Korokke : La korokke est une croquette de pomme de terre, généralement faite de purée de pommes de terre mélangée avec de la viande de bœuf hachée et de l’oignon cuit. Une fois le tout mélangé, on forme des boulette grosses comme une main, que l’on trempe dans un mélange de farine et de jaune d’œuf et puis de la panure avant de les faire frire. Très appréciée des Japonais, on la trouve assaisonnée ou avec d’autres garnitures : potiron, crème avec crevette ou crabe, végétarien.
Korokke is a very casual food in Japan. You will not get it in a fine restaurant but to me korokke is something my mother made for us very often.
You need potato, onion, beef ground meat, milk, egg, flour, PANKO. These are the basic ingredients. I put some carrots in it. Sometimes I put some curry powder, too, to add some taste.
* 4 large potatoes
* 1 small onion
* 1 small carrot
* 100 g beef ground meat
* 30 cc milk
* 2 eggs
* flour and Panko. Salt and Pepper. Sugar.
1. First, peel and cut the potatoes into small pieces and cook them until soft. Do not boil so hard. Potatoes should always be cooked gently. I put the potatoes in a cold water for awhile before I cook them. About 15 minutes or so. Then throw away the water and change to a new water in a pan and start to cook. The reason why I do it is to get rid of excess starch from the potatoes.
2. Then cut the carrot and onion into tiny pieces. If you have a food processor, it is great! It should be very tiny, as tiny as ground beef if possible. But be careful with the food processor. If you overdo it, it is like carrot and onion juice…. and we do not want that!
3. Heat a frying pan, put some oil (I use good olive oil) and sautee the vegetables first, and then add the meat. (if you are vegetarian, you can add some vegetalbes that can be cut into small pieces)
Put salt, pepper and a tiny tiny pinch of sugar here. When the beef is cooked and onion and the carrot are tender, it is done! You can leave it in the pan as it should be cooled down.
4. While we wait for the meat and vegetables to cool down, we make the sauce. It is a simple and easy sauce of Tonkatsu Sauce and Ketchup mixed together.
And to do a variation, I put some fresh basil in it to add some good taste.
5. Now the potatoes are cooked. I cook them very tender as it is easy to mash them when they are well cooked. You should mash them while they are hot. Cold potatoes will no be mashed well…
Put some salt, pepper and milk. Milk will help you mash easier. If you are allergic to milk, add some beef consomme soup to it. Don’t put water. Never! If you like rich taste, put some butter and heavy cream. I use skim milk but some people put a little bit of white wine, too. It will add a good smell to it.
6. After you mashed the potatoes thoroughly, you can add the meat and vegetables. You see on the photo that I have some big chunks of meat. You should avoid having these as your korokke will crack if these two big chunks stay in the potatoes. They will create room for air around them and when you deep fry in a hot oil or bake in the oven, the air expands and the korokke will burst. That is why I told you that the vegetables and the meat have to be as fine as possible. Cooking is sometimes a chemistry!
7. You should not add too much meat and vegetables. Korokke has to be mainly of potato. Meat and vegetables’ taste will win over the potato taste if you put too much. Leftover meat and vegetables can be used for example in an omelet or other dishes.
8. Then you form Korokke with your hands. My korokke are rather small as I have small hands. 🙂 That is ok as it is a brand sign of “Mama’s Dish”. But my family eat many! I make a mini size for Bento, too. If your Korokke is too hard to form or crumble, add some warm milk. Liquid is generally very helpful in Korokke. If you have put too much liquid by mistake, add some flour. Pay attention to what you do here, as too soft korokke also burst and melt in the oil and that will lead to a disaster in the kitchen….
9. Put some flour, eggs and Panko in three trays. I LOVE these white trays! I bought them in Japan at 100-yen shop. I LOVE 100-yen shop! At 100-yen shop everything is 100-yen (Less than 1 Euro now?). Do you have 100-yen shop in France? Anyway, please coat all your korokke with flour first. Do not proceed to egg and Panko one by one. Your hands will be very messy and it will just take time.
10. Put some flour on the surface of a large cutting board and let your Korokke rest while you are busy forming Korokke!
11. Then you can coat Korokke with egg. Put some cold water in the egg if your egg is not working with you. Don’t forget to coat the sides, the top and the bottom and the back! Korokke is wet with the egg? OK, just throw it into PANKO!
12. Are you done with Panko? I put some olive oil on them today, as I am going to bake them in the electric oven. Usually we deep fry in oil but in order to stay healthy I try to avoid deep fried food. Deep fried food has high calorie as well.
13. I baked Korokke in the oven 220℃ （425℉）for about 7 minutes per side. You have to keep your eyes on them as it is a high temperature and Panko gets burnt very easily. Turn them over once to have even color on both sides.
14. Here is Korokke baked in the oven. Put the sauce on!
If you want to deep fry, put oil in a pan and bring it to 200℃ （400℉).
Fry it in the oil about 2 minutes.
Korokke is a very good player in Bento!
Enjoy your Korokke. All Photos & Copyright@Rie’s Bento and Cooking
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See you next week!!!