Things to know about Korokke Recipe
Japanese Traditional Croquettes – Korokke is a deep-fried dish that is a French version of a dish known as croquette. It is made of mashed potatoes and bits of meat, seafood, or vegetables. All of these ingredients are mix together, shaped into balls, and rolled on flour and breadcrumbs then deep-fried.
The dish was first introduced in 1887 and quickly became very popular all over Japan because it is inexpensive and very tasty. Today, it is easier to find pre-packed karokke in the supermarket, but nothing can beat a homemade one. Along the busiest streets in Japan, you will find small frying stores that sell fresh and hot karokke from butcher shops. It is a favorite snack for hungry shoppers and schoolers.
Crispy and Juicy Japanese Traditional Croquettes. Authentic Recipe of Korokke.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 600 grams (1.32 lb) Potato
- 1 tbsp Vegetable Oil
- 200 grams (7.05 oz) Ground (Minced) Pork
- 1 pc Onion Small, minced
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Soy Sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- ½ tbsp White Sugar – Regular Sugar – Granulated Sugar
- 50 grams (1.76 oz) Flour
- 1 pc Egg
- 2 cups Breadcrumbs
- Vegetable Oil For deep frying
- Prepare and measure all ingredients accurately ahead of time.
- In a saucepan, boil the potatoes over high heat.
- Cook potatoes until a bamboo stick can easily get through the middle of the potato. It may take 15 to 40 minutes, depending on the size of your potatoes.
- Once cooked, drain the water using a strainer, peel the potatoes, and transfer them to an empty saucepan.
- Mash each potato using a fork or masher and leave some tiny bits or chunks of potatoes.
- In a frying pan, heat the vegetable oil over medium fire, add onion, and sauté until it becomes soft and translucent.
- Put the minced pork, season it with salt and pepper, and then cook for 15 to 30 minutes or until browned.
- Add the cooked meat to the mashed potatoes and put the flavoring ingredients, mix well.
- Divide the potato mixture into 12 balls (depending on the recipe size). Flatten each piece and shape it into balls.
- Individually put the flour, egg, and breadcrumbs on a shallow plate.
- Coat each ball of korokke with flour, egg, and breadcrumbs.
- In a deep pot, over a medium fire, preheat the oil. Fry each piece for 1 to 2 minutes until the outer covering becomes golden brown. You may fry two to three balls at a time but make sure that it is not overcrowded.
- You may serve the korokke as a side dish or snack.
It is best to serve with shredded cabbage, some parsley on top, and tonkatsu sauce.
— Specific Atributes of This Recipe:
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