How to Make Japanese Croquettes (Korokke) (Recipe) コロッケの作り方 (レシピ)

Soft creamy potato with ground meat inside a crunchy panko shell, Japanese Croquettes (Korokke) is my absolute favorite Japanese food! This is my mother’s best recipe and I’m sharing her secrets with you.

RECIPE starts ▶ 00:42

PRINT RECIPE ▶ http://bit.ly/MomsKorokke

INGREDIENTS (Please check the website for detailed info)

* For Potato and Meat Mixture
2 lb russet potatoes (900 g, about 4 potatoes; please use Russet potatoes)
1 onion (9.6 oz, 272 g)
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
1 lb ground beef (454 g; 85% lean)
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for meat)
¼ tsp freshly ground black pepper (for meat)
1 Tbsp unsalted butter (for potato)
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for potatoes)
¼ tsp freshly ground black pepper (for potatoes)

* For Panko Coating
½ cup all-purpose flour (plain flour) (60 g)
3 large eggs (50 g each w/o shell)
2 cups panko (Japanese breadcrumbs) (120 g)

* For Deep Frying
4 cups neutral-flavored oil (vegetable, canola, etc) (946 ml; for deep frying)

* To Serve
Tonkatsu Sauce (or make my homemade recipe)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/MomsKorokke

#korokke #croquette #japanesefood #justonecookbook


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How to Make Japanese Croquettes (Korokke) (Recipe) コロッケの作り方 (レシピ)