Japanese potato croquette (Nikujaga korokke)
Persons
15
Ingredients
- 5 potato - about 900g - peel and cut to the proper size
- 250g ground beef
- 1 onion - finely chopped
- 1 carrot - finely chopped
- Ingredient A -
- 2 tbsp white wine or cooking sake
- 4 tbsp soy sauce
- 1 tbsp hondashi powder
- 4 tbsp mirin
- 1 1/2 tbsp brown sugar
- 1 tsp ginger powder
- Pepper and salt to taste
- some plain flour or cake flour (T45)
- some panko/bread crumbs
- 1 egg - mix with 3 tbsp milk
Instructions
- 1. Boil potatoes in a pot until they are tender and mash them until no lumps remain. Set aside.
- 2. In a frying-pan, heat 1 tbsp oil and cook onions and carrots for about 3 minutes. Then add ground beef and stir-fry until no longer pink. Add the ingredient A to season, cook for a few minutes. Leave it to cool.
- 3. In a bowl, add mashed potatoes and ground beef mixture. Mix well. Add pepper and salt to taste.
- 4. Scoop some of the mixture and shape into a circular patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs.
- 5. Gently place the potato croquette in the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy.
- 6. Transfer to a plate lined with paper towels to drain excess oil.
- 7. Serve hot!
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