If too dry, it tends to crack the edges of the patty and you need to add a bit more milk (not in ingredients) to make it moist. While the French croquette is made with béchamel sauce, the inside of the traditional korokke is mainly potato with small amount of ground meat and onion. Creamy potatoes mixed with minced meat inside a crispy panko layer form the basis for Japanese croquettes. Then wrap with cling wrap individually and place them in a ziplock bag. It became a widespread western-style food in the early in Japan in the 1900s and evolved to suit more Japanese tastes. *7. *7 This is the shortcut step discussed in the post. And I ate it while walking back to my parent’s house. Their korokke is good. Do you remember the name of the butcher you always buy the korroke from and what area of Tokyo it’s in? We decided to start this website together so others in the USA and other parts of the world can enjoy cooking Japanese cuisine. Japanese families sometimes make this recipe at home, because it is easy to make from scratch. Hi Yumiko, Coat all potato ovals with the panko crumbs. Mention. Thus, as long as the panko changes color, you can remove the croquette from the oil. Here is … Read More…, Korokke (Japanese Potato and Ground Meat Croquettes). Have it with tonkatsu sauce (sweet Worcestershire sauce). When the potatoes are cooked, drain into a colander. Teriyaki Swordfish Recipe (Kajikimaguro Steak), Japanese Style Candied Sweet Potato Recipe (Daigaku Imo). This Japanese Croquette Recipe (Korokke) is absolutely delicious and easy to make. Whenever I returned to Tokyo to see my parents, I never missed buying a korokke from the butcher my parents used to buy meat from. Crunchy outside, fluffy and a little bit sweet inside. Your email address will not be published. Although traditional korokke was made of potato, onion and ground meat; nowadays korokke comes with vegetables and seafood instead of meat; and also béchamel sauce instead of potato. Thank you. Yours is the only recipe on the internet with any Korokke seasoning, which makes such a huge difference. Turn the heat on high … The insides of the croquette are already fully cooked before frying. Have it with tonkatsu sauce (sweet Worcestershire sauce). Sliced the 3 potatoes into bite size slices, and boil for 15-20 minutes (until soft), Add 1 tbsp of vegetable oil, the sliced onion, and the minced meat into a frying pan on medium heat and cook for ~5 minutes, Add the mirin, dashi, cooking alcohol, and soy sauce into the frying pan, Cook the onions and minced meat over low heat for 5 minutes, Once the potatoes are soft, remove them from the hot water and mash them in a mixing bowl. You can fry more than one patty at a time but do not overcrowd the fry pan. Then, they deep fried it with panko breadcrumbs in front of you. I countered saying that it’s the norm in Australia. 3. It wasn’t until I lived in Japan for a couple of years, did I discover the popularity of korokke in the basement food courts of department stores…WOW!!! Filed Under: All Recipes, Everyone's Favourites, Main, Pork. Heat oil in a deep fry pan over medium heat. Please see my post, Yakisoba for more details about Japanese sauce. This recipe is for a basic type of korokke, but there are many variations. Korokke is also coated with panko breadcrumbs, which are much more coarse than usual breadcrumbs and make the outside of korokke very crunchy when deep fried. Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. You can also see the tonkatsu sauce bottle in the photo below this recipe. It’s just like a McDonald’s hash brown. The mixture is then coated with panko and fried. You will know exactly what I mean. https://www.chopstickchronicles.com/baked-tonkatsu-japanese-panko-crumbed-pork-cutlet/. Our family wants to see it! When my mother saw me eating a korokke while walking along the street, she almost had a fit. The potato mixture is flavoured with typical Japanese seasonings such as soy sauce, sake and mirin. Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through. If you find a little butcher which sells korokke, they are usually great. You can enjoy Japanese croquettes without any additional sauce. My parents were very conservative people. Read more about us here. You can breeze Korokke before deep frying. Thank you for the excellent recipe, I have made many from your website and they are all amazing! Thank You! Your email address will not be published. I only go there to catch up with my siblings but I often drop by the the take away Tonkatsu shop called ‘Saboten’ (さぼてん) which sells all sorts of crumbed deep fried foods. The temperature of the oil should be about 180C/320F. Fry only a couple of Korroke at a time and do not turn them over. Preparing korokke mixture and shaping korokke into patties. Required fields are marked *. All rights reserved. Serve croquettes with salad leaves or any side dish of your choice. Turn the heat on high and bring to a simmer. Katsu Curry (Japanese Curry with Chicken Cutlet). I still prefer buying korokke from a butcher, though. Fry the croquettes for ~2 minutes on each side. Usually cover with flour, then dip into beaten egg, and then coat with Panko crumb. She cooks amazing Japanese recipes. 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 varies depending on how much you coat the patties. Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Mix well (note 6). It became a wide-spread western style food in the early 1900s in Japan. Individually wrap Korokke and place them in a ziplock bag and freeze. While the potato is being cooked, chop the onion and carrot finely and set aside. All the other recipes I have read are just potato and onions with pepper and salt. It’s a great idea to make vegetable korokke like you did. You can use normal breadcrumbs but the texture of outside would be different from korokke. Japanese breadcrumbs are much more coarse than standard breadcrumbs, hence they create a crunchier texture when cooked, which is the best part of korokke. I was born and raised in Japan and migrated to Australia with my family in 1981. If you use the microwave, they will still taste good, but the croquette will lose its crispy texture. I’m glad you and your family like it. We would also love to hear from you in the comments below. So delicious with rice and salad, or in your bento lunch. But korokke is also sold at specialty shops and super markets. Coat each of the ovals with the batter, then place the potato oval into the panko crumbs. Check if the potatoes are cooked by inserting a skewer. At this point, try to forma a patty to check the consistency of the potato mixture. I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now you can too! In this recipe, I share some tips on how to make the best Japanese croquettes! We decided to start this website together so others in the USA and other parts of the world can enjoy cooking Japanese cuisine. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Stir in … If you compare the sound of croquette and korokke, you can hear the similarity, can’t you? Crunchy outside, fluffy and a little bit sweet inside. The oven or toaster will maintain the crispy outer layer of the croquette while the microwave oven will create a moist outer layer. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes. It was so good. 1. Given that they were both teachers, they valued morals and were very strict with manners. I don’t know why but it tastes better in my view, perhaps because a korokke is freshly made. This will take 15-40 minutes depending on the size of the potatoes (note 5). 5. This Japanese Croquette Recipe (Korokke) is absolutely delicious and easy to make. Here we made a very basic type of Korokke, but there are many variations. In Japan, these are tasty street food but are also one of those Japanese home-style dishes that can easily be made from scratch. Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. It will store for a month in freezer and will be great for Obento lunch menu. I am a Canadian living in Japan and your recipes are life saving. Season with salt and pepper. Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce. Welcome to My Japanese Recipes. In Japan, Korokke are as ubiquitous as fried chicken in convenience stores.