Recipe Korokke

Korokke, or Japanese croquettes, are a popular comfort food in Japan. These crispy, golden patties are typically made with mashed potatoes and ground meat, then coated with panko breadcrumbs and deep-fried. They are perfect as a snack, appetizer, or even a main dish. In this article, we will cover everything you need to know to make delicious korokke at home, including the necessary ingredients, preparation steps, tips, variations, calorie information, and a concluding note.

Ingredients

For the Korokke

• 500 grams of potatoes (about 3 medium-sized)
• 200 grams of ground beef or pork (can substitute with chicken or turkey)
• 1 small onion, finely chopped
• 1 tablespoon of soy sauce
• Salt and pepper to taste
• 1 tablespoon of butter
• 1 egg, beaten
• 1 cup of panko breadcrumbs
• 1/2 cup of all-purpose flour
• Vegetable oil for frying

Optional for Serving

• Tonkatsu sauce
• Ketchup
• Shredded cabbage
• Lemon wedges

Preparation

Step 1: Prepare the Potatoes

1. Peel and cut the potatoes into chunks.
2. Boil the potatoes in salted water until they are soft (about 15-20 minutes).
3. Drain the potatoes and mash them until smooth. Set aside to cool.

Step 2: Cook the Meat Filling

1. In a frying pan, heat the butter over medium heat.
2. Add the finely chopped onion and cook until translucent.
3. Add the ground meat to the pan and cook until browned.
4. Season with soy sauce, salt, and pepper.
5. Remove from heat and let the mixture cool slightly.

Step 3: Combine and Shape the Korokke

1. In a large mixing bowl, combine the mashed potatoes and the meat mixture.
2. Mix well until all ingredients are evenly distributed.
3. Divide the mixture into equal portions and shape them into oval patties (about the size of your palm).

Step 4: Coat the Korokke

1. Prepare three separate bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
2. Dredge each patty in the flour, then dip it in the beaten egg, and finally coat it with panko breadcrumbs. Ensure that each patty is fully coated.

Step 5: Fry the Korokke

1. Heat vegetable oil in a deep frying pan or pot to 170°C (340°F).
2. Carefully place the coated patties into the hot oil, a few at a time, without overcrowding.
3. Fry until golden brown and crispy, about 2-3 minutes on each side.
4. Remove the korokke from the oil and drain on paper towels.

Tips

• Consistency: Ensure that the mashed potatoes are not too watery. Let them cool and dry out a bit before mixing with the meat.
• Shape: Make sure the patties are compact and well-formed to prevent them from falling apart during frying.
• Coating: Double coating with panko breadcrumbs can add extra crunchiness.
• Oil Temperature: Use a kitchen thermometer to maintain the correct frying temperature. If the oil is too hot, the korokke will burn; if too cool, they will absorb too much oil and become greasy.

Variations

• Vegetarian Korokke: Substitute the ground meat with finely chopped mushrooms, spinach, or corn.
• Cheese Korokke: Add a small piece of cheese in the center of each patty for a gooey, cheesy surprise.
• Seafood Korokke: Use shrimp or crab meat instead of ground meat for a seafood twist.
• Kabocha Korokke: Replace potatoes with kabocha (Japanese pumpkin) for a sweeter flavor.

Calorie Information

The calorie count for korokke can vary based on the ingredients used and the size of the patties. On average, one medium-sized korokke (about 100 grams) contains approximately:

• Calories: 200-250
• Protein: 8-10 grams
• Carbohydrates: 25-30 grams
• Fat: 8-12 grams

Serving the korokke with a side of shredded cabbage and a squeeze of lemon can add freshness and balance to the meal.

Conclusion

Korokke is a versatile and delicious Japanese dish that can be enjoyed in many different ways. Whether you stick to the classic potato and meat filling or experiment with various ingredients, korokke is sure to be a hit with family and friends. With this detailed recipe, tips, and variations, you can confidently prepare and enjoy korokke at home. Happy cooking!