Friday, 31 May 2013

Wagamama Week: Yasai Korroke

At last! A successful recipe - something I might try again! Shame the ingredients list will be the longest I have ever posted :) I have given up revising their quantities in the ingredients list, and just written the ones that I used. For once the original recipe didn't make enough food, and while I'm willing to try making too much, I'm not willing to go hungry for the sake of following the recipe!

Amai sauce:

  • 1tbsp malt vinegar
  • 3 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 1/2 tbsp tomato ketchup
  • 2 tsp tamarind paste

Salad dressing:

  • 1 tsp finely chopped shallot
  • 1/2" piece of fresh ginger root, peeled and grated
  • 1 tbsp rice vinegar
  • 1/2 tbsp tomato ketchup
  • 50ml vegetable oil
  • 1 1/2 tbsp light soy sauce

Vegetable cakes:

  • oil for deep-frying
  • 2 large potatoes
  • 1 medium sweet potato
  • 50g frozen peas
  • 75g tinned sweetcorn, drained
  • 1 small onion
  • 1 red chilli
  • 3-4 tbsp plain flour
  • 1 egg
  • 75g fine breadcrumbs


  • half a bag of mixed salad
  • 1/2 red pepper
  • 10g dried wakame

Microwave the vinegar, sugar and soy sauce until the sugar has dissolved, then whisk in the rest of the amai sauce ingredients and set aside to cool. In a separate bowl, whisk together the salad dressing ingredients and set aside as well.

Peel and chop the potatoes, and sweet potatoes. Boil the potatoes for 12 minutes; add the sweet potatoes after 3-4 minutes so they are done at the same time. Drain very well, and cover with a teatowel to absorb the moisture. When reasonably dry, mash roughly with a fork, then stir in the peas and sweet corn and set aside to cool.

Meanwhile, peel and finely chop the onion, and trim and deseed the chilli (or leave the seeds in, if you like the kick). Fry in a few tbsp of vegetable oil at a low heat, until soft and fragrant. Stir into the potato mixture. Using your hands, form the mixture into small cakes, and then dip into the flour, the egg, and then the breadcrumbs, and deep-fry at 180C for 4-5 minutes until crisp and golden. If the cakes are too fragile, chill them for an hour and then fry them slightly longer.

Meanwhile, finely-slice the red pepper and rehydrate the wakame. Toss with the salad leaves and dressing, then serve the cakes on top of the salad.

Ahh, this was a breath of fresh air. Crisp, delicate vegetable cakes that were surprisingly light and more complex than the sum of their parts. A salad dressing that looked thoroughly unappetising and unbalanced, but shined when combined with the crisp red pepper and earthy seaweed. I couldn't keep track of the quantities I adjusted this time: they suggested 50g of dried wakame go into the salad... that would be like one of the serving bowls entirely filled with wakame. And while this recipe nestles happily in the middle of the vegetarian main meal section, where the recipes seem balanced for 3-4 people despite being advertised for two, the original would only just have fed one. Strange book; it's like they went into the kitchens and tried to guess what quantities of raw ingredients went into each meal, rather than asking one of the chefs.

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