Japanese Meat And Potato Korokke Food
KOROKKE (JAPANESE POTATO AND GROUND MEAT CROQUETTES)
Crunchy outside, fluffy and a little bit sweet inside. It is one of the very popular Japanese home cooking dishes. Nothing is so satisfying than taking a big bite into the freshly fried hot korokke. Have it with tonkatsu sauce (sweet Worcestershire sauce). Cooking time assumes that the time taken to boil the potatoes is 30 minutes.
Provided by Yumiko
Categories Main
Time 1h
Number Of Ingredients 16
Steps:
- Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
- Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).
- When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
- Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.
- While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.
- Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well (note 6).
- Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm/¾" thick.
- Place flour, egg and breadcrumbs in a shallow plate or bowl individually.
- Coat each patty with flour, egg, then breadcrumbs.
- Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.
- Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.
KOROKKE
Although not originally a Japanese recipe, Korokke is widely enjoyed in Japan today. There are many kinds of korokke, both sweet and savory. They are basically deep fried croquettes. This is a recipe for a filling with onion, ground beef and potatoe, one of the more popular types of korokke.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes, cut into chunks and boil until soft.
- Mash potatoes.
- Mince onion, place in a frying pan and saute.
- Add ground beef to onions and continue to saute.
- Remove from heat, season with salt and pepper and stir well.
- Form into flat, oval-shaped pieces.
- Coat each piece in flour.
- Dip in beaten egg.
- Coat entirely in panko.
- Fry in 350 degree oil until browned.
Nutrition Facts : Calories 172.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 72.2, Sodium 624.8, Carbohydrate 21.3, Fiber 2.7, Sugar 1.6, Protein 9.3
KOROKKE (POTATO & MEAT CROQUETTE)
Korokke (Japanese Potato & Meat Croquettes) are mashed potatoes and beef 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 delicious with rice and salad, or in your bento lunch.
Provided by Namiko Chen
Categories Main Course
Time 1h55m
Number Of Ingredients 15
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 522 kcal, Carbohydrate 46 g, Protein 22 g, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 150 mg, Sodium 389 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 16 g, ServingSize 1 serving
JAPANESE MEAT AND POTATO KOROKKE
Korokke is Japanese fried mashed potato with vegetables and meat. My mom made these all the time when I was a kid. Its is a great portable snack that reheats well.
Provided by oh noel
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mash potatoes and set aside.
- Mince onion and saute in a fryin pan. Add ground beef in the pan and saute. Mix mashed potato and onion and beef in a bowl. Season with salt and pepper and mix well.
- Make flat and oval-shaped pieces about 3" in diameter and 3/4" thick (a little bigger that a cookie). Coat each piece with flour. Dip in beaten egg. Coat with panko. Fry in 350 F oil until brown.
Nutrition Facts : Calories 173.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 72.2, Sodium 334.6, Carbohydrate 21.5, Fiber 2.8, Sugar 1.6, Protein 9.3
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- Cook the potatoes in (salted) boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot.
- Heat the vegetable oil in a pan over high heat. Add 2 tablespoon of oil to the pan, and then add the minced garlic and the chili. Quick fry for 30 seconds.
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- Place the flour, panko crumbs, and eggs in separate large bowls or trays. Shape the potato portions into ovals or you can use a mold for equal shapes and dip each piece into the flour, then egg, and then the Panko crumbs.
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- In a pot, add in the potato and fill the pot with water. Add in 4 cloves of peeled garlic and 1 tbsp of salt. Turn the heat up to medium-high and bring it to a boil. Cook for 10-15 minutes or until potatoes is soft. Keep an eye out to prevent the potatoes from getting soggy.
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- Drain the potato, bring it back to the stove to cook for another 1-2 minutes to evaporate all the water. Mash the potato while it is hot and keep mashing until the potato is 90% mashed. I like to have some texture, but if you like it entirely soft, you can also mash it 100%. Add in onions, sweet corn, and season with salt and pepper. Mash everything together. Set is aside for it to cool down slightly and is safe to touch with hands.
- Form 3-4 tbsp of potato into a ball, in the middle of the ball, press in a piece of cheese cube, and using the palm of your hand, tightly close the potato again. Toss the potato between two hands 3-4 times to ensure no air bubbles, the cheese is fully covered, and the potato is packed tight. This is super important to prevent the potato from exploding when frying. Let the potato rest in the freezer for 10-20 minutes until the potato is FULLY cooled down.
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From dailycookingquest.com
Ratings 16Category SnackCuisine JapaneseTotal Time 1 hr
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Ratings 16Category SnackCuisine JapaneseTotal Time 1 hr
- Boil potatoes. Peel potatoes and cut into small wedges. Place in a pot and pour enough cold water to cover the potatoes by one inch. Bring to a boil, and continue cooking until a skewer can easily go through the potatoes, about 15-20 minutes.
- Sauté onion and ground beef. While the potatoes are boiling, heat 1 tablespoon of olive oil in a frying pan and sauté onion until softened. Add ground beef and cook until no longer pink. Season with 1⁄2 teaspoon each of salt and pepper. Set aside to cool.
- Fry panko. In another frying pan, combine 2 tablespoons of olive oil and panko. Fry (toast) until golden brown. Transfer to a bowl and set aside to cool.
- Mix mashed potato and beef. Once the potatoes are cooked, drain and transfer to a large mixing bowl. Use a fork or a potato masher and mash the potato together with 1⁄2 teaspoon of salt, 1⁄2 teaspoon of ground pepper, and butter. Add the sautéd onion and beef mixture to the mashed potato and mix well.
KOROKKE (JAPANESE MEAT AND POTATO CROQUETTES)
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- Place potatoes in a medium pot and cover with water. Place over medium-high heat and bring to a boil. Boil potatoes until fork tender, 15-20 minutes.
- Drain potatoes and pour into a large mixing bowl. Add butter, season with salt and pepper and mash until smooth. Set aside and allow mash to cool.
- Pour oil into a medium skillet and place over medium heat. Add onion and sauté for 4 to 5 minutes.
- Add garlic, beef, salt, and pepper and crumble using a wooden spoon. Sauté mixture until beef has browned. Stir in peas and remove from heat.
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In basic language, a korokke or karokke (コロッケ, potato, and ground meat croquette) is a Japanese version of the famous French croquette. It’s a potato and ground meat dish fried to a perfect golden brown. It has a crunchy outer layer with a slightly sweet inner filling. It’s a very popular home-cooked Japanese dish which tastes delicious on its own.
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