Before I share my recipe today, I wish to apologize in my delayed response with emails and comments recently. I’m usually very good at answering readers’ recipe-related questions in under 24 hrs, but lately I’ve been battling to obtain the time. Finally my hubby returned from his week-lengthy business travel (thankfully!) and my boy’s school performance has become over. I've yet another week left before my up-coming Japan trip. I’ll work to atone for emails and comments now, and that i appreciate your persistence.
Now let’s discuss food! When my mother was visiting during last Christmas Year, I requested her to create certainly one of my preferred food that they cooks. I pointed out within my blog a few occasions before however it’s Korokke (Japanese Croquette).
Well, I truly wanted which i ought to images of her scrumptious Korokke, but i was making these throughout a dark winter mid-day, the caliber of step-by-step photos and final shots aren't just like I needed these to be because of insufficient sun light. Those are the best Korokke ever, however i guess you'll have to take me in my words.
My mother usually makes extra effort for the greatest ingredients when she cooks and she or he is actually proficient at deep frying any food even without needing a thermometer to determine the oil temperature. It’s really her magic touch or possibly just experience, however i could never replicate her taste even if I personally use exactly the same ingredients. The recipe is really quite simple and there's not a secret hidden component. However, the important thing for effective Korokke is top quality ingredients and also the cooking technique. Hopefully eventually I get good at making these.
I’m likely to Japan to go to my loved ones 1 week from now and so i may have another opportunity to eat these again. I usually request my mother to create this dish each time I went home within the last fifteen years. I increased up eating these for that first two decades of my existence and also, since then, I recieve to consume at least one time annually after i return home or when she visits me. It grew to become kind of a convention. Dear readers, have you got a food that you simply always eat whenever you go to your home?
Whenever we have leftover, we usually make Korokke Sandwich following day. Add shredded cabbage, put some Japanese mayonnaise and Tonkatsu sauce and sandwich the Korokke with two bits of bread. Honestly, Irrrve never get fed up with my mother’s Korokke, and my father and that i always brighten whenever we hear she was making Korokke for supper.
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Mom’s Korokke (Croquette)
- 2 lb. (about 4) russet taters, peeled and halved
- Salt
- Freshly ground pepper
- 1 Tablespoons of. butter
- 2 Tablespoons of. oil
- 1 large onion
- 1 lb. hamburger
- Salt
- Freshly ground pepper
- 3 eggs
- 2 cup Panko
- cup flour
- Oil for deep frying
- Tonkatsu Sauce (or Homemade Tonkatsu Sauce )
- Inside a large pot, put water and taters and produce it to some boil. Prepare taters until a skewer experiences the potato easily.
- Take away the potato in the heat and drain water completely. Whenever you achieve this, make use of a lid to partly cover therefore the taters don’t fall out of the pot.
- Slowly move the pot to the stove. On low heat shift the pot to ensure that remaining moisture will completely evaporate (but don’t burn the taters).
- Transfer the taters right into a large bowl and mash the taters. Add salt, pepper, and butter.
- Meanwhile, chop onion finely.
- Inside a large skillet, heat oil on medium high temperature. Saut onion until soft.
- Add some meat and break up having a wooden spoon. Once the meat is cooked, add salt and pepper. Switch off heat and allow it to awesome.
- Before adding the meat in to the mashed taters within the bowl, eliminate the juice in the meat. When the mixture is simply too soft because of an excessive amount of liquid, you can’t create a nice korokke shape also it won’t function as the right texture whenever you grip it.
- Put aside till awesome lower a little (so that you can really contain the mixture together with your hands).
- As the mixture continues to be warm, although not hot, begin to make Korokke balls (mother made child for the children). Allow the Korokke balls rest within the fridge for 15-half an hour (make certain they're completely awesome before deep frying).
- Dredge each ball in flour, egg, and Panko. Place the Korokke during the fridge till oil is prepared for frying.
- Inside a wok, heat oil over medium high temperature. Deep fry Korokke until they're golden brown (How You Can Deep Fry Food ). Inside has already been cooked, so all that you should do is to really make it nice brown color.
- Transfer Korokke to sponges and allow the oil absorbed within the paper. Serve immediately with Tonkatsu Sauce.
Recipe by Namiko Chen of a single Cook book. All images and content on this website are protected. Don't use my images without my permission. If you’d prefer to share this recipe in your site, please re-write the recipe in your words and connect to this publish because the original source. Thanks.
Ah Nami! I really like croquette! They're a little difficult to create (deep frying grease:), but guess which makes it special that you simply only enjoy it once a week. Good idea using the leftover too. Enjoy your mother’s special croquette when you're home doing.
PS: My mother makes her signature (grandma and grandpa’ recipe) nasi lemak, coconut milk grain, if we are home.
Answer [email protected] '> Reply
Aw exactly what a sweet story, Nami. You will find certainly dishes I ask my mother to prepare for me personally after i go back home, namely, kimchi.
These look lovely and I think you'll reach eat your heart’s content out whenever you go back to Japan!
Wow, I can tell the reason why you expect for this meal whenever you visit! It may sound scrumptious! Aren’t you glad the dark winter days have left and spring is here now for beautiful foodie pictures? OH and also the warmer weather
Answer Dee at Deelicious Sweets'> Reply
These really look great Namiand how special that you simply built them into together with your mother. I really hope that you've a wonderful trip!
