forming a béchamel sauce.

   ~8 min
2. 2

   Remove from heat. Gently fold in the sea urchin, yuzu kosho, salt, and pepper. Taste and adjust seasoning if needed. Transfer the mixture to a large bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour until firm.

   ~60 min
3. 3

   Form the croquettes: Scoop the chilled mixture and shape into small, uniform balls or logs (about 1.5 inches in length).

   ~15 min
4. 4

   Set up a breading station: In one shallow dish, whisk the eggs. In another, place the panko breadcrumbs.

   ~2 min
5. 5

   Dip each croquette first into the whisked eggs, ensuring it's fully coated, then roll in the panko breadcrumbs, pressing gently to adhere. Place the breaded croquettes on a parchment-lined baking sheet.

   ~10 min
6. 6

   Prepare the smoked soy glaze: In a small saucepan, combine soy sauce, mirin, smoked paprika, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and let it thicken slightly, about 5 minutes.

   ~7 min
7. 7

   Fry the croquettes: Heat vegetable oil in a frying pan to 350°F (175°C). Carefully fry the croquettes in batches, without overcrowding the pan, until golden brown and crispy on all sides, about 3-4 minutes per batch.

   ~10 min
8. 8

   Remove croquettes with a slotted spoon and drain on paper towels.

   ~1 min
9. 9

   Serve: Arrange the croquettes on a serving plate. Drizzle generously with the smoked soy glaze.

   ~1 min