Korokke is a Japanese adaptation of the French croquette introduced in the Meiji period, converted into a national yoshoku snack. It is sold in supermarkets, combini and bento boxes as affordable comfort food. Japanese panko gives it a lighter and crunchier texture than European croquette.
Japanese
Potato Korokke
Crispy potato korokke with minced meat, panko and karashi mustard.
- Japan
- Main course
- Light
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 14 g
- Fiber 3 g
- Carbohydrates 42 g
- Fat 18 g
- Sodium 520 mg
Story behind the dish
Preparation
Potato Korokke is a Japanese preparation with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of mashed potatoes.
- Have ready: 200 g of minced beef.
- Have ready: 1 finely chopped white onion.
- Have ready: 2 tablespoons tonkatsu sauce.
- Have ready: 1 beaten egg.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the peeled potatoes in salted water until tender; drain and…
Cook the peeled potatoes in salted water until tender; Drain and mash with butter. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Sauté onion and minced meat until golden; add tonkatsu sauce
Sauté onion and minced meat until golden; add tonkatsu sauce, salt, pepper and nutmeg. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Mix meat with cold puree; refrigerate the mixture for 30 minutes to…
Mix meat with cold puree; Refrigerate the mixture for 30 minutes to facilitate molding. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
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Form compact oval croquettes with hands moistened with water.
Form compact oval croquettes with hands moistened with water.
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Pass through beaten egg and then through panko, pressing so that…
Dip in beaten egg and then in panko, pressing so that it adheres well.
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Fry in oil at 170 C until golden and crispy
Fry in oil at 170 C until golden and crispy, 3-4 minutes per side. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve hot with karashi mustard
Serve hot with karashi mustard, tonkatsu sauce and cabbage.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with mushrooms and carrots.
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