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Friday 11 October 2013

Korokke (Japanese Croquette)

Croquette ~ is my all time favourite.  I always remember croquette because my mum used to make this for her children but her version is usually very simple in ingredients only.

KOROKKE (Japanese Croquette)
Recipe sourced & adapted from Nami - Just One Cookbook 

4 russet potatoes, boiled and roughly mashed
1 large onion, finely diced
1 small carrots, finely diced
2 Shiitake mushrooms (optional)

Some chopped spring onions
2 Tbsp. oil
450g ground meat (beef/chicken/pork)
1 egg
1 tsp. salt
¼ tsp. white pepper
Freshly ground black pepper
2-3 eggs, lightly beaten (put into a shallow plate)
2 cup Panko/breadcrumbs  (put into a shallow plate)
½ cup flour  ((put into a shallow plate)
Oil for deep frying 

In a large skillet, heat oil on medium high heat.  Put in the onion and sauté until soft.  Add
carrots and Shiitake mushrooms and cook until they are soft. 

Add the meat and break it up with a wooden spoon.  When the meat is cooked, add salt, 
white pepper and black pepper. Turn off the heat. 

Add the meat mixture to the mashed potatoes and mix all up well together with the 1 egg in.  Let it rest to cool down a little so you have worked with your hands later on. 

As the mixture is still warm, start making your Croquette balls.  You can form it into a balls and flatten it or make it in a longer shape.  Any shape to your desire. 

Dredge each croquette balls into the flour - egg - breadcrumbs. 

Deep fry the croquette till golden brown only.  Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce*.

* If you want to make your own Tonkatsu Sauce, please go to Nami's site to view her Tonkatsu Sauce


 “I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan),