Best 2 Japanese Croquettes Recipes
Japanese croquettes, also known as korokke, are a delectable and versatile dish that combines the flavors of mashed potatoes, minced meat, and panko breadcrumbs. Originating in France, korokke has become a staple in Japanese cuisine, often served as a side dish or snack. This article presents two irresistible variations of Japanese croquettes: classic korokke and menchi-katsu.
The classic korokke features a smooth and creamy mashed potato filling enveloped in a crispy panko crust. Minced meat, typically beef or pork, adds a savory dimension to the croquette. On the other hand, menchi-katsu takes a different approach, using a mixture of ground beef and pork for its filling. This variation boasts a heartier texture and a distinct meaty flavor.
Both croquette recipes provide step-by-step instructions, ensuring success for home cooks of all skill levels. Detailed ingredient lists and preparation methods guide you through the process of creating these delightful treats. Whether you prefer the classic korokke or the robust menchi-katsu, this article offers all the information you need to prepare these delectable Japanese croquettes in the comfort of your own kitchen.
KOROKKE - JAPANESE POTATO CROQUETTES
I've made this for years after learning how from a Japanese exchange student. This is a great sidedish for beef!
Provided by Charmie777
Categories Potato
Time 30m
Yield 6-8 Croquettes
Number Of Ingredients 6
Steps:
- Mix together mashed potatoes and corn.
- Make into patties that are fat but flat.
- Dip each pattie first in flour, then beaten egg, then panko.
- Fry in hot oil.
- Drain on paper towels.
- Serve with Tonkatsu sauce, or other Asian sauce.
KOROKKE (JAPANESE CROQUETTES)
Deep fried mashed potato balls filled with meat and vegetables...how does that not sound delicious? I obtained this recipe from a friend's Japanese friend. While I love these korokkes, they are best served with Tonkatsu sauce (which can be found at most grocery stores in the Asian aisle...Kikkoman is the brand I use). I suggest preparing all the 'croquettes' and piling on a plate before you begin frying, as the process is very quick. I have only used Panko bread crumbs, and cannot verify the results using regular bread crumbs. Cook time includes boiling potatoes, sauteing meat and vegetables and frying croquettes.
Provided by Leilani
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes until tender.
- Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
- Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
- Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
- Combine the meat mixture with the potato mixture in a large bowl.
- In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
- Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
- Roll ball in flour and thoroughly coat it.
- Next, roll the ball in the beaten eggs.
- Finally, roll the ball in the Panko crumbs, thoroughly coating it.
- I recommend completing all 'balls' up to this point, as the next step goes quickly.
- Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
- Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
- Using tongs, place cooked korokkes on a paper towel lined plate.
- Serve with Tonkatsu sauce.
Nutrition Facts : Calories 483.6, Fat 11.5, SaturatedFat 4.3, Cholesterol 109.4, Sodium 143.4, Carbohydrate 72.2, Fiber 6.8, Sugar 3.6, Protein 22.2
Tips:
- Choose the right potatoes. Yukon Gold or russet potatoes are best for Japanese croquettes because they have a high starch content, which makes them fluffy and creamy when mashed.
- Cook the potatoes correctly. Boiling the potatoes until they are tender but not mushy is essential. Overcooked potatoes will make the croquettes dry and crumbly.
- Season the mashed potatoes well. Salt, pepper, and garlic powder are all classic seasonings for Japanese croquettes. You can also add other herbs and spices to taste.
- Use a variety of fillings. Ground beef, chicken, pork, and seafood are all popular fillings for Japanese croquettes. You can also use vegetables, such as carrots, peas, and corn.
- Shape the croquettes carefully. To ensure that the croquettes cook evenly, shape them into uniform balls or cylinders.
- Bread the croquettes properly. First, coat the croquettes in flour, then egg, and finally bread crumbs. Make sure that the croquettes are evenly coated in each ingredient.
- Fry the croquettes until golden brown. Be sure to use enough oil to cover the croquettes halfway. Flip the croquettes halfway through frying so that they cook evenly.
Conclusion:
Japanese croquettes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to suit your taste. With a little practice, you can make perfect Japanese croquettes that will impress your family and friends.
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