Korokke (Japanese Meat and Potato Croquette)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
40 mins
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Total Time
1 hr 20 mins
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Servings
4 portions
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Course
Main Course, Lunch
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Cuisine
Japanese
Korokke (Japanese Meat and Potato Croquette)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 300 g potato washed and peeled
- ½ tbsp salt
- 15 g unsalted butter
- 100 g yellow onion finely diced
- 100 g ground beef
- 1 pinch salt and pepper
- 1 pinch nutmeg powder
- 1 ½ tbsp soy sauce
- 1 tsp sugar
- 2 tsp mirin
- 1 tbsp whole milk at room temperature
- 1 tsp Worcestershire sauce for serving
Batter
- 50 ml cold water
- 1 egg
- 5 tbsp all-purpose flour +extra for dusting
- 75 g panko breadcrumbs
- cooking oil for deep frying
Instructions
- Cut 300 g potato roughly into chunks (make sure they're about the same size) and add them to a pot of cold water. Add ½ tbsp salt and bring the water up to the boil, lower the heat to medium and cook until soft. (Pierce with a fork to test the doneness)
- While the potatoes are boiling, take a frying pan and heat it on medium. Add 15 g unsalted butter. Once melted, add 100 g yellow onion and cook until softened and slightly translucent. (Don't let them brown.)
- Add 100 g ground beef and fry until it's cooked through.
- Next, add 1 pinch salt and pepper and 1 pinch nutmeg powder.
- Mix well and then add 1 ½ tbsp soy sauce, 1 tsp sugar and 2 tsp mirin.
- Fry until the liquid is absorbed, then turn off the heat and set aside to cool slightly.
- Transfer your cooked potatoes to a large heatproof bowl and mash them with 1 tbsp whole milk .
- Once the potato is smooth, add the mince and mix until the ingredients are evenly distributed.
- Transfer the mixture to a wide, heatproof container and leave to cool. Once cool to the touch, place a lid or plastic wrap over the top and chill in the refrigerator for 30 minutes.
Coating and frying
- Preheat your oil to 180 °C (356 °F). While waiting for it to heat up, make a batter by mixing 50 ml cold water, 1 egg and 5 tbsp all-purpose flour together in a bowl.
- Prepare two plates, one with flour and one with 75 g panko breadcrumbs.
- Remove the filling from the fridge and divide into 4-6 pieces.
- Roll each piece into a flat oval shape.
- Coat the shaped korokke in plain flour, then the egg batter, then a generous coating of panko breadcrumbs.
- Place the korokke straight into the heated oil. I recommend cooking them in batches to avoid overcrowding the pan. (You can keep the other shaped korokke in the fridge/freezer while you wait for them to cook.)
- Once crispy and golden, transfer to a wire rack and rest for a few minutes to drain any excess oil.
- Serve with a drizzle of Worcestershire sauce and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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