Hi!!
My adorable friend Danielle is requesting Japanese Korokke.
Korokkes come in many different flavors, and the recipe I am sharing is more on the standard version...Except, mine is full of flavor!!
My recipe has nice intense flavors so you don't need to pour sauce on top to make the panko crust soggy. And I go rather generous on the meat so you will be tasting more meat than mashed potatoes.
Wanna cut to the chase? 1:52 is where the recipe starts!!
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My favorite cooking tool Vermicular Global
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Full recipe
Ingredients (8 korokke)
1# Yukon Potatoes skin on
1/2# Ground Beef
1/2 each medium size onion, chopped
1/2t Salt
1/2t Pepper
1T Sugar
5-6 scratches of Nutmeg
3T Soy Sauce
4-5T flour
2 eggs
1-1.5cups Panko
Oil for frying
Optional (Cabbage, Tomato, Parsley)
Directions
1.In a pot, cook potatoes submerged in water until potatoes are cooked through. Check with a skewer to ensure they are done.
2.While the potatoes are cooking, heat a sauté pan and cook ground beef until cooked through. Add chopped onions and cook until onions are soft and translucent.
3.Add salt, pepper, sugar, soy sauce and nutmeg. Cook and reduce until there is no liquid left in the pan.
4.Peel the cooked potatoes while they are still hot. Mash them with a potato masher. Combine with the meat mixture and mix well. (The whole process up until this point needs to be done before the potatoes become cold.)
5.Shape the potato-meat mixture into oval shape patties 2-3oz each. Do not leave any air pockets in the patties. Keep in refrigerator for 30minutes or until the potato patties are completely cold to touch.
6.Dredge the patties with flour, egg, then panko.
7.Fry the korokkes in fryer oil 340F or 170c for 2-3 minutes. Or until golden brown and hot inside.
S8.erve hot with julienne cabbage, tomatoes and parsley.
6 окт 2024
