Korokke (Croquette | Japanese Beef Croquette

• Meat

  • 1/2 lb Ground beef

• Produce

  • 1 Onion, small
  • 4 lbs Potatoes

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Tonkatsu sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 3/4 cup Flour
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Canola oil
  • 1 tsp Olive oil

• Bread & Baked Goods

  • 2 1/2 cups Panko

• Dairy

  • 7 tbsp Milk

• Liquids

  • 1 Water

Found on bebeloveokazu.com

Ingredients

• 4 pounds potatoes (14 to 16 small potatoes); roughly 8 cups mashed
• Water for boiling
• 3 tablespoons milk (for mashed potatoes)
• 1 small onion, diced
• 1 teaspoon olive oil
• ½ pound ground beef (substitute ground turkey or ground chicken)
• Salt and pepper, to taste (for meat mixture)
• 1 teaspoon salt (for korokke mix)
• ⅛ teaspoon black pepper (for korokke mix)
• 2½ cups panko (Japanese bread crumbs)
• ¾ cup flour
• 2 eggs
• 4 tablespoons milk (substitute water) for egg wash
• Canola oil for frying (about 2 cups)
• Tonkatsu sauce for seasoning
• Thinly sliced cabbage, optional side dish.

Directions

• Bring large pot of water to boil. Peel and chop potatoes and add to pot. Cover and cook potatoes 15 to 20 minutes until tender. Drain potatoes well.
• While the potatoes are cooking, make the meat mixture. In a frying pan, brown chopped onions with olive oil. When onions are translucent add ground beef and brown meat until cooked through. Add a dash of salt and pepper. Drain excess oil.
• In a large bowl, mash cooked potatoes with 4 tablespoons milk until smooth. Dont over mix. Next, add in meat mixture.
• Make large oval-size, flat korokke. Set these on a tray.
• Set-up breading station: in 3 separate shallow dishes set out 1) flour, 2) egg wash (eggs and milk), 3) panko bread crumbs.
• Coat korokke with flour, dip in egg wash, cover with panko crumbs. Repeat.
• Heat oil in a medium deep pot. Place korokke in oil (about half the korokke will be submerged), fry for about 30 - 40 seconds until brown, then flip over to fry the other side. The korokke mixture is fully cooked so the exterior just needs to be browned.
• Drain fried korokke on paper towels.
• Serve immediately with tonkatsu sauce and sliced cabbage (optional).
• Makes 20 to 22 korokke.