Korroke with Tonkatsu Sauce Recipe
Description:
These delightful potato croquettes, known as Korroke in Japan, are a fusion of European and Japanese culinary traditions, eagerly embraced by the Japanese palate. Crisp on the outside and creamy on the inside, these croquettes are served with a luscious drizzle of Tonkatsu sauce, elevating them to a level of irresistible deliciousness. Perfect for lunch or as a savory snack, especially when paired with a bed of freshly shredded cabbage.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: 1947.1
Rating: ⭐⭐⭐⭐⭐ (based on 2 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Potato |
| 1/4 | Pound ground beef |
| 1/2 | Onion |
| 1-2 | Teaspoons curry powder |
| – | Salt |
| – | Pepper |
| – | Nutmeg |
| 2 | Eggs |
| 1/2 | Cup flour |
| 2 | Cups panko breadcrumbs |
| 3 | Cups shredded cabbage |
| 2 | Tablespoons mustard powder |
| 1 | Tablespoon sake |
| 1 | Tablespoon dry sherry |
| 4 | Tablespoons ketchup |
| 1/4 | Cup soy sauce |
| 4 | Tablespoons Worcestershire sauce |
| 4 | Tablespoons sugar |
| 4 | Pinches ground allspice |
| 1/4 | Teaspoon ground cloves |
| 1/8 | Teaspoon garlic powder |
Instructions:
-
Boil Potatoes: Begin by boiling the diced potatoes in salted water until they are tender and easily pierced with a fork.
-
Prepare Meat Mixture: While the potatoes are boiling, crumble the ground beef into a heavy skillet and cook it over medium heat, stirring occasionally, until it begins to brown. Add the chopped onion to the beef and sauté until the onion is tender.
-
Season Meat: Combine salt, pepper, freshly grated nutmeg, and curry powder, then add this mixture to the meat and onion. Cook for a few more minutes, then remove the skillet from the heat.
-
Mash Potatoes: Drain the cooked potatoes and mash them until they are smooth and free of lumps.
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Combine Ingredients: Mix the meat mixture with the mashed potatoes until well combined.
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Add Egg: Incorporate a quarter of the beaten egg into the meat and potato mixture, ensuring it is thoroughly blended.
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Shape Croquettes: Divide the mashed potato mixture into 16 equal portions and shape each portion into a small sausage shape.
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Coat Croquettes: Dredge each croquette in flour, then dip it into the remaining beaten egg, and finally coat it with panko breadcrumbs.
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Chill Croquettes: Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet and refrigerate them for at least 2 hours. Chilling ensures a crunchier result when deep-fried.
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Prepare Tonkatsu Sauce: In a medium-sized glass or plastic bowl, combine mustard powder and sake, whisking until smooth. Add the remaining ingredients and mix well until thoroughly blended.
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Heat Oil: Heat peanut oil in a wok over high heat until it reaches a temperature just below smoking point.
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Fry Croquettes: Carefully deep-fry the chilled croquettes a few at a time until they are lightly browned on all sides. Drain them on paper towels and keep them warm while frying the remaining croquettes.
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Serve: Serve the crispy croquettes over a bed of shredded cabbage and drizzle generously with Tonkatsu sauce.
Enjoy the harmonious blend of flavors and textures in this delicious Japanese-inspired dish! 🍲🥢
