Korokke Recipe (Crispy Japanese Meat and Potato Croquette)

By Sudachi · 60 min

Ingredients

Instructions

1. Cut 300 g potatoes into similar-sized chunks, cover with cold water in a deep pot, add ½ tbsp salt and bring to a boil on medium-high. Reduce to medium and simmer until a fork goes in easily.
2. Melt 1 tbsp butter in a frying pan on medium-low, add 100 g finely diced onion and cook gently until soft and slightly translucent, without browning.
3. Raise the heat to medium, add 100 g ground meat and fry until browned all over.
4. Season with 1 pinch each of salt, pepper and nutmeg, then add 1 ½ tbsp soy sauce, 1 tsp sugar and 2 tsp mirin. Cook until the liquid has been absorbed, then turn off the heat and let cool slightly.
5. Mash the hot potatoes in a large heatproof bowl with 1 tbsp whole milk until smooth.
6. Add the meat mixture to the mash and mix until evenly combined.
7. Spread the filling in a wide heatproof container and let it cool. Once cool to the touch, cover and refrigerate for 30 minutes.
8. Heat the oil to 180 °C. Meanwhile, mix 50 ml cold water, 1 egg and 5 tbsp flour into a batter.
9. Set out a plate with a few tablespoons of flour and a plate with 75 g panko.
10. Divide the chilled filling into 4-6 pieces and shape each into a flat oval.
11. Coat each piece in flour, then dip in the batter, then press in a generous layer of panko.
12. Fry the korokke in the hot oil in batches so the pan isn't crowded, until crispy and golden. Drain on a wire rack for a few minutes and serve with a drizzle of Worcestershire sauce if you like.

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

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