How To Make Japanese Potato Cakes
This post may incorporate chapter links. Please read my disclosure policy for details. Every bit an Amazon Associate, I earn from qualifying purchases.
Korokke (Japanese Potato & Meat Croquettes) are mashed white potato cakes that are coated with panko and deep-fried. With a gilt crispy crust and creamy delicious interior, Korokke is a well-loved nutrient in Japan! So delicious with rice and salad, or in your bento lunch.
In Japan, Korokke (コロッケ) are every bit ubiquitous as fried chicken in convenience stores. They are tasty street food, casual diner food, specialty nutrient, and a home-cooked dish loved past all ages. These potato and meat croquettes come with a crispy-crunchy crust that reveals a creamy, mashed spud filling. You lot need to try it to believe how good they are!
Since I e'er have a soft spot for potato dishes and crunchy food, korokke hands tops the chart of my favorite food. I once had six pieces of these gilded fried patties for ane dinner. Shhh…I shouldn't be as well proud of my large appetite, but I'm absolutely excited to share my best korroke recipe with you today.
What is Korokke?
Korokke is said to exist originated from the French croquette or Dutch kroket. I don't speak French, but when I looked it upwardly, I learned that croquette came from the verbcroquer in French, which is to crunch. Makes total sense! Since anybody loves a proficient crunch, the Japanese started adapting croquettes and it became a pop Japanese-western nutrient in the early 1900s.
At the near basic, korokke is made of a mixture of mashed potatoes, footing meat, and vegetables that take been shaped into small round patties. They are and then coated in panko breadcrumbs, and deep-fried until crispy.
These days you can many versions of korokke, with a variety of additions such every bit ground meat, vegetables, or seafood. Some are flavored with back-scratch powder, and some make use of leftovers from nikujaga. Some other must-try season is kabocha croquette (my recipe). Each region of Japan also has its ain korokke, featuring famous local ingredients such as shrimp, crab, or sweetness corn.
Quick Tips for Making the Best Korokke At Home
- Employ starchy potatoes such as russet potatoes
- Apply quality ground beef – I used organic beef.
- When mashing the potatoes, exit some small chunks for textures.
- Discard whatsoever moisture before combining the cooked meat & vegetable mixture with the mashed potatoes
- Use only panko breadcrumbs for an extra crispy outside.
- Lastly, always make actress because they are peachy for leftovers, and store well in the freezer for upwards to a month!
My mom makes her Korokke without any written recipes, so over the years, I've developed my own version by adopting my mom's method and personal aligning.
The recipe that I am sharing here includes carrots and shiitake mushrooms, which are missing from my mom's and the regular korokke from the stores. I like to add them to give some colors and extra nutrition for the kids.
I've finally got my mom'south korokke recipe in March 2012 if y'all're interested. It'south good stuff so do requite her recipe a attempt likewise!
Can I Air Fry or Shallow Fry Korokke?
The short answer is Yeah. I don't ain an air fryer; so I can't provide the exact steps. All the same, many of my readers have tried air frying with my korokke recipe with success.
You tin also use a frying pan to shallow fry Korokke. The inside is already cooked, and so all you lot demand to practise is to chocolate-brown the breaded outer layer. You lot just demand less than i/2 inch (<1cm) oil in the pan! Information technology'due south like shooting fish in a barrel for cleanup too.
What to Serve with Japanese Croquettes
Korokke can be enjoyed as a snack, appetizer, main, or equally a featured dish in your bento lunch box. They are delicious on its own, but we also often serve information technology with a sweet-savory Tonkatsu sauce.
This homemade Korokke won't disappoint you at all!
More than Korokke Recipes Y'all'll Savour:
- Mom's Best Korokke Recipe (Japanese Croquettes)
- Baked Croquettes
- Korokke Bento
- Kabocha Korokke
- Croquette Sandwich
- Flossy Crab Croquette
Wish to learn more almost Japanese cooking?Sign up for our freenewsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Korokke (White potato & Meat Croquette)
Korokke (Japanese Spud & Meat Croquettes) are mashed potatoes and beefiness patties that are coated with panko and deep-fried. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! So succulent with rice and salad, or in your bento tiffin.
