👥8 people
⏲️30m
🕐1h 0m
🍽️starter
Japanese croquettes, or korokke, have a soft and creamy interior with a crunchy exterior.
Ingredients
- For The Filling:
- 1 lb russet potatoes
- ½ an onion
- 2 teaspoons neutral oil
- ½ lb ground beef
- Salt and pepper
- For The Breading:
- ¼ cup all purpose flour
- 1 cup panko (Japanese breadcrumbs)
- 2 large eggs
- For Deep-Frying:
- 3 cups neutral oil (just enough for 2 inches of oil in the pot)
- For The Teriyaki Sauce:
- ¼ cup sake
- ¼ cup mirin
- ¼ cup soy
- ⅛ cup sugar
- For Serving:
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons green onion, thinly sliced
Method
- Wash russetts under cold running water. Peel them with a vegetable peeler and remove the eyes. Cut each potato into 4 equal pieces. Put the potatoes in a large pot and cover with cold water, bring to a boil over medium heat. Once boiling reduce the heat to maintain a gentle boil and cook until done, about 15-20 mins. A fork should pierce the potato with ease.
- Prepare the rest of the ingredients while the potatoes are boiling. Preheat a large skillet on medium heat, then add 1 tablespoon of neutral oil. Mince the onion finely, then add to the preheated skillet. Saute the onions until translucent and tender, about 12-15 mins. Once the onions are cooked add your ground beef to the pan and break it up. Season the mixture with salt and pepper. Stir to combine and cook until the meat is no longer pink. Turn off the heat and remove from the skillet draining off excess liquid or fat.
- Once the potatoes are cooked, drain them completely. Mash the potatoes while they are still hot to release excess steam. Season with salt and pepper. Add the meat mixture to the potatoes and mix to combine. Allow the mixture to cool off a bit.
- While the mixture is still warm but not hot, form into patties or logs. Take care not to create any air pockets. Place the patties on a tray and place in the refrigerator to cool for 15-30 minutes.
- Prepare the breading station, one bowl with flour, one bowl with panko, and one bowl with eggs, beaten. First dredge the patties in the flour and shake off excess, then dip each patty in the egg and then coat with panko, pressing the breadcrumbs to make sure they adhere.
- To deep-fry, add the oil into the pot, should go up about 2 inches. Bring the oil to 340-350° over medium heat. Deep-fry the croquettes 2-3 at a time until they are golden brown, about 2-3 minutes. Transfer to a plate lined with paper towels.
- To make the teriyaki, combine all the ingredients in a sauce pot and reduce by ½ and then allow to cool to room temperature.
- For serving, place the croquette on a plate in a pool of teriyaki sauce and spoon a little more sauce over the top and garnish with toasted sesame seeds and green onions.
