My Forbidden Fruit
In my elementary school, it was prohibited to spend money for snacks on the way home from school. Little me 10 years old, of course, broke the rule a couple of times. Instead of buying candies, I bought a “korokke” at the local butcher, and can’t ever forget the taste of butcher’s korokke until now.
What is Korokke?
“Korokke”(コロッケ) is the Japanese name for croquettes. The name is derived from either French croquette or Dutch Kroket. This western-style food became one of the comfort foods in Japan. There are many varieties of “korokke”; vegetable, pumpkin, cream curb meat, etc. You can even find a korokke sandwich in Japan. My recipe today has ground pork in it, but you can make it with any kind of meat. You can also make it without meat.
Potato Type Recommendations for Korokke
Starchy types of potatoes are perfect for croquettes. For example, I use Russet or Idaho potatoes in the U.S. If you live in Australia Sabago potatoes are great for the croquette.
Panko Bread Recommendations
You can use all types of panko or regular bread crumbs, but in this recipe, I made the patty creamy and smooth, not fluffy or chunky. So I prefer to use the large size panko that will be an interesting combination for this recipe than the fine panko. However, you can use any type of panko as you prefer.
The Sauce Debate for Korokke
Most Japanese households always keep different types of sauce in their refrigerator. Typically these three sauces are popular. One is Worcestershire sauce. Another one is tonkatsu sauce. Lastly, chuno sauce is popular which is semi-sweet. We commonly use these sauces for, deep-fried dishes, stir-fried noodles, or okonomiyaki(Osaka-style vegetable pancake). The choice of which sauce to use for the croquette always causes debate. I like tonkatsu sauce because it has a little more sweetness. But you can use any sauce you like, even ketchup and mustard. They can also be a part of the croquette condiment debate.
Ingredients
- ½ lb (226g) of grounded pork
- 3 to 4 pieces (500g) of potatoes
- 1 or 2 pc (120g) of onion
- *¼ cup (50ml) of water
- *1 ⅓ tbsp of potato starch or cornstarch
- *1 teaspoon of Worcester sauce Oil (for sautéing and fry)
- 2 eggs
- 3 tablespoons (40 ml) of milk
- 1/2 cups(70g) of flour
- 2 cups (300g) of panko breadcrumbs
- Salt and pepper
Instructions
- In a small bowl, mix * ingredients ( water, potato starch, and Worcester sauce). Chopped onions. Steam potatoes until tender with a steamer or microwave. They are ready when the skewer goes through easily.
- When the potatoes is cooked, peel the skins off while it’s hot. Then mush thoroughly.
- In a medium pan, pour 1 tablespoon of oil and sauté the onion with low medium heat. Around 3 minutes.
- Add grounded pork, and sautee them, about 7 minutes. Season with salt and pepper.
- When pork is cooked, add (1) mixture, make sure the potato starch is stirred well before adding. Turn heat up to high heat, and stir them vigorously, until the starch is cooked and becomes sticky, then remove from the heat.
- Pour (4) mashed potato into the meat mixture pot, and completely mix together. Make sure the mixture becomes like a sticky paste.
- Transfer the potato mixture to a plate, and cover them, make the mixture cool down completely in the refrigerator for 4 hours to overnight. Divide the potato mixture into 12 pieces and shape them into a flat oval patty, about 1 inch thick.
- In a medium bowl, add two eggs and whisk them with milk. Cover the potato patties in a thin layer of flour, followed by the egg mixture. Lastly, coat them with panko.
- Fill a tall pot with 4 inches of oil and preheat to 330℉／165 ℃.
Deep fry the patty until they are golden brown. Transfer them into a mesh cooler.
- Serve with tonkatsu sauce or any of your choice of dipping sauce.
Notes
If you like more crispiness, increase the oil temperature right before it becomes golden brown.
1 comment
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.