Delicious Japanese Street Eats: 60 Soulful Street Food Recipes, written by Laure Kié, features a variety of sweet and savory bites for the home cook inspired by the markets of Tokyo, Osaka, and Kyoto. A few highlights include Negima Yakitori, Takoyaki, Katsu Sando, Curry Pan, and Japanese Crêpes. I will also be sharing her recipe for Korokke following the review.
Disclosure: I received this book from Tuttle Publishing in exchange for my honest review. All opinions and statements are my own.
This book was originally published in French by Mango Editions as Yatai: La street food japonaise.
Laure Kié
Laure Kié is a cookbook author and culinary instructor born in Tokyo to a Japanese mother and a French father. She is currently based in France and teaches Franco-Japanese cooking classes in the Drôme.
Laure is the author of multiple cookbooks, including Sweet and Easy Japanese Desserts.
Delicious Japanese Street Eats
In Delicious Japanese Street Eats, Laure covers not only recipes, but also the history and culture behind the food. Across the pages, you will find illustrations and guides of Japan and must-have eats, where to find specialities for the various markets, and even an overview of notable festivals throughout the year.
Reading through this book brought back so many wonderful memories from our time in Japan and took me right back to the markets and those amazing flavors. I especially love the detailed notes on the Depachika (department store basements), Konbini (convenience stores), Ekiben, the history of the food stalls (Yatai) in Fukuoka, and the overview of vending machines and ordering machines.
Chapters are divided according to style of food: Grilled Meats, Small Plates, Ramen, Dumplings, Soba and Udon, Fried Dishes, Rice-Based Dishes, Other Delights, Desserts & Sweets, Drinks, and Alcoholic Beverages. The contents page has a list of the included recipes and cultural sections with page number for easy reference.
The book is filled with captivating, on the scene photos for many of the recipes, markets, and restaurants. Alongside these photos are absolutely incredible illustrations by Takashi Fujii.
Measurements are listed in US Customary and Metric. Titles are written in Japanese and/or English. Each recipe has a headnote with background information, yield, preparation and cooking time, helpful tips, and serving ideas.
Korokke
To pair with the review, I made Laure’s recipe for Korokke (コロッケ, Japanese Potato Croquettes) with a mashed potato, meat, and vegetable base.
After forming into individual rounds or patties, they are coated in potato starch, then egg white, and finally panko before frying on each side until golden. The result is a crisp and flaky coating that gives way to a soft and creamy center.
Serve the Korokke while still warm with a drizzle of Tonkatsu sauce. I enjoyed them for lunch alongside shredded cabbage and a few grape tomatoes.
Leftovers can be stored in the refrigerator in an airtight container for up to three days. Reheat in a 350˚F (180˚C) oven for about 10-15 minutes.
If you love these Korokke, the following page has a recipe for a Crab Cream Korokke variation inspired by the city of Kobe.
Notable Ingredients
Katakuriko (片栗粉, potato starch) is available in larger grocery stores in the gluten free or specialty flour sections and markets with Japanese ingredients. It is also available online.
Panko (パン粉) are coarse Japanese breadcrumbs. These larger pieces absorb less oil compared to finer breadcrumbs, creating a crisp, fluffy coating. I have been able to find panko in larger grocery stores and markets with Japanese ingredients.
If not available, you can substitute by making your own with a recipe for homemade Panko by Chopstick Chronicles.
Tonkatsu Sauce (トンカツソース) has a sweet and tangy flavor perfect for pairing with the Korokke. Exact ingredients vary based on brand, but generally this thickened sauce has a combination of fruits and vegetables (such as tomato, onion, carrot, and/or apple) along with vinegar and soy sauce.
For those in Northern Virginia, I have been able to find all of these ingredients at Marufuji Japanese Market in Tysons Corner. While in Los Angeles, I would usually get them at Mitsuwa or Tokyo Central.
A Few Korokke Tips
This Korokke recipe makes 6 larger rounds/patties perfect for holding as a street food. If serving as a part of a larger meal, you can divide them into smaller pieces. The cooking time may vary.
I used russet potatoes. When mashing, I still left some texture to create more fluffy center. Do not completely puree the potatoes.
