I hope everyone had a great weekend. We enjoyed our stay-cation in Half Moon Bay as I mentioned in my previous post. Half Moon Bay is located along the coastline of California and it’s about 23 miles south of San Francisco. From where we live, it only takes us 30 minutes or so to get there. It’s a rustic coastal town with amazing Pacific Ocean views. We enjoyed eating lots of seafood, swimming in the very warm indoor pool, and having a nice Sunday brunch at the hotel. I shared some of the food pictures from my iPhone on my facebook page, but my husband will be posting his very first (and last?) post about our Sunday brunch review tomorrow on Just One Cookbook. Although it’s not our regular posting day, I hope you will come and say hello to my husband.
When I posted Korokke (Japanese croquette that is usually made of potato and meat) recipe on my website about a month ago, I received a request for Japanese Creamy Croquette from one of the readers. I’m sorry it took a long time for me to post this recipe, but thank you for patiently waiting for this recipe and I hope you like it. Both kinds of croquettes are very popular in Japan. Since my dad likes potatoes, my mom usually cooked regular croquettes and it was more like a treat to eat creamy kind. This time I put corn inside so my kids will enjoy eating them more since they are crazy about corn. To be honest, this is not easy to make. The mixture tends to be very sticky, and it’s tough to make ball/patty shapes. But I’m very sure, and my family would also agree, that it’ll be worth your effort. Enjoy!
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
