Friday, June 25th, 2010
Croquettes are a popular French dish that have gained popularity all over the world. In Japan, it is known as Korokke (コロッケ) and has become a typical item in Japanese restaurants. The most common type is the beef and onion korroke which is a oval shaped paddie made out of a ground beef and onion mashed potato mixture. The paddies are then breaded and deep fried and served with Tonkatsu sauce, rice, thinly sliced cabbage and miso soup.
Another popular variation of korokke called "cream korokke," is made from a thickened white sauce and is usually combined with seafood or vegetables. Crab, shrimp and corn are common cream korokke fillings however the sky is the limit. There are many variations of korokke and I’ll continue to post more very Japanese korokke recipes. I’m going to start with the classic beef and onion korokke recipe.
900 grams of raw potato (about 4 medium Russet potatoes)
1 cup of chopped onion
250 grams of ground beef
1/4 teaspoon of black pepper
1 teaspoon of kosher or sea salt (less if using iodized salt)
1/8 teaspoon of nutmeg
1.5 cups of panko bread crumbs
Easy Crunchy Batter
1 teaspoon of rice vinegar
2/3 cup of water
1/3 cup +3 tablespoons of four
1) Start the potatoes. Boil the water with a lid so it boils as fast as possible and add the potatoes and take the lid off. Cook with the skin on so that the potatoes don't get soggy. (Approximately 30 minutes)
2) While the potatoes are boiling, do the prep work for the rest of the BAM 9 ingredients such as the okra and miso soup. For the korroke, slice the cabbage, and chop the onion.
3) Fry the onions in a frying pan with a little canola oil until soft.
4) Add the beef, nutmeg, salt and pepper and cook until done. (Drain any fat if necessary) There's a lot of salt but this will mix in with the potatoes.
5) Make the easy crunchy batter. Mix the water and vinegar first. Whisk in the flour until smooth and set aside.
6) Drain your potatoes and peel off the skin.
7) Mash the potatoes and mix in the ground beef and onion mixture.
8) Get your prep station set up: Batter, bread crumbs, potato meat mixture.
9) Shape your potato, beef and onion mixture into paddies. For giant korroke, you should end up with about 9 paddies. For regular sized korokke, you should end up with 13-16 korokke.
10) Dip your paddies into the batter, and drop into bread crumbs and lightly press the bread crumbs in without smashing the potatoes.
11) The oil should be 180 C or 356 F while frying. The temperature will drop when you add the korokke into the oil so you will want to account for that by making the starting temperature hotter. This is very important for korokke because if the temperature is too low then the korokke will start to fall apart before the bread crumbs have a chance to get crispy. If it's too hot, the bread crumbs will burn before the potato has a chance to get hot. (The cold center problem happens when you have left overs and your paddies are cold. To avoid this problem, take them out of the fridge 30 min-1 hour before frying.)
12) For Giant korokke, deep fry 2 at a time if you're using a small sauce pan.
13) Serve pipping hot with thinly sliced cabbage, rice, miso soup and a side of okra.
First thing's first. Boil your potatoes because they take time.
Chop onion into small pieces.
Cook until onions are soft.
Drain the potatoes and peel the skin. If the potatoes are soggy for some reason, toss them around in the pot under low heat to burn off some of the moisture.
Mash the potatoes.
Mix in the beef and onion mixture.
Shape the paddies into oval paddies. Round the edges with the palm of your hand.
Flatten the surface and round the edges again if necessary.
Get your station set up. Dip into batter and bread crumbs.
Tip when breading: Try not to directly press the bread crumbs into the paddie. Create a cushion of bread crumbs in between the paddie and your hand.
Korokke is ready to be fried.
2 Giant Korokke fill up this plate.