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
POTATO KOROKKE
Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from French croquettes. Now, you're as likely to find these crunchy-creamy cakes in a neighbor's kitchen as at a butcher's shop, street vendor or convenience store counter. Potato korokke consists of mashed potatoes folded into a mixture of onion and ground beef, but that formula is a platform for endless variation. Kabocha korokke substitutes potatoes with Japanese squash; kani cream korokke is filled with crabmeat and bound by bechamel; kare rice korokke eats like a distant cousin of arancini; kon kurimu korokke uses corn and cream. Leftover korokke can be reheated and eaten with toasted milk bread for a miracle sandwich.
Provided by Bryan Washington
Categories appetizer, side dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
- Set potatoes in boiling water and cook until they've softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you're left with a fluffy mixture, fold in butter until melted and set aside.
- While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
- Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it's warm (but not cold).
- With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
- Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
- Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
- Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil's temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They're already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil's temperature throughout - if the heat is too high, the korokke will burn, and if it's too cold, then your korokke will be soggy.
- Serve hot, with tonkatsu sauce, if you'd like.
VEGETARIAN KOROKKE - JAPANESE POTATO CROQUETTES
Korokke are Japanese Croquettes, most commonly made with meat and potatoes. This is a basic recipe, but other vegetables may be used. Vegetables like leafy greens or mushrooms with a very high water content should be cooked and have the excess moisture squeezed out before adding to the batter. Vegetarian burger crumbles or bacon-flavored tempeh like "fakin bakin" are both very good in this recipe.
Provided by Cinnamon Turtle
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into medium chunks. Boil potatoes until soft. Drain and mash potatoes with a potato masher or fork. Saute onion and burger crumbles in a medium skillet. Mix mashed potatoes and onion and crumbles in a bowl. Season with salt and pepper. When cool enough to handle form into small, flat, oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko breadcrumbs. Fry in 350 degrees F oil until golden brown.
Nutrition Facts : Calories 236.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 360.9, Carbohydrate 48.4, Fiber 5.4, Sugar 2.6, Protein 7.5
KOROKKE (JAPANESE CROQUETTES)
Deep fried mashed potato balls filled with meat and vegetables...how does that not sound delicious? I obtained this recipe from a friend's Japanese friend. While I love these korokkes, they are best served with Tonkatsu sauce (which can be found at most grocery stores in the Asian aisle...Kikkoman is the brand I use). I suggest preparing all the 'croquettes' and piling on a plate before you begin frying, as the process is very quick. I have only used Panko bread crumbs, and cannot verify the results using regular bread crumbs. Cook time includes boiling potatoes, sauteing meat and vegetables and frying croquettes.
Provided by Leilani
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes until tender.
- Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
- Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
- Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
- Combine the meat mixture with the potato mixture in a large bowl.
- In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
- Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
- Roll ball in flour and thoroughly coat it.
- Next, roll the ball in the beaten eggs.
- Finally, roll the ball in the Panko crumbs, thoroughly coating it.
- I recommend completing all 'balls' up to this point, as the next step goes quickly.
- Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
- Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
- Using tongs, place cooked korokkes on a paper towel lined plate.
- Serve with Tonkatsu sauce.
Nutrition Facts : Calories 483.6, Fat 11.5, SaturatedFat 4.3, Cholesterol 109.4, Sodium 143.4, Carbohydrate 72.2, Fiber 6.8, Sugar 3.6, Protein 22.2
KOROKKE - JAPANESE POTATO CROQUETTES
I've made this for years after learning how from a Japanese exchange student. This is a great sidedish for beef!
Provided by Charmie777
Categories Potato
Time 30m
Yield 6-8 Croquettes
Number Of Ingredients 6
Steps:
- Mix together mashed potatoes and corn.
- Make into patties that are fat but flat.
- Dip each pattie first in flour, then beaten egg, then panko.
- Fry in hot oil.
- Drain on paper towels.
- Serve with Tonkatsu sauce, or other Asian sauce.
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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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- Wash the potatoes under cold running water. Peel the potatoes with a vegetable peeler and remove the eyes.
- Serve the croquettes with Tonkatsu sauce (my homemade recipe). Typically, deep-fried foods are served with shredded cabbage in Japan.
- You can store the leftover in an airtight container and freeze up to a month. To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.
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