Korokke (Beef & Potato Croquette)

コロッケ

Korokke (Beef & Potato Croquette)
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Your rating: None Average: 4.5 (10 votes)
Author: tess
Date: 9-22-10
Servings: 4
Prep Time: 45 minutes
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Korokke is a yoshoku (Western-influenced) dish that has been made uniquely Japanese. It's ubiquitous in Japan - you can get some very yummy ones at convenience stores - and comes with many different filings. This recipe is for a classic beef and potato korokke, essentially mashed potato, seasoned with beef and onion, then deep fried and topped with tonkatsu or wooster sauce. Though the ingredients are basic, making them is somewhat time consuming because you have to mash potatoes -- a shortcut might be using powdered potato. I use frozen peas and carrots because somehow the little square shapes of the carrot seem to go better with the korokke.

Recipe Ingredients:

  • 3 medium potatoes
  • 1 small yellow onion
  • 1/4 lb ground beef
  • handful of frozen peas and carrots (optional)
  • 1 tsp parsley
  • salt and pepper to taste
  • 1 egg, whipped
  • 1/2 cup flour
  • 1 cup panko (パン粉)
  • vegetable oil for frying
  • tonkatsu or wooster sauce

Recipe Steps:

  • Set a large pot of water on boil. Meanwhile, wash your potatoes (leaving the skins on), then dunk them in the boiling water.
  • Chop your yellow onions and fry until translucent. Then add the ground beef and cook well. Daub the excess fat/oil with a paper towel, then add the parsley (if you want, you can add in your frozen peas and carrots now), stir for a bit, then remove the pan from heat.
  • When the potatoes are soft, drain them and let them cool slightly. Remove the skins and put into a bowl and mash with a potato masher. Add a little milk to make smooth.
  • Add the beef and onions into the mashed potatoes and mix well. Add salt and pepper to taste (remember, you will also be serving with tonkatsu sauce so don't oversalt). Put this mash mix into the refrigerator for about 15-20 minutes.
  • Prepare your korokke workstation! Put the flour in a bowl; in a separate bowl, put the whipped egg, and lastly add the panko to another. Then starting heating a good amount of vegetable oil in a heavy pan. Lay a paper towel over a strainer or plate for your completed korokke.
  • Take the bowl out of the refrigerator. Now, to begin forming the patties - the end product should be like little squat cylinders, about 1/2" - 3/4" inch or so thick, and the width is up to you. I like to make them on the smaller side, with a diameter of about 2". Grab a handful of potato, then flatten into a disc on a cutting board. Then, hold the fat disc by its middle, and tap the edges along the cutting board to blunt and even the edges. Repeat until you have used up all of the mix.
  • Dip each in flour, then egg, then panko right before submerging into the oil. (Test the oil heat by throwing a panko bit into the oil ... if it sizzles and floats in the middle, it's ready). Fry one side until a nice golden brown, then flip.
  • Serve hot with tonkatsu or wooster sauce on the side. You can garnish with chopped cabbage and a side of lemon, as well.

Serving Size: 4
Preparation Time: 45 minutes

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