Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese potato and beef croquette. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep fried. Use quality ground beef - I used organic beef. When mashing the potatoes, leave some small chunks for textures. Discard any moisture before combining the cooked meat & vegetable.
Japanese Potato and Beef Croquette is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Japanese Potato and Beef Croquette is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook japanese potato and beef croquette using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Japanese Potato and Beef Croquette:
- Get 500 g Potato
- Get 250 g Minced Beef (or Pork)
- Prepare 1 Onion
- Prepare 2 tbsp Soy sauce
- Make ready 1 tbsp Mirin
- Get 1 tbsp Sake
- Make ready 1 tbsp Sugar
- Take 3 tbsp Double Cream
- Make ready Salt, Pepper, Ground Nutmeg
- Prepare 1 Egg
- Prepare 2 tbsp Water
- Make ready 1 tbsp Plain Flour
- Prepare Panko (bread crumbs)
- Take Oil (for flying)
Cover the croquette patty with flour followed by a dip in the egg wash. Then coat well with the panko bread crumbs. My husband calls them 'the Japanese version of shepherd's pie' and it's easy to see why as the croquettes are made of beef and mashed potatoes. Coated in panko and deep-fried, these fluffy balls are usually served with tonkatsu sauce and a side of shredded cabbage.
Steps to make Japanese Potato and Beef Croquette:
- Wash the potatoes well, wrap each of them with cling film and heat in the microwave for 6-7 minutes, till the center is well cooked.
- Remove the film and skin. This is easily done by making a slit in the potato, cover it with kitchen paper and pulling off the skin. Mash with a masher or folk. - Season with soy sauce, mirin, sake, sugar. Add double cream and mix well.
- Chop the onions.
- Oil a pan and saute the minced beef. Take it out on to a plate/bowl.
- Use the same pan to saute the onion till golden. Put back the beef and season with salt, pepper and nutmeg. - Remove from heat and spread them out on a plate/tray to cool.
- Add the above in to the mashed and seasoned potato. Mix lightly.
- Spread it out on a tray and divide them with a knife in to 12 portions. Shape each portion in a oval shape.
- Mix the egg, water and flour in a bowl. Dip each croquette in the mixture and then role it in a plate of panko.
- Heat ample amount of oil in a pan to 200℃. Make sure the oil is hot enough (low temperature will cause the croquettes to burst).
- Use a turner to gently place each croquette in the oil, fly for only one minute on each side. 200℃ is about the temperature to make a crisp golden croquette with in this time.
My husband calls them 'the Japanese version of shepherd's pie' and it's easy to see why as the croquettes are made of beef and mashed potatoes. Coated in panko and deep-fried, these fluffy balls are usually served with tonkatsu sauce and a side of shredded cabbage. Today, I used just pork mince but usually I use mixture of pork and beef mince. The quantity of breadcrumbs required is approximate as it. Korokke are mashed potato cakes that are coated with panko and deep-fried.
So that is going to wrap this up with this exceptional food japanese potato and beef croquette recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
