Best Japanese Croquette Recipes

JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY

Steps:

• Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
• Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
• Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
• Mash the potatoes until no large chunks remain.
• Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
• Mix until evenly incorporated.
• Shape the potato mixture into 2-inch (3cm) discs.
• Separate the flour, eggs, and bread crumbs into separate bowls.
• Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
• Heat oil in a pot to 350°F (180°C).
• Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
• Cool, then serve with the cabbage and sauce!
• Enjoy!

JAPANESE CROQUETTE

Steps:

• To Prepare: 1. Chop onion finely. Place butter in frying pan and fry onion until tender. Add the laurel leaf and minced beef and fry until the meat becomes dry and crumbles. Add the salt, pepper and 1tbs white wine and continue to fry for a few minutes. Turn off heat and remove laurel leaf. 2. Place potatoes with skin in a pot filled with water and bring to the boil. When the potatoes are tender enough for a bamboo skewer to pierce without difficulty, discard the hot water and peel the potatoes. Place the peeled potatoes in the same pot and mash with a wooden spatula while evaporating the moisture remaining in the pot over a low heat. 4. Add the meat mixture prepared in 1. above and mix. Add the milk and mix until the whole mixture becomes thick and soft. Spread the mixture on a tray and let stand until cool. When cool, divide into 8 equal portions. To Coat: 1. Prepare three trays each containing one of either the flour, beaten egg or breadcrumbs. Moisten hands with a small amount of vegetable oil, take one of the 8 portions and form it into a 1/2 to 1/4 inch thick oval shape. Repeat for other 7. 2. Coat each in flour, egg, breadcrumbs. 3. Place in oil at 175C (350F). When the batter hardens in the oil, turn each croquette over occasionally while stirring gently with cooking chopsticks. 4. When the batter is crispy and turns light brown, retrieve the croquettes and drain on a tray. 5. Arrange croquettes on plates and garnish with the shredded cabbage, young giant white radish shoots and tomato wedges. Pour on Japanese-style Worcestershire sauce, demiglace sauce or any other sauce you like. Variation: 1-2tbs curry powder when frying onion and beef for curry-flavoured croquettes.