Japanese Potato Croquette Recipe

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.

Preview

See Also:

Show details

Japanese Croquettes (Korokke) お母さんのコロッケ • …

WEBJul 22, 2020 · Put the water and potatoes in a large pot, cover, and bring to a boil over medium heat, leaving the lid slightly ajar to prevent the pot …

Rating: 4.7/5(130)
1. Gather all the ingredients.
2. Wash the potatoes under cold running water. Peel the potatoes with a vegetable peeler and remove the eyes.
3. Serve the croquettes with Tonkatsu sauce (my homemade recipe). Typically, deep-fried foods are served with shredded cabbage in Japan.
4. You can store the leftover in an airtight container and freeze up to a month. To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.

Preview

See Also:

Show details

Korokke (Potato & Meat Croquette) コロッケ • Just …

WEBApr 27, 2011 · To Prepare the Korokke Mixture. Peel and cut 2 lb russet potatoes into quarters. To a large pot, add the potatoes and enough …

Rating: 5/5(21)
1. Gather all the ingredients.
2. Peel and cut the potatoes in quarters. In a large pot, put water and potatoes, and bring it to a boil. Cook potatoes until a skewer goes through the potato easily, about 15-20 minutes. Remove the potatoes from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall off from the pot.
3. After 30 minutes, coat each patty with flour, egg, and panko, in that order.
4. In a wok (or Dutch oven or frying pan), heat oil over medium-high heat. Deep fry Korokke until they are golden brown. The inside is already cooked, so all you need to do is to fry them until nicely brown.

Preview

See Also:

Show details

Korokke (Japanese Potato Croquettes) Christie at Home

WEBOct 25, 2023 · Prepare Potato Mixture. Peel your potatoes and quarter them. Boil potatoes for 15 minutes until fork tender. Strain in a colander …

Rating: 4.9/5(10)
1. Peel your potatoes and quarter them. Boil for 15 minutes until fork tender. Strain in a colander and place them into a mixing bowl.
2. Meanwhile, fry your diced onions in 1 tbsp of oil until soft and translucent. Place into the mixing bowl.
3. Season your potatoes and onions with salt, garlic powder and black pepper.
4. Mash the potatoes and onions together and mix well. Then divide the potato batter into 8 equal portions. Roll them into oval shaped balls and place them in the fridge for 15 minutes (do not skip this step or you will have a difficult time coating them).

Preview

See Also:

Show details