When making korroke with carrots and mushrooms you added and egg but not to the meat and onion mixture, why is that? Add the meat mixture into the mashed potatoes in the bowl and combine together. Just wanted to say how lucky you are to have your mom’s korokke freshly made for you! It wouldn’t be quite the same, I know, but fried foods upset my digestive system. Hi Rosie! And I personally use grams in my cooking because it’s more accurate, especially baking (unless I follow American cookbooks). For information about our privacy practices, please visit our website. If you’re new to Japanese cuisine and have no idea what korokke is, it’s basically a Japanese version of croquette. This is my mother’s recipe. Stir to combine, turn off the heat when the meat is no longer pink. Editor’s Note: This post was originally published on March 26, 2012. Use features like bookmarks, note taking and highlighting while reading Just One Cookbook - Essential Japanese Recipes. Hi Namiko, I like to make a big batch of these up to stage 10. Now it’ll be my turn to make this. Korokke can be made ahead of time as they reheat so well. But you will need “dashi” for okonomiyaki recipe, which contains bonito flakes. xo 🙂, Hello! Well I hope you give my Korokke Japanese Potato Croquettes recipe a try! Easy to make and delicious! Thankfully, Nami had recently posted her mum's recipe for korokke on Just One Cookbook, and I was eager to try it. 🙂. Use a cooking thermometer to check the oil temperature (no guessing!). Please do not apologize. It always excites me when you guys make my recipes and I hope this is one you try. Remove the potatoes from the heat and drain the water completely. 😀. The other Korroke recipe with carrots and mushrooms is Nami’s recipe, and Nami added the egg for a more moist and soft texture. You'll love all sorts of savory and sweet snacks here. Also, is it possible to store these after making them? Deep-fried foods in Japan are commonly served with shredded cabbage as you see here. But she’s passed, and none of her recipes were handed down… :/ Oh well, I make pretty good foods, and your site helps me to make more. What a coincidence! I am sure the original is perfect. KOROKKE (Japanese Croquette) Recipe sourced & adapted from Nami - Just One Cookbook Ingredients: 4 russet potatoes, boiled and roughly mashed 1 large onion, finely diced 1 small carrots, finely diced 2 Shiitake mushrooms (optional) Some chopped spring onions 2 Tbsp. Which is why I believe Korokke is one of the easiest foods to practice deep frying. Naomi @ Just One Cookbook wrote: Hi Susan, This recipe is Nami’s mom’s Korokke, and this is how Nami’s mom made it without using egg. Then transfer to a large bowl. But that’s how you make it creamy and soft inside…. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. I visit this site regularly for all my Japanese foodie needs. 2) Refrigerate or freeze korokke in an air tight container. That’s true! This is my mother’s recipe. Cook potatoes until a skewer goes through the potato easily, about 15-20 minutes. With a crispy crust and creamy, savory interior, they are delicious served as a snack, appetizer, or part of a meal. Next will be the matsutake chawan mushi, another one of those dishes i miss. Mar 9, 2020 - Explore Jayashri Mane's board "Japanese dishes", followed by 608 people on Pinterest. I adjusted the salad dressing a bit, but I will mark (*) to show you what I did. I knew you would ask if you can bake instead of deep-frying! Hi, can you make the korokke by baking instead of deep frying? This air fryer vegan korokke is the ultimate guilt-free comfort food. I made them last night for family dinner, and although mine didn’t look as good as yours they had everyone ask for seconds (and thirds) Thank you, Hi Martijn! I’m really looking forward to making these to share with my cousin ♥. I have baked chicken katsu recipe (it’s called “Crispy Baked Chicken”) and the same method can be used for pork, shrimp, and korokke. Do you think it would work if one skipped the frying and put them into the oven? Lb is not japanese. Thank you for trying this recipe! My mom never puts an egg in it (which is this recipe) and it still tastes amazing. There are so many kinds in Japan! 🙂. XD. Resting and cooling down the patties prevents the korokke from exploding while deep frying. You can use ground turkey or chicken, but I think the flavor could be a little lacking compared to beef. Hi Froy! Hi Dianne! Thank you so much and thank you for this outstanding work you do!! Download it once and read it on your Kindle device, PC, phones or tablets. Bring the oil to 340-350ºF (171-178ºC) over medium heat. Oops I apologize.. Korokke are mashed potato cakes that are coated with panko and deep-fried. I’m so glad to hear that. Followed the recipe exactly, came out perfect! I have received comments from Americans when I only added grams to my baking recipes. And yes, do make sandwich next day. Nov 26, 2020 - Browse our delicious & inspiring vegetarian and vegan recipes here! Cut each potato into equal 4 pieces. Thank you so much for your kind words once again! oil 450g ground meat (beef/chicken/pork) 1 egg 1 tsp. Hi Nami, Thanks for your reply. But this is the first time any japanese person putting recipes on the web in english uses american measurements…. We are so happy to hear you enjoyed this dish! I totally understand the need of metric measurement, as I still don’t have a clue how much one ounce or pound weighs. Thank you an I love your recipes! Originally, Nami's korokkes from Just One Cookbook are made with beef and I have adapted her recipe to make my humble and homely version of korokkes with chicken and carrot. Hope you enjoy! The light, airy, larger flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease. There are 3 cooking steps in this recipe where you should remove excess moisture. Oct 18, 2020 - A delicious collection of Japanese snack ideas and recipes! Recipe adapted and