Answer Jill Dulce Dough'> Reply
they appear amazing Nami, and that i cant use whatever &"strange&" component inside them! Soon to create!
Possess a lovely visit to your homeland my pal!
I think you'll possess a great trip, Nami!!
These look good and much more special when created using Mother!
Answer Stephanie @ Eat. Drink. Love.'> Reply
I understand that which you mean. I’ve been getting trouble dealing with my emails and visiting everybody else’s publish. Personally i think bad too but may it’s so difficult along with other things within our schedules.
These little bites look so scrumptuous however that’s quite normal. A person always has amazing posts.
Answer Vicki Bensinger'> Reply
Nami these look scrumptious! I don’t possess a dish&...since i have’m truly the first part of my loved ones that ever cooked! However, whenever I visited my mother-in-law&...she always wanted me to create my Greek Salad. She just loved it! Possess a GREAT trip!
Your croquette come near to the goan ones, with the exception that here it normally won't use panko however a couple of spices rather.
You've got to be so excited of likely to japan, I'd without a doubt!
After I visit my house in austria I've always Sauerkraut wit kndel and sausages first. Its heavenly good!
Should i be in france then your first factor I actually do is visit the loaves of bread behind my grandparentshouse to by a few fresh croissant. =D
Answer Helene Dsouza I Masala Herb'> Reply
Nami, your croquettes look so scrumptious. They create me hungry! I'll certainly do this recipe. Since I Have don’t eat beef, I'll substitute ground pork for beef.
Naww Im glad your existence can return to normal now thank you for discussing these. I really like croquettes I'm able to never visit one haha
Answer [email protected] '> Reply
I simply loves your Korokke a lot which i make this over and over. Because of both you and your mother for discussing this scrumptious Korokke!!
Hi Dalia! I’ve never attempted prepping yesterday, and so i did some investigation. I discovered good quality suggestions many people discuss.
Option A
1) Finish until Step 11 (until putting panko).
2) Then pack in airtight container and freeze.
3) Following day each morning you progress it to refrigerator (to defrost)
4) Dredge in panko again
5) Deep fry
Option B
1) Finish until Step 11 (until putting panko).
2) Place korokke in single layer on the plate and gently wrap with plastic wrap (to help keep it dry, rather of moist Korokke could get saturated a bit).
3) Dredge in panko again
4) Deep fry
Option C
1) Finish making korokke.
2) Refrigerate or freeze korokke within an airtight container.
3) Use toaster (or oven) to re-heat. Don't use microwave since it’s not really crispy outdoors.
Really I usually enjoy eating leftover following day&... .and employ Option C (use freezer method). It’s still tasty! Hope this can help!
This really is so beautiful, and I can tell why your loved ones loves it a lot! Whenever we go back home, my Mother makes us Yankee Pot Roast. Funny, once we’re from Santa Barbara, CA, and that i’m not really sure where she found this recipe. But, it's homey and scrumptious, and takes a couple of days to organize.
Answer Diana @ASpoonfulofLuxe'> Reply
Hi Diana! Hmmm Yankee Pot Roast sounds scrumptious, especially after cooking for just two days. And That I love Santa Barbara. Appreciate your comment!
Exactly what a coincidence! My boy just explained to create this a week ago!
Are you able to please educate us steps to make cream korokke, I haven’t attempted and appears difficult?!
Hi Sandy! I actually do have Creamy Crab Croquette recipe on my small blog. I must express it’s a little difficult because it’s difficult to shape the creamy filling&... it’s less solid as Korokke. However that’s the way you allow it to be creamy and soft inside&.... We do hope you try it out at some point!
i really like croquettes! these look and seem deliciously homely! certainly created using love!
Answer milkteaxx'> Reply
Nami, you've got to be a mind readers. I believed of those Croquettes just a few days ago but tend to not remember the them! Thanks and also have saved the recipe too.
Answer Bibs @ Tasteometert'> Reply
Hi thanks Nami for many wonderful Japanese cuisine that I haven't attempted before. Love the tonkatsu, ebi fry, korokke recipes and will also be giving it a go soon. Would like to know can one bake each one of these recipes pointed out above rather of frying? Because the household is on reduced carb and occasional fat diet. Previously I've cooked yakitori, tamagoyaki, these were an attractive addition within me cooking a be hand strikes meal..because of my husband for presenting me second time for you to Japanese food that was a be hand strikes meal inside a food court&...Since that time I loved it as well as attempted okonomiyaki inside a restaurant only think I disliked was the bonito flakes&...planning to really make it but could you advise a not fishy substitute? Thanks once more searching toward read your reply in this website.
Hi Anju! To begin with, please realize that &"traditional/authentic&" recipes Always employ deep frying for individuals recipes with the proper deep frying technique. It makes sense simply amazing that typically you don’t even feel oily.
Yet, in your own home, we try eating healthy and you will find some &"baked&" version available. I've baked chicken katsu recipe (it’s known as &"Crispy Baked Chicken&") and also the same method can be used as pork, shrimp, and korokke.
Let's focus on Okonomiyaki, you can just omit katsuobushi for topping. You don't need to substitute, because that's unique component that's difficult to replace. But you'll need &"dashi&" for okonomiyaki recipe, containing bonito flakes. Should you really don’t such as the bonito flakes, you should use &"kombu dashi&" rather of standard dashi. Hope this can help!
