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Oh man, homemade korokke is easier than it looks and tastes twice as good! This Homemade Korokke Recipe is pretty awesome, if I do say so myself…!
Here is a new Japanese recipe, which my kids have demanded from me to make for them since they ate it on our to Japan once: the korokke (コロッケ), or Japanese potato croquette.
They are found almost everywhere in Japan, in the konbini where they are prepared for you steaming hot or in the small street snacks shops to take away for home as we did in Arashiyama…
Or… in self-service restaurants… In short, they are everywhere, really . There are even snack chains specializing specifically and only in korokke. It is very popular in Japan where a lot of fried food is eaten.
The traditional version of korokke is the one with potatoes to which meat is added. But today there is a multitude of korokke variants: with black sesame, vegetables, edamames, fish, curry…
From what I know, the korokke appeared in Japan in the Meiji period (1868-1912), that is, from the moment when Japan opened up for the outer world. So it’s not a Japanese tradition. Though, different sources are not all conclusive on the exact origin of these yummy Japanese croquettes!
We can find 3 places of origin to the famous korokke: England, the Netherlands (where we find the “kroket”) and France (where we find the “croquettes” especially the potatoe vedsion).
This is an extremely simple recipe, which one can make even with children, and which will please any tastes, even those who do not like Japanese cuisine, since little Japanese typified. This is close to parmentier, but even better: o)
In this recipe, I offer you the traditional version: potato and meat(beef). But I’ll make soon a more custom recipe with different ingredients.
For this recipe, I was inspired by several recipes found on the web, but also in the book “Tokyo – the cult recipes” by Maori Murota (Ed. Marabout) which is an excellent book of everyday Japanese cuisine.
Some put soy sauce and mirin to season the meat, others spices, still others add carrot-like vegetables… even the proportions between potatoes and ingredients differ from one recipe to another !
In short, on this basis you can really do what you like!
If you like croquettes and fried potatoes, you’ll definitely enjoy these homemade hashbrowns too ;-).
So, to honest another reason why I decided to make korokke today was the fact that I’ve been binge watching Kill la Kill recently. Yeah, I like watching anime. Now, I’ve seen the anime before, but I liked it so much, I wanted to watch it again!… And so, if you’ve seen it, you know why korokke would come to my mind when I think of Kill la Kill, right? You know, Mako and her family…
Mystery croquettes… And thus, here’s the recipe! ^.^ Except mine doesn’t have mystery ingredients. It’s just beef. Hahaha~~!!
Easy Homemade Korokke Recipe (Japanese potato croquette)
You can use fresh or dried shiitake mushrooms for this recipe… I used dried because it’s what I had in my pantry, and it really doesn’t take a lot to re-hydrate them! All you do is you put them in warm water and let them soak for about 15 minutes or until they feel soft and rejuvenated. Then they’re good to go! (BUT BUT BUT. I would suggest if you buy dried shiitake, to NOT buy ones from China. Those can be pretty nasty…)
- 2 Russet potatoes, skinned and cut
- ¾ lb ground beef
- ½ c minced onion
- ½ c minced carrots
- 7-8 shiitake mushrooms, minced
- 3 large eggs
- 2 c panko
- ¾ c flour
- Olive oil, for sautéing
- Canola Oil, for deep frying
- Tonkatsu sauce (optional)
- Put potatoes in a pot of water. Set to boil. Cook until a fork can easily go through. Drain. Mash the potatoes somewhat-- leave some chunks for texture. Season, and set aside.
- Put a large saute pan on medium heat and put in olive oil. Add in onions, saute for 1-2min. Add in carrots and shiitake mushrooms and mix together. Saute for 5min.
- Add in beef, chopping up with cooking utensil to make mince-like. Mix to incorporate and cook until done, about 8-10min. Season.
- Drain all the juice from the meat mixture and then put in pot with potatoes. Add 1 egg, then mix everything together until fully incorporated. Set aside to cool slightly.
- While you're waiting, make a station with a bowl with 2 eggs (mixed together), a bowl of flour, and a bowl of panko. Set a plate aside for korokkes.
- When the meat is cool enough to handle (but still warm), form patties. Dredge patty in flour, then dip in egg, and finally coat with panko. Set on plate for later. Continue until all korokkes are done.
- Prepare a plate with paper napkins for korokkes.
- In a wok or frying pan, fill with canola oil about 1½ in. Deep fry korokke in oil, cooking just so the skin on the outside is a golden brown (since we cooked the meat, we don't have to leave the korokke in the oil for long!). Serve with rice and tonkatsu sauce... Enjoy!