Japanese Croquettes (Korokke)
Korokke is one of the most common classic Japanese main dishes. I would say it is one of the Japanese traditional home cooking, so you remind home when you eat it. In this recipe, you make 12 korokke, There are just two of us in my family, I and my husband, and I always make 12 all at once, and put the leftovers in a freezer after they are chilled enough so that you can save and eat them another time. When you eat frozen korokke, heat it in the microwave and use a toaster or oven to make it crispy. You need 8 ingredients below, potato, minced meat, onion, salt, pepper, egg, flour, and bread crumbs.
Servings: 4
Cost: $
Ingredients
- 6 Potatoes
- 150 g Minced meat
- ½ Onion
- 3 g Krazy Mixed-Up Salt
- ¼ tsp Pepper
- 1 Egg
- As needed Flour
- As needed Bread crumbs
- As needed Cooking oil Vegetable oil
Instructions
- Get all the ingredients and condiments.
- First, cut potatoes into dice and chop onions.
- Put water into a pot add potatoes and boil from the cold water until you can stube them to the center easily with a fork or chopsticks. Once the water boils up, turn the heat down to low heat.
- While boiling potatoes, saute minced meat and onions. Put some oil into a pan and heat medium-high add onions. Once they turn to a clear color add minced to meat. After minced meat is cooked, season it with salt and pepper.
- Once the potatoes are soft enough, drain them well with a strainer. Put them into a bowl and mash them while they are still hot. Add things you make in the process 4 mix them all together well.
- Divide potatoes into 12 and shape them into a flat oval.
- Cover the flour first, put it into the whisked egg, and put bread crumbs on the entire potato.
- Pour the vegetable oil into a pan until about 3 cm from the bottom and heat to 170 degrees Celsius. Fry 2 or 3 pieces at a time, don’t put too many at once the oil temperature goes lower. Once they color golden brown, it is time to flip them off and a few more minutes. When getting look nicely colored, take them out from the pan.
