Potato Croquettes - Japanese Korokke Recipe

By No Recipes · 75 min

Ingredients

Instructions

1. Scrub the potatoes, put them in a pot with 2 to 3 inches of water, cover and bring to a boil. Then remove the lid, lower the heat to a simmer and cook for about 30 to 40 minutes, until a skewer slides through easily.
2. Cut the pork shoulder into thin slices, then into strips. Turn the strips 90 degrees and mince them to about 1/8-inch pieces. Mix with 1 tablespoon oyster sauce.
3. In a bowl, combine 1 tablespoon potato starch, 60 ml low-sodium chicken stock, 1/4 teaspoon salt and 1/4 teaspoon white pepper, then grate in 1/8 teaspoon nutmeg. Stir until the starch is evenly dispersed.
4. When the potatoes are cooked, drain and let them cool enough to handle. Peel and mash them, or rice them without peeling.
5. Heat 1 tablespoon vegetable oil in a frying pan over medium heat, add 120 grams minced onion and cook 4 to 5 minutes until browned.
6. Add the minced pork and stir-fry 4 to 5 minutes until browned and much of the fat has rendered.
7. Stir the stock and starch mixture, pour it into the pan, and stir hard until it forms a paste.
8. Add the mashed potato and fold until the colour and texture are uniform.
9. Spread the mixture in a tray, press parchment directly on the surface, and cool to room temperature. Cover and refrigerate at least 2 hours, preferably overnight.
10. Heat 2 inches of vegetable oil in a tall pot to 320°F (160°C). Set a rack lined with 3 to 4 sheets of paper towel nearby.
11. Divide the filling into 8 to 12 blocks with a pastry knife, then shape each into a patty no thicker than 1 inch, removing any air pockets or cracks.
12. Coat each patty lightly in 1/4 cup flour, pat off the excess.
13. Beat 1 large egg. Dip each patty in the egg, then coat it in 100 grams panko, pressing gently so it sticks.
14. Fry the croquettes, turning every 2 minutes, for about 6 minutes until golden brown and crisp.
15. Drain on the paper-towel rack and serve hot, with shredded cabbage and a sauce such as tonkatsu, okonomiyaki, chunou or Worcestershire sauce.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

OnionEggPotatoPork shoulderPanko