Japanese Croquettes Recipes

Korokke (Japanese Potato and Ground Meat Croquettes)

WebFeb 28, 2017 · Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through. Add the cooked mince to the …

Rating: 4.8/5(6)
1. Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
2. Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).
3. When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
4. Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.

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Kabocha Croquettes (Korokke) かぼちゃコロッケ • Just …

WebOct 23, 2017 · Add 1 Tbsp water to 1 large egg (50 g each w/o shell) (beaten). Coat kabocha balls in ¼ cup all-purpose flour (plain flour). …

1. Gather all the ingredients.
2. Remove seeds and pith from the kabocha and cut into big chunks, about 2 inch (5 cm) pieces.
3. Set up the steamer (I use this steamer basket inside the dutch oven here). Steam kabocha for 20 minutes or until tender (enough that you can mash with fork) but don’t overcook.
4. While steaming the kabocha, mince the onion. Slice parallel to the grain, slice against the grain (image 1), cut into cubes (image 2), and chop into even smaller pieces (image 3).

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