Korokke Recipes

Steps:

• Peel potatoes, cut into chunks and boil until soft.
• Mash potatoes.
• Mince onion, place in a frying pan and saute.
• Add ground beef to onions and continue to saute.
• Remove from heat, season with salt and pepper and stir well.
• Form into flat, oval-shaped pieces.
• Coat each piece in flour.
• Dip in beaten egg.
• Coat entirely in panko.
• Fry in 350 degree oil until browned.

Steps:

• Boil potatoes until tender.
• Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
• Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
• Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
• Combine the meat mixture with the potato mixture in a large bowl.
• In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
• Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
• Roll ball in flour and thoroughly coat it.
• Next, roll the ball in the beaten eggs.
• Finally, roll the ball in the Panko crumbs, thoroughly coating it.
• I recommend completing all 'balls' up to this point, as the next step goes quickly.
• Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
• Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
• Using tongs, place cooked korokkes on a paper towel lined plate.
• Serve with Tonkatsu sauce.

Steps:

• Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
• Set potatoes in boiling water and cook until they've softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you're left with a fluffy mixture, fold in butter until melted and set aside.
• While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
• Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it's warm (but not cold).
• With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
• Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
• Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
• Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil's temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They're already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil's temperature throughout - if the heat is too high, the korokke will burn, and if it's too cold, then your korokke will be soggy.
• Serve hot, with tonkatsu sauce, if you'd like.