Servings: 6
Prevent your screen from going nighttime
For Korokke Patties
- 2 lb russet potatoes (nearly 4 potatoes)
- 1 onion
- ½ carrots
- two shiitake mushrooms
- 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for sauteing)
- 1 lb footing beef
- i big egg (50 1000 w/o shell)
- 1 tsp kosher salt (Diamond Crystal; apply one-half for table table salt)
- ¼ tsp white pepper powder
- freshly footing black pepper
For Deep Frying
- 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.)
Japanese Ingredient Commutation: If you lot desire substitutes for Japanese condiments and ingredients, click here.
-
Gather all the ingredients.
To Make Korokke Patties
-
Peel and cut the potatoes in quarters. In a large pot, put water and potatoes, and bring information technology to a eddy. Melt potatoes until a skewer goes through the potato easily, about xv-20 minutes. Remove the potatoes from the heat and drain the water completely. When you lot practice and so, employ a lid to partially encompass then the potatoes don't fall off from the pot.
-
Move the pot back to the stove. On low rut, shake the pot so that the remaining moisture will completely evaporate (merely don't burn down them).
-
Turn off the heat and mash the potatoes. Dissimilar the typical mashed potatoes, you don't have to brew completely. I similar leaving some small-scale chunks for texture. Ready aside.
-
Meanwhile, chop onion, carrot, and mushrooms finely.
-
In a large skillet, heat oil on medium-loftier rut. Sauté onion until soft.
-
Add carrot and shiitake mushrooms and melt until they are soft.
-
Add the meat and break it upwardly with a wooden spoon. When the meat is cooked through, add together table salt, white pepper, and blackness pepper. Remove from the heat.
-
Add the meat mixture to the mashed potatoes in the large pot, leaving the cooking liquid backside as we don't want to innovate too much moisture to the mixture.
-
Add together an egg.
-
Mix information technology all together until everything is well combined.
-
While the mixture is still warm, but not hot, starting time shaping the mixture into Korokke patties. Cover and allow the Korokke patties rest in the fridge for 30 minutes (Do not skip!).TIP: Resting and cooling downward the patties prevents the croquettes from exploding while deep frying. The common cold patties in the hot oil will not release any steam; therefore, croquettes will not explode in the oil. If you skip this process and the patties are nevertheless warm, the temperature of the patties will get up and beginning to steam, which will then puncture a hole in the panko coating and explode. It also helps the ingredients to meld together.
To Bread the Korokke
-
After 30 minutes, coat each patty with flour, egg, and panko, in that social club.
-
Comprehend with plastic and refrigerate for 30 minutes.
To Deep Fry
-
In a wok (or Dutch oven or frying pan), oestrus oil over medium-loftier heat. Deep fry Korokke until they are golden brownish. The within is already cooked, and so all you need to do is to fry them until nicely dark-brown.
-
Transfer Korokke to newspaper towels and permit the oil captivated in the paper. Serve immediately with Tonkatsu Sauce.
To Shop
-
Yous tin shop the leftover in an airtight container and freeze up to a calendar month. To reheat, put frozen or half defrosted korokke on a baking sheet lined with aluminum foil or parchment paper and bake at 350ºF (180ºC) for 15 minutes or until inside is warm.
Calories: 522 kcal · Carbohydrates: 46 chiliad · Protein: 22 m · Fat: 28 g · Saturated Fat: 8 yard · Polyunsaturated Fat: half-dozen grand · Monounsaturated Fat: 10 k · Trans Fat: one g · Cholesterol: 150 mg · Sodium: 389 mg · Potassium: 963 mg · Cobweb: 3 one thousand · Sugar: iii chiliad · Vitamin A: 991 IU · Vitamin C: ten mg · Calcium: 81 mg · Iron: 4 mg
Form: Main Course
Cuisine: Japanese
Keyword: beef, potato
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to whatsoever website or social media is strictly prohibited. Please view my photo use policy here.
If yous fabricated this recipe, snap a moving picture and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!
Subscribe At present!
v Secrets to Japanese Cooking: Simple Meals & Accurate Flavors!
Sign upwardly to receive our FREE email series on Japanese cooking tips and weekly newsletter.
Source: https://www.justonecookbook.com/korokke-croquette/
Posted by: browntriess.blogspot.com
0 Response to "How To Make Japanese Potato Cakes"
Post a Comment