How to make delicious and crispy Butcher's style Japanese Korokke (croquette) with potato and ground meat. (Makes 3-4)
- 300g potatoes washed and peeled
- 1/2 tbsp salt
- 15g unsalted butter
- 1/2 small onion finely diced
- 80g mince beef
- pinch of salt and pepper
- pinch of nutmeg
- 1 1/2 tbsp soy sauce
- 1 tsp sugar
- 2 tsp mirin
- 1 tbsp whole milk at room temperature
- Worcestershire sauce for serving
- 50ml cold water
- 1 egg
- 5 tbsp + 3 tbsp plain flour
- Approx 75g panko breadcrumbs
- Oil for deep frying
- Cut the potatoes roughly into chunks (make sure they're about the same size) and add them to a pot of cold water. Add 1/2 tbsp of salt and bring the water up to the boil, lower the heat to medium and cook until soft. (Pierce with a fork to test the doneness)
- While the potatoes are boiling, take a frying pan and heat it on medium. Add 15g butter.
- Once the butter is melted, add the onion and cook until softened and slightly translucent. (Don't let them brown.)
- Add the ground beef and fry until it's cooked through.
- Next, add a pinch of salt, pepper and nutmeg.
- Mix well and then add 1 1/2 tbsp soy sauce, 1 tsp sugar and 2 tsp mirin.
- Continue to fry until the liquid is absorbed.
- Turn off the heat and set aside to cool slightly.
- Transfer your cooked potatoes to a large heatproof bowl and mash them with 1 tbsp warm milk.
- Once the potato is smooth, add the mince and mix until the ingredients are evenly distributed. (Be careful not to overmix.)
- Transfer the mixture to a container and leave to cool.
- Once it's cool to the touch, place a lid or plastic wrap over the top and chill in the refrigerator for 30 minutes.
Coating and frying
- Preheat your oil to 170-180°C / 340-355°F.
- Take a bowl and add 50ml cold water, 1 egg and 5 tbsp plain flour. Whisk together until smooth. This is your batter.
- Prepare two plates, one with 3 tbsp of flour and one with 75g panko breadcrumbs.
- Remove the filling from the fridge and divide into 4 pieces.
- Roll each piece into a flat oval shape.
- Coat the shaped korokke in plain flour, then the egg batter, then a generous coating of panko breadcrumbs.
- Place the 2 korokke straight into the heated oil. (You can keep the other shaped korokke in the fridge/freezer while you wait for them to cook.)
- Fry until crispy and golden.
- Remove them from the oil, place them on a wire rack and then repeat step 7-8 to cook the rest.
- Serve with a drizzle of Worcestershire sauce and enjoy!
- Prep Time: 10 minutes
- Resting time: 40 minutes
- Cook Time: 30 minutes
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