Name: The Best Japanese Croquettes | Korokke
Prep time: 40 min
Cook time: 10 min
Total time: 1 h
Ingredients: 8 medium potatoes, peeled and quartered; 3 cups vegetable oil, for frying; 500g ground beef; 1 white onion, finely chopped; 1 carrot, finely chopped; 1 carrot, finely chopped; Sichuan peppercorns, to taste; 1/4 cup all-purpose flour, more as needed; 1 large egg, beaten; 2 cups panko breadcrumbs; Soya sauce, for serving; Cabbage & Shiso leaves, for serving

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Love Japanese food, and especially the small bites, like sushi, nigiri and of course these small fried bites, made by mashed potatoes, sautee ground beef, herbs, veggies and pane into japanese bread- panko! You’ll adore them too!

Korokke-Japanese Potato Croquettes

Korokke is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.

History

In 1887, the French croquette was introduced to Japan. It is thought that the korokke using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a “kuroketto” appear in cookery books from the Meiji era.

Varieties

There are numerous types of korokke depending on the main ingredient or the ingredient mixed and they are generally named (ingredient) korokke.

Potato korokke – korokke made using potatoes
Meat korokke – korokke made with ground meat and potatoes. If made with meat only, it is menchi-katsu.
Tuna korokke – korokke with tuna
Yasai (vegetable) korokke – korokke with mixed vegetables
Curry korokke – curry flavored korokke
Kabocha (pumpkin) korokke – korokke made using pumpkins
Okara korokke – korokke made using okara
Cream korokke – korokke made with white sauce
Guratan korokke – korokke with white sauce and macaroni

Korokke are sometimes sold wrapped in paper. They may also be used as a topping for other dishes. When sandwiched between two slices of bread, they are called korokke pan (pan being ‘bread’ in Japanese), or korokke sando (‘sandwich’).

First time I tried these croquettes, it was in a fancy restaurant in Berlin and they really blowed my mind! I honestly had no idea how easy and funny was to make them from scratch at home! But it is really easy! Feel free to add in some fun additions like more veggies and herbs, instead of potato, you can add pumpkin puree or whatever you desire! Use your amazing imagination! Seasonal ingredients are all great!

The desire to create this recipe, came from my collaboration with http://www.gotigerapp.com , for Rate The Plate campaign! I created my favorite Asian dish- Korokke! GoTigerapp is a brand new app-based commerce platform for curated Asian grocery and products to those who are passionate about Asian food and lifestyle. They offer a huge selection of products from Japan, Korea, China, Vietnam, Thailand, all delivered the same day, based in most of Berlin as well as Potsdam.

The Best Japanese Croquettes | Korokke

Author: Eleni Komnou-Foodenyo Cooking Method:Deep Fried Cuisine:Japanese Cuisine Courses:Appetizers

Difficulty:IntermediatePrep time: 40 minutesCook time: 10 minutesRest time: 10 minutesTotal time:1 hour Servings:24 servingsCalories:527 kcal Best Season:Fall

Description

Who else is a croquettes-lover? Raise your hand! Maybe not the quickest recipe but it’s definetely easy to make and you’ll enjoy the process! SUPER soft inside and crispy outside!
If you offer me croquettes, you’re talking straight to my heart. Here’s my favorite recipe, mouth watering and always a success!

Instructions

Gather the ingredients. Use a medium pot with water. Boil the potatoes until softened. Test with a fork―they’re ready when the fork goes through easily.
Drain the cooked potatoes & return to the pot. Mash them while they are hot. Heat sesame oil in a medium skillet and sauté the beef, onion and carrot for 4-5 minutes.
Stir together the mashed potatoes with the cooked beef. Seasoning well with salt and sichuan peppers and let the mixture cool.
Form the cooled mixture with your hands into flattened, oval-shaped patties. Add the oil to deep pot/pan over high temperature (180-200 degrees).
Add the flour to a bowl, the beaten egg to another, and the panko to another. Coat each patty with flour. Dip in beaten egg and let any excess drip off. Lastly, coat with the panko. Deep fry the patties until become golden brown and crispy, flipping as needed. Drain on a cooling paper and repeat with the remaining Korokke. Serve hot with dipping sauce of your desire! Enjoy!