Korokke (Croquette)

Korokke (Croquette)

Published on 10/03/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10
    • 10 portions

Korokke (Croquette)

Have you ever heard of Korokke (コロッケ)? It’s similar to croquette, and kroket in Dutch. I even saw them being sold in a vending machine in Holland. I bought one but don’t remember what it tasted like, or whether it was similar to the Japanese Korokke.Korokke

The most basic form consists of mashed potato and minced pork. Another Korokke is cream-Korokke, made with crab or chicken and a thick bechamel sauce.

When you fry it in oil, you have to watch it carefully all the time! Here are several tips for making it.

  1. The ingredients – potato and meat – must be thoroughly cooked before frying, not half-cooked, to avoid food poisoning.
  2. Don’t start to fry the Korokke while it’s still hot. You could cause an explosion! Make sure it cools down first.
  3. My recommendation: eat it with Japanese brown sauce, or mix Japanese sauce and ketchup half and half. Not English but Japanese! There are different kinds of Japanese brown sauces, Tonkatsu-sauce, Otafuku-sauce, Chuunou-sauce … These are not spicy like English ones, but much sweeter, and they go well with Korokke!
  4. Because this dish is deep-fried in oil, it goes well with very thinly sliced raw cabbage, but not coleslaw.

Ingredients

  • 500g potato (kind of baked potato)
  • 250g minced pork meat
  • 1 large onion
  • 30-50ml soy-milk or milk
  • Salt
  • White pepper
  • Flour
  • 1 whole egg
  • Panko (Japanese-style breadcrumbs)

Instructions

  1. Chopped onion finely. Heat up a fry pan and pour cooking oil. Fry the onion until the colour become half translucent. Put minced pork meat, cook it until thoroughly cooked. Put salt and white pepper. Set aside and make it cool down.
  2. Wash the potatoes, and wrap them with cling film. Cook with microwave in 5minutes. Turn it over, and cook 3minuted. Check with a stick. If the stick go though the potato and easy to peal the skin, it's ready.
  3. Peal the potato skin, put it into the onion and minced meat pan (or bawl) and mash roughly. Pour soy-milk, salt and white pepper.
  4. Make hand little bit wet with water, and make "Korokke" flat oval shape (or round).
  5. At first flour the oval potato, dip them into slightly beaten egg, and panko. Fry in the 180 degree oil until the colour become brown.
  6. Serve with Japanese brown sauce and thin sliced cabbage.