Korokke (Japanese croquettes)

23 Nov

Korokke is the Japanese version of a potato croquette. They are mashed potatoes, sometimes with other ingredients, that are breaded in Panko and fried to perfection. If you like potatoes and deep fried foods, you’re sure to enjoy these. They are also perfect for leftover mashed potatoes from Thanksgiving! Since I definitely had some leftover mashed potatoes this year (I mean, I did have three separate feasts this year), leftover meals were definitely a requirement.

Except for the food that I made for Thanksgiving this year (brie puff pastry appetizer, green bean casserole, and chirashi), I didn’t buy any other ingredients. That means for the korokke, I only wanted to use leftover ingredients and things that I happened to have in my fridge or freezer. You can pretty much throw in anything that you want — even though they aren’t in the version I made today, I like them with shredded carrot and shitake mushroom also.

Ingredient List:
– Leftover mashed potatoes
– Ground beef
– Finely chopped onion
– Minced garlic
– Peas
– Shoyu
– Katsu sauce
– Vegetable oil
– Panko
– Flour
– Egg

Directions:
1. In a large skillet, begin cooking the minced garlic and chopped onion in some vegetable oil. Once they start to get some color, add the ground beef and continue to cook. Flavor this mixture with shoyu.

2. Add in your mashed potatoes and mix ingredients together. Once this is done, turn off the heat and let the mixture cool until it is easy to work with your hands.

3. Once the mixture has cooled, spoon out a small portion and round them into fat, flat rounds.

4. Line up plates – one with flour, one with a beaten egg, and one with panko bread crumbs.

5. Dredge each korokke in flour, dip in the egg, and then coat well with the panko bread crumbs.

6. In a large skillet, pour enough vegetable oil to line the bottom of your pan but don’t make it too thick. I like my korokke crispy and golden brown, but definitely not dredged in oil. Since the ingredients are cooked already, you only need to cook them long enough to get crispy on the outside – about 2-3 minutes on each side.

7. When all done, serve with katsu sauce and rice. (I ate mine with leftover chirashi, but normally it’s just white rice on the side). Crispy, potatoey, and delicious!

The Boyfriend Rates It:4.5
There isn’t anything not to like about these. Golden crispy crust stuffed with mashed potato, ground beef and flavored with a few veggies.

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