Stephanie Mayeda, GVJCI Social Media & Community Outreach Intern
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Smooth on the inside and crispy on the outside. Korokke is a Japanese meat and potato croquette that offers these two complementary textures together in one bite! And thanks to the panko, the fried coating of the korokke is not overpoweringly greasy or leaves one feeling heavy. It's also worth noting that you can add any kind of vegetables you like to your korokke. Whether you want to make it more healthy or more meaty is entirely up to you! Let's get cooking!
How to Make Korokke:
| 1. Boil potatoes in a large pot until tender. Use a toothpick to check for doneness. Drain water. Mash potatoes and set aside to cool. (TIP: You can microwave potatoes to speed up the boiling!) | 2. In a large sauce pan over medium high heat, brown the ground beef until crumbly. Drain fat with a paper towel. |
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| 3. Over medium high heat, add 1 tbsp oil, carrots (finely diced), and onions (chopped) to the meat. Cook until vegetables are tender. | 4. Add garlic (minced) and 1 tbsp yakiniku no tare (Japanese BBQ sauce). Cook for 2 minutes on medium heat. |
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| 5. Transfer meat mixture to the mashed potato pot and mix together. Add a little salt and pepper as well. | 6. Form oval shape patties with the meat potato mixture with your hands. |
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| 7. Dredge patties in flour, then dip in beaten egg mixture, and coat with panko. | 8. Heat oil over medium high heat. Fry patties until golden brown. |
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9. Place korokke on paper towels to absorb excess oil. Serve with tonkatsu sauce and enjoy!
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