Steps

1. In a bowl, flake 1 pack of imitation crab sticks and 1 can of canned crab meat. Add 1 tbsp sake and 1/2 tbsp yuzu ponzu and mix.
   🕒 00:23
2. Finely mince 1/2 onion as much as possible.
   🕒 01:17
3. Melt about half of the 30g butter in a frying pan. Add the minced onion, sprinkle with salt to taste, and sauté over medium heat until translucent.
   🕒 01:33
4. Once the onion is translucent, add 30g flour and sauté thoroughly until the floury smell disappears.
   🕒 02:00
5. Gradually add 400ml milk while mixing with the flour. To prevent lumps, add milk in 3-4 portions as the liquid disappears.
   🕒 02:24
6. Add the remaining milk all at once. Once the white sauce is smooth, season with salt to taste.
   🕒 02:53
7. Mix the flaked imitation crab sticks and shredded crab meat into the white sauce. 【Here's the trick!】 If you're not used to it, increase the flour and butter for the white sauce to 20g each and make it slightly firmer for easier shaping.
   🕒 03:04
8. Spread the crab cream croquette mixture in a tray. Place it over ice and add an ice pack on top. Chill in the refrigerator for about 30 minutes to firm up. 【Here's the trick!】 To inhibit bacterial growth, cool the white sauce as quickly as possible.
   🕒 03:34
9. While keeping your hands from sticking with olive oil to taste, divide the firmed mixture into approximately 12 portions and shape them into tawara shapes. 【Here's the trick!】 The俵 shape was devised because the mixture is soft, making it easier to roll around in the frying pan while frying to achieve an even color.
   🕒 04:18
10. Coat the shaped mixture first with flour to taste, shaking off any excess. Then dip in 2 beaten eggs, and finally, carefully coat with panko breadcrumbs to taste. 【Here's the trick!】 If you touch the panko with the same hand that touched the egg, it will become lumpy, so use your hands separately. Careful coating prevents cracking while frying.
    🕒 05:49
11. Heat the frying oil to 180℃ and fry the crab cream croquettes evenly.
    🕒 06:14
12. Once the croquettes are colored, increase the oil temperature to 190℃-200℃ and fry until crispy.
    🕒 06:39
13. Make the sauce. In a bowl, mix 1 tsp soy sauce, 1 tsp apple cider vinegar, 3 tbsp ketchup, water to taste, chili pepper to taste, and a pinch of sugar.
    🕒 07:02
14. Spread the prepared sauce on a plate, and arrange the hot crab cream croquettes on top.
    🕒 07:07