Remember to season the ground beef mixture and the mashed potatoes.
Laure mentions these Korokke can be made vegetarian with the beef swapped for a mixture of mushrooms.
After coating the Korokke in potato starch, shake or wipe off any excess. Too much of the starch will cause the coating to separate completely from the potato center.
Fry the Japanese potato croquettes in batches to avoid crowding the oil. My larger pan was able to fit about 3 at a time.
Adjust the oil higher or lower as needed to create a golden brown color while heating completely through to the center.
Between batches, remove any leftover pieces of panko in the oil. These will continue to darken and may create a burnt taste for the remaining Korokke.
Drain the potato croquettes on paper towels before serving to remove excess oil. Careful, the filling will be very hot during the first few minutes.
More Japanese Street Eats
I also made Nikuman, Kake Udon, Inari Zushi, and Melon Pan.
Nikuman are steamed meat-filled buns originally from China. In this recipe, the homemade dough is wrapped around a pork and mushroom filling, then steamed until puffed and cooked through.
Kake Udon is a favorite for my daughter and she was so excited to see it in the book. This easy and comforting recipe pairs a seasoned dashi broth with thick and chewy udon noodles. To finish, the bowl is topped with tenkasu (tempura flakes) sliced green onion, and wakame.
The recipe for Inari Zushi brought me right back to Kyoto. During a particularly hot day last summer, I picked up a package of Sukeroku Sushi (Inari Zushi and Maki) from the 7-Eleven by our hotel and it was so so refreshing. These were just as refreshing with the inari-age (seasoned fried tofu pouches) filled with a sweet and vinegary steamed rice.
Similar in style to the Hong Kong Bolo Bao and Mexican Conchas, Melon Pan are sweet, yeast-based rolls with a thin cookie topping. The word melon comes from the melon-like shape and crisscross pattern over the top of the buns. We enjoyed them plain, but they can also be filled with whipped cream and/or other toppings.
Delicious Japanese Street Eats is a fantastic pick for those interested in making favorite Japanese street food at home. There is a wealth of information whether you are like me and wanting hold onto those memorable moments from your trip or are planning to travel to Japan soon and are looking for ideas.
There are so many different options from small bites and light meals to noodles, dumplings, rice bowls, and sweet treats for every occasion. Some recipes come together in as little as 30 minutes, while others require a bit more prep.
Many of the ingredients are becoming more available in larger American grocery stores. Having a Japanese market nearby will be helpful in locating items such as bonito flakes, kombu, mirin, rayu, abura-age, quail eggs, sashimi-grade seafood, umeboshi, and glutinous rice flour.
Korokke Recipe
Excerpt from Delicious Japanese Street Eats
Korokke
Ingredients
- 1/2 pound (225 grams) ground beef
- 6 medium potatoes 2 pounds, 900 grams total
- 2 large eggs
- 1 medium onion peeled and chopped
- 1 medium carrot peeled and chopped
- 2 tablespoons potato starch
- 3 tablespoons panko breadcrumbs
- Sunflower oil to fry
- Tonkatsu sauce to serve
- salt and pepper to taste
Instructions
- Cook the potatoes in a pot of salted boiling water for about 20 minutes.
- Drain and peel them, then mash them with a fork in a bowl.
- Separate the egg whites from the yolks.
- In a pan, heat a little sunflower oil over medium heat and sauté the chopped onion and carrot for about 3 minutes.
- Add the ground beef, season with salt and cook over high heat for 4 to 5 minutes.
- Incorporate the mixture into the mashed potatoes and mix well. Remove from heat and stir in the egg yolks while mixing. Season again with salt and pepper.
- Shape the mixture into 6 balls (I formed mine more into an oval shape).
- Beat the egg whites in a bowl.
- Place the potato starch on one plate and the panko breadcrumbs on another.
- Coat each ball in potato starch, then the beaten egg whites and finally in the panko breadcrumbs.
- Heat the oil in a wok and fry the croquettes for about 5 minutes, until they're golden brown.
- Drain the croquettes on paper towels and serve them with tonkatsu sauce.
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