Japanese croquettes or korokke differ from traditional croquettes thanks to the potato filling along with the fried meat. In addition, they also differ in the batter, since the breadcrumbs they use is called panko, this consists of a bread that once fried is extra crispy. Korokke are some croquettes of use that can vary the filling according to the area of Japan. However, the most popular and traditional are the ones we prepare in this recipe. They are accompanied with a tonkatsu sauce, a delicious condiment similar to barbecue sauce.
Ingredients to make Japanese korokke croquettes:
• 700 grams of potatoes
• 300 grams of minced meat (mixed)
• 1 onion
• 1 carrot
• 1 handful of pepper
• 1 pinch of salt
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For the batter
• 2 eggs
• 100 grams of flour
• 200 panko grains
How to make Japanese korokke croquettes:
To start with the recipe for Japanese korokke croquettes, first bring water to a boil, peel the potatoes, cut them into pieces and cook them until they are tender, about 15-20 minutes. Cooking will depend on the type of potato used. Once they are cooked, drain them well, and, when they are warm, mash them with a fork until they are like a fine puree.
Tip: in Japan this recipe is made with a delicious Japanese potato.
Peel the onion and chop it. Next, wash the carrot and cut it into small pieces. Place a frying pan with a splash of oil, and, when it is hot, add the onion and carrot, let it poach.
Once the onion is poached, add the minced meat and cook everything together until the meat is done. Add a little salt and pepper. Add the meat sauce to the mashed potatoes and mix well to form the croquettes.
Wondering how to batter Japanese beef croquettes? Well, add the flour in a bowl, in another beat the eggs and in another place the panko. Next, pass the Japanese croquettes through the flour, then through the egg so that it is well soaked and, finally, through the panko so that it is covered.
Tip: if you don’t have panko you can substitute the usual breadcrumbs.
Once you complete the step with all the Japanese croquettes, place them in a bowl. The size should be slightly larger than a normal meatball.
Tip: Japanese croquettes stuffed with cheese are also popular.
Heat a frying pan with plenty of oil and add the croquettes in batches until they are all done. They should be well browned throughout. Place the croquettes with panko on a plate with kitchen paper to release the excess oil. Next, transfer to a platter and serve with soy sauce, tonkatsu sauce, or yakitori sauce.
Japanese recipes
There are different versions of these croquettes, but this recipe that we provide you is the original Japanese one. The other versions are:
• Curry kookke.
• Shrimp Korokke.
• Pumpkin Korokke.
