Sunday, August 17, 2014

045 - Korokke #EasyCooking


(Japanese: コロッケ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. It was introduced in the early 1900s (Wikipedia).

I Love Korokke. It is one of those Japanese comfort food that complements a meal perfectly. Heck, it can even stand on it's own! Serve with a side of Cabbage and Tonkatsu sauce, and you got yourself a kickass meal.


For 8 patties, you will need:

500 grams of Potato. Skin peeled off
250 grams of Ground Beef
150 grams of Onion. Cut into small cubes a.k.a finely minced.
Salt to taste
Pepper to taste
1 tsp of Sugar
1 Cup of All Purpose Flour
3 Cups of Panko (Japanese Breadcrumbs)
2 Eggs
Oil for frying
Water for boiling


Ready? Here We Go!

Step 1 – Heat up a small amount of oil in a non-stick pan on medium-high heat. Once the pan is hot, put the onions in and let it cook through until half-translucent, about 2 minutes. After that, put the beef in and mix well. Season with salt, sugar, and pepper, and give it a taste. If the taste is not to your liking, adjust to your palate! Once the beef has cook through, set it aside to cool while we prepare the potatoes.

Vigorous stir!
Meat goes in!
..i added the sugar right before this shot lol

Step 2 – Get a saucepan and fill it up with water. Set the heat to high, and put the potatoes in. Cook the potatoes until tender, about 15-20 minutes. How to know whether it’s done or not? Pierce a knife to the thickest part of the potato. Strain the potato and return it to the sauce pan. Grab a fork (or potato masher if you have), and smash the potato.

Potatoes gotta be nicely submerged!
Hack: Cover the pan to quickly raise the temperature!
This is what it looks like after straining; limp, ready to be mashed
Mash away!

Step 3 – Add the beef/onion mixture and mix well. Transfer it into a wide shallow dish. Divide into 8 pieces, and let cool for 10 minutes.

Step 4 – Shape the Korokke into barrels. Assemble a breading station; Flour, Eggs, Panko. The breading flow goes like this; flour-eggs-flour-eggs-panko. The double dredging of the flour helps maintain the shape of the Korokke so it doesn’t explode while frying.

*mush mush mush*
TA DA!!!

Flour, AGAIN
Eggs, also, AGAIN

Step 5 – Heat plenty of oil enough to submerge the Korokke on medium high heat. The frying will only took 1 minute, no more. We just want the breading to turn golden brown. Fry in batches of 2, and strain in paper towel once done. Don't forget to strain burnt Panko between each batch to prevent them ruining the next Korokke in line!

This is how Japanese people know their oil is ready; the chopsticks

Strain the stray Panko!

Step 6 – Serve!

Korokke is commonly served with Tonkatsu sauce. Because, well, that’s the norm in Japan. But, if you’re cheap and don’t want to splurge more on the sauce, just eat it with chili/tomato sauce, it worked too!



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