Korokke (コロッケ) is a classic dish of Japanese cuisine.
It's also a common street food as many butchers sell it as a take away food.
My version is super flavourful with the power of kombu, and some cheese! It can't go wrong!
Memory of the Butcher's Korokke
When I was a child, my mom often bought me a korokke when she brought me to a local butcher. In the meantime (Around 1985-1990), there weren't as many huge supermarkets as today. So there were many local small butchers. Most of them had a small take away counter, and sold some fried foods such as Korokke, Menchi katsu.
It's because they could turn their offcuts into mince, and deep fry, and sell it.
And everyone loved it because it's made by the meat professionals.
This is one of the typical kids memory for my generation ( I was born in 1982).
There are still few local butchers which sells Korokke at a take away counter.
If you visit Japan and found one, I strongly suggest to try it.
[Serving] 2-3
[Prep time] 1-1.5hours
[Cook time] 5-10mins
[Storage] 1day in a fridge or 1month in a freezer
(Only for the uncooked ones)
[Difficulty] C *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Potato 500g (as peeled)
-Water 1200ml
-Salt 12g
-Kombu 2g
-Onion 1 (190-200g)
-Garlic 30g (as peeled)
-Mozzarella or cheddar cheese 100g
-Beef fat 20-30g (You can skip it)
-Beef mince 250g
-Salt 2.5g (1/2 tsp)
-Worcestershire sauce 15ml (1tbsp)
-Black pepper
-Flour (any type)
-Egg 1-2
-Panko
[Ingredients] (OUNCE)
-Potato 17.6oz (as peeled)
-Water 42.3oz
-Salt 0.4oz
-Kombu 0.07oz
-Onion 1 (6.7-7oz)
-Garlic 1oz (as peeled)
-Mozzarella or cheddar cheese 3.5oz
-Beef fat 0.7-1oz (You can skip it)
-Beef mince 0.55lb
-Salt 0.1oz (1/2 tsp)
-Worcestershire sauce 0.5oz (1tbsp)
-Black pepper
-Flour (any type)
-Egg 1-2
-Panko
[Recipe video]
(Chapter)
0:00 Prepare potato
1:06 Prepare Others
1:48 Beef oil
2:55 Prepare croquette
6:55 Crumb croquette
7:29 Fry croquette
[Instruction]
[Chapter 1: Prepare potato]
Cut and wash potato.
Put them in a pot with the salt, water, and Kombu. Cook until soft
Strain and leave on the strainer. Discard Kombu
[Chapter 2: Prepare Others]
Mince onion. Finely grated garlic.
Cut the cheese about 1/3 of the size of the croquette but keep it thick.
[Chapter 3: Beef oil] (Skip it if you don't have beef fat)
Cook the beef fat with generous amount of oil. Medium heat until sizzle, low heat until brown.
Discard the fat bits. Use the oil for the following process.
[Chapter 4: Prepare croquette]
Cook the onion with the beef oil until lightly brown. Put a pinch of salt. Medium heat.
Once cooked, set aside in a bowl.
Brown the beef mince with beef oil as well.
Sprinkle 2.5g salt (1/2tsp), High heat.
Once it's coloured, flip to cook the other side.
Add the garlic straight up. Continue to stir.
Once the garlic released its aroma, and looking brown, gas off.
Add the Worcestershire sauce. Once mixed through, add to the bowl
Cook and smash the potato in the same pan.
Don't wash or wipe the pan. Let the potato to absorb the remaining goodness. Cook 3-4 mins with low heat.
Add to the bowl. Mix everything, and chill the filling for 1hour (Or overnight)
Shape it to oval or mini ball. Put cheese inside.
[Chapter 5: Crumb croquette]
Crumb it with flour, egg, panko
(Home-made panko is recommended)
[Chapter 6: Fry croquette]
Oil on a pan (or a pot) add the remaining beef oil if you got left over. Heat till 180-190℃ (356-374F)
Fry the croquette until brown on both side.
Serve with shredded cabbage and mayo, and your choice of either soy sauce, or Tonkatsu sauce!