Korokke are potato cakes coated with panko and fried. Korokke is really a food people of every age group love in Japan. Well, who wouldn’t like fried mashed taters? It doesn't appear just like a traditional type of Japanese food, however it happens to be since Korokke continues to be popular for a century. Individuals Japan might not have to create Korokke in your own home because possible it anywhere, but we all do when living outdoors Japan. It’s challenging decent tasting Korokke here&... Besides you are able to’t beat homemade Korokke anyway if this’s hot and crispy!
Korokke is located at the most stores in Japan like hot delis inside supermarkets, bento shops, supermarkets, etc. But a good option to purchase Korokke is butcher shops. They often possess a small deep-frying set-up on a store then sell it as being they fry. Some freshly made Korokke from butcher shops may exceed home- cooking. Their Korokke is simply so great! I don’t know but there can be some type of secret things that butchers don’t inform us. Early nights may be the busiest here we are at such shops for supper shoppers and hungry middle or high schoolers seeking filling snacks .
It’s stated that Korokke originated in French croquette or Nederlander kroket. It grew to become a large-spread western style food in early 1900s in Japan. However, it evolved to match more Japanese tastes. Ideas designed a very fundamental kind of Korokke, but there are lots of variations. Curry Korokke spiced with curry powder, Kabocha pumpkin Korokke, as well as Nikujaga Korokke using mashed leftover Nikujaga. If you like making Korokke, be as creative as you would like!
Enjoy Korokke using the sauce of your liking, Tonkatsu sauce. Worcester sauce, or ketchup, or simply out of the box.
Potato Korokke (croquette)
Prep Time: one hour, 40 minutes
Prepare Time: fifteen minutes
- Peel taters and reduce 4 pieces each. Prepare in boiling water until soft. Inside a big bowl, mash taters well.
- Heat oil inside a pan, and begin cooking onion. Adding hamburger and prepare until browned and cooked through. Season with pepper and salt.
- Mix taters and meat mixture and then add more pepper and salt to taste. Allow it to awesome.
- Divide potato mixture into 8 pieces making oblong patties. Refrigerate to have an hour.
- Coat with flour, then eggs, and lastly Panko (bread crumbs).
- Heat deep frying oil to 350-375F, and fry the patties for several-4 minutes both sides.
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About JapaneseCooking101
Noriko and Yuko, the authors of the site, are generally from Japan however reside in California. They love cooking and eating great food, and share an identical desire for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They prepare and shoot photos/videos in their home kitchen(s.)
October 23, 2013
Feb 18, 2015
38 Comments
LP
March 28, 2014 at 12:14 pm
Chose to make this a couple of days ago and my loved ones loved it. Many thanks with this recipe!
Noriko
March 28, 2014 at 8:29 pm
LP,
you’re welcome!
Geoff
March 31, 2014 at 6:59 pm
Absolutely scrumptious. Chose to make this tonight with Italian hot sausage, rather of mashed taters. Everybody loved it.
PS:In the finish of the videos each of say something similar to ‘hoishee’, hoisheein. Do you know us the best words with this in Japanese?
Noriko
September 14, 2014 at 3:43 pm
Geoff,
glad you loved our Potato Korokke recipe!
We're saying &"Oishii&" &"Oishiine&" (tasty in Japanese).
Oto
April 2, 2014 at 1:33 pm
I lately attempted causeing this to be also it was very tasty. I’m unsure basically been successful though, could they be usually said to be very soft and breakable? The interior was a lot more like a thick liquid-paste than I figured it might be.
Noriko
September 14, 2014 at 3:51 pm
Oto,
it is extremely soft inside if this’s hot. But it shouldn't end up like liquid. It may be breakable should you accidentally poke holes when deep-frying, it may break apart.
Rebecca
May 30, 2014 at 12:38 pm
I’ve never really cooked japnese food however’m beginning to test a couple of things out of your website. First factor I’m likely to attempt may be the potato korokke however i’m likely to then add shredded cheese maybe some brocelli unsure the way it’ll work however i’m likely to mix my fingers hope all went well
Noriko
June 2, 2014 at 11:14 pm
