Korokke コロッケ (Japanese Croquette)

Korokke コロッケ (Japanese Croquette)

Ingredients:

450 g Potato

200 g Ground Beef

1 small Yellow Onion, minced

1 Egg

1/2 tsp salt

a dash of Pepper

1/4 All-purpose Flour

1 1/2 cup Panko (Japanese Breadcrumbs)

Vegetable oil for frying

Tonkatsu Sauce

Japanese Mayonnaise

Instructions:

Wash, peel, and cut potatoes into medium chunks.

In a medium pot of water, boil potatoes until soften. Mash until smooth, and set aside.

Sauté onions in a frying pan, then add-in ground beef and sauté more until they have both cooked. Drain oil.

Add sautéed onion and beef to the mashed potato, and mix them all together in a large bowl. Season with salt and pepper; Mix well.

Make flat and oval-shaped pieces about 3" in diameter and 2-3 cm high.

Fill three separate bowls each with flour, beaten egg and panko Japanese breadcrumbs.

Dip each of the korokke patties into the flour first, then the beaten egg, and finally coat with panko. (Make sure you get plenty of panko on each korokke to make sure that they become nice and crispy when you cook them.)

Heat up cooking oil in a pan about 175ºC, and fry the korokke until they are golden brown and crispy.

For an authentic way of serving this great dish, add some sliced cabbage on the side before serving.

Serve in a plate with mayonnaise or tonkatsu sauce poured over, or in a saucer.

Note:

You can use many different types of Japanese sauce for korokke, but the most common varieties are tonkatsu sauce, Japanese worcestershire sauce and chuno sauce.

For fish croquettes, replace the beef with canned salmon or tuna.

For vegetarian croquettes, simply remove the meat and make with potatoes only, or with sweet potatoes or kabocha (Japanese pumpkin); or use canned corn and peas instead of meat.