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
KORROKE WITH TONKATSU SAUCE (JAPANESE POTATO CROQUETTES WITH EAS
These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time.
Provided by Daydream
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Boil the diced potatoes in salted water, until tender.
- Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
- Add the chopped onion to the beef, and saute until tender.
- Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
- Cook for a few minutes, then remove from heat.
- Drain cooked potatoes and mash until smooth.
- Combine the meat mixture with the mashed potatoes.
- Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
- Divide the mashed combination into 16 equal portions.
- Form each portion into a small sausage shape.
- Dredge each portion in flour, then dip each into the remainder of the beaten egg.
- Coat each croquette with panko or unseasoned breadcrumbs.
- Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
- Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
- Heat peanut oil in a wok on high, or until just smoking.
- Deep-fry the croquettes a couple at time until lightly browned.
- Drain on paper towels and keep warm.
- Repeat with remaining croquettes until finished.
- Serve over shredded cabbage and drizzle with Tonkatsu sauce.
- For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
- Whisk until smooth.
- Add remaining ingredients and mix well until thoroughly blended.
Nutrition Facts : Calories 1947.1, Fat 172.3, SaturatedFat 30.6, Cholesterol 125, Sodium 1021.2, Carbohydrate 84.4, Fiber 6.8, Sugar 14.7, Protein 21.4
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.
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
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
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
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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.
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