Japanese Potato Croquettes, or "Korokke" as they are brought in Japanese, is a delectable seared nourishment produced using panko-crumbed pounded potato with carrot, onion, and mince. In Japan, these are scrumptious road nourishment but at the same time are one of those Japanese home-style dishes that can undoubtedly be produced using scratch.
Korokke is the Japanese name for potato croquettes. The outside of Korokke is immaculate brilliant dark colored that gives a great "Crunch!" sound as you chomp into it. What's more, inside is the ideal "hoku" crushed potato with a definitive proportion of potato to meat mince.
My mom frequently cooked this for us since Japanese Potato Croquettes are a most loved dish of most Japanese kids. Japanese Potato Croquettes are served either for lunch or supper since this little croquette resembles an across the board feast!
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Ingredients
- 1lb/500g Starchy potatoes *1
- 0.3lb/120g Ground Beef
- 0.15lb/70g Onion *2
- 0.15lb/70g Carrot *3
- 1/2 tbs olive oil
- Oil for deep frying
- Coating
- 1 egg
- 4 tbs plain flour
- 3 tbs water
- 1 tbs kewpie mayonnaise
- 2 cups of Japanese panko bread crumb *4
Instructions
- Peel and dice the potatoes.
- Cook the potatoes in boiling water for about 10 minutes.
- While the potato is being cooked, chop the onion and carrot finely and set aside.
- Heat olive oil in a frying pan over high heat and add the mince to cook.
- When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside.
- Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5
- Then mash the potato with a potato masher while the potato is warm.
- Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.
- Divide the mix into 8 equal sized flat ovals. *6
- Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7
- Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.
- Coat all potato ovals with the panko crumbs.
- Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8
- Fry each of the potato ovals until crispy and golden brown.
- Serve croquettes with salad leaves or any side dish of your choice. *9
Notes
*1 Choose starchy type potatoes such as Classic Idaho or Russet.
*2 or half a small onion
*3 or half of a small carrot
*4 I recommend to use Panko crumb, if you can not access commercial panko, you can make your own panko from white bread that is as good as commercially made panko.
*5 This technique is called “Kofuki imo” which removes extra moisture in the potato, in order to make the “Hokku, hoku” texture.
*6 I sometimes make 2 of 1/8 potions into smaller sized korokke for Bento Lunch box.
*7 This is the shortcut step discussed in the post. Usually cover with flour, then dip into beaten egg, and then coat with Panko crumb.
8* If you don’t have a thermometer you can check if the oil is the correct temperature by dropping a bread crumb into the oil. If the bread crumb drops about halfway down into the oil, then floats back up – you are at the perfect temperature.
*9 Or you can freeze them for later use. Before deep frying, freeze them. Then wrap with cling wrap individually and place them in a ziplock bag. It will store for a month in freezer and will be great for Obento lunch menu.
*calories of the potato croquettes are indication only as the deep frying oil is difficult to accurately measured.
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