By Yuto Omura
Korokke Recipe (Japanese Meat and Potato Croquette)
16 steps
Prep:50minCook:30min
Japanese korokke is a delicious croquette made with potato, ground meat and softened onions coated in a layer of panko breadcrumbs and deep fried until golden. This dish is a firm favorite and perfect drizzled with Worcestershire sauce!
Updated at: Wed, 11 Sep 2024 00:02:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories215.1 kcal (11%)
Total Fat9.7 g (14%)
Carbs23 g (9%)
Sugars3.9 g (4%)
Protein8.9 g (18%)
Sodium1323.5 mg (66%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
300gpotato
washed and peeled
½ Tbspsalt
15gunsalted butter
100gyellow onion
finely diced
100gground beef
1 pinchsalt
1 pinchpepper
1 pinchnutmeg powder
1 ½ Tbspsoy sauce
1 tspsugar
2 tspmirin
1 Tbspwhole milk
at room temperature
1 tspWorcestershire sauce
for serving
50mlwater
cold
1egg
5 Tbspall-purpose flour
extra for dusting
panko breadcrumbs
cooking oil
for deep frying
Instructions
Step 1
Cut potatoes into equal-sized chunks and boil in salted water until soft.
Step 2
Meanwhile, melt butter in a frying pan and cook onions until softened and slightly translucent. (Don't let them brown.)
Step 3
Add ground beef and fry until cooked through.
Step 4
Season with salt, pepper, and nutmeg.
Step 5
Add soy sauce, sugar, and mirin. Fry until liquid is absorbed, then set aside to cool slightly.
Step 6
Mash cooked potatoes with milk in a large heatproof bowl.
Step 7
Mix in the cooled meat mixture until evenly distributed.
Step 8
Transfer to a wide, heatproof container, cool, cover, and chill in the refrigerator for 30 minutes.
Step 9
Preheat oil to 180°C (356°F).
Step 10
Make a batter with cold water, egg, and flour.
Step 11
Prepare separate plates with flour and breadcrumbs.
Step 12
Divide chilled mixture into 4-6 pieces and shape into flat ovals.
Step 13
Coat each piece in flour, then egg batter, then breadcrumbs.
Step 14
Fry in batches until crispy and golden. (Keep uncooked pieces in fridge/freezer between batches.)
Step 15
Drain on a wire rack for a few minutes.
Step 16
Serve with a drizzle of Worcestershire sauce.
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