Japanese or Korokke croquettes differ from traditional croquettes thanks to the potato filling together with the flesh. In addition, they also differ in the batter, since the breadcrumbs they use is called Panko, this consists of a bread that once fried is extra crunchy. Korokke are croquettes of use that can vary the filling according to the Japan area. However, the most popular and traditional are the ones we prepare in this recipe. They are accompanied with a Tonkatsu sauce, a delicious seasoning similar to barbecue sauce. In recipes we show you how to make Japanese Korokke croquettes, the original version. Do you like Japanese food? Lets go there!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make Korokke Japanese croquettes: |
| 700 grams of potatoes 300 grams of minced meat (mixed) 1 onion 1 carrot 1 handful of pepper 1 pinca of salt |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make Korokke Japanese croquettes:
1. To start with the recipe for the Japanese croquettes Korokke, first put water to boil, peel the potatoes, cut them into pieces and cook until they are tender, about 15-20 minutes approximately. The cooking will depend on the type of potato that is used. Once they are cooked, drain them well, and, when they are tempered, pussy with a fork until it is a fine mash.
Trick: In Japan this recipe is made with a delicious Japanese potato.
2. Peel the onion and pike it. Followed, wash the carrot and cut it into small pieces. Place a pan with a stream of oil, and, when it is hot, incorporate the onion and carrot, leave poach.
3. Once the poached onion is, add the minced meat and cook everything together until the meat is made. Add some salt and pepper.
4. Add the flesh of the meat to the puree of potatoes and mix well to form the croquettes.
5. Do you ask how to bounce croquettes the Japanese meat croquettes? Well, add the flour in a bowl, in another beat the eggs and in another place the Panko. Then, pass the Japanese croquettes through the flour, then, through the egg so that it is well soaked and, finally by the Panko to be covered.
Trick: If you don have Panko, you can replace the usual breadcrumbs.
6. Once you take the step with all Japanese croquettes, place them in a source. The size must be a bit larger than a normal meatball.
Trick: Japanese croquettes stuffed with cheese are also popular
7. Place a pan to the fire with plenty of oil and add the croquettes in batches until you have them all made. They must be well golden for everything. What is this croquettes booked?
8. Place the croquettes with PANKO on a plate with paper paper so that they release the excess oil. Then, go to a source and serve with soy sauce, tonkatsu sauce or with Yakitori sauce. What do you think of this Japanese dish? Tell us in the comments and share with us a photo of your elaboration.
