Crispy & Delicious Korokke (Japanese Meat & Potato Croquette)

By Sudachi · 75 min

Ingredients

Instructions

1. Put the 300 g potato chunks in a deep pot of cold water with ½ tbsp salt. Bring to a boil over medium-high heat, then lower to medium and boil gently until a fork goes through easily.
2. Meanwhile, melt 1 tbsp butter in a frying pan over medium-low heat. Add 100 g finely diced onion and cook slowly, stirring often, until soft and slightly translucent without browning.
3. Turn the heat up to medium, add 100 g ground meat and fry until browned all over.
4. Season with 1 pinch salt, 1 pinch pepper and 1 pinch nutmeg powder. Stir in 1 ½ tbsp Japanese soy sauce, 1 tsp sugar and 2 tsp mirin, then cook until the liquid is absorbed. Turn off the heat and let cool slightly.
5. While the potatoes are still hot, mash them in a large heatproof bowl with 1 tbsp whole milk until smooth.
6. Add the meat mixture to the mashed potato and mix until evenly combined.
7. Spread the filling in a wide heatproof container and let cool until it no longer feels warm. Cover and refrigerate for 30 minutes.
8. Heat the cooking oil to 180 °C. Meanwhile, mix 50 ml cold water, 1 egg and 5 tbsp all-purpose flour in a bowl to make a batter.
9. Set out one plate with some flour and another with 75 g panko breadcrumbs.
10. Take the filling out of the fridge and divide it into 4 to 6 pieces. Shape each piece into a flat oval.
11. Coat each oval in flour, dip it in the batter, then press it well into the panko.
12. Fry the korokke in the hot oil, in batches so the pan is not crowded. Shaped korokke can wait in the fridge or freezer until you are ready to fry.
13. When golden and crispy, move them to a wire rack for a few minutes to drain off excess oil.
14. Serve with a drizzle of Worcestershire sauce, if you like.

Summarized from Sudachi's video. Watch it for the details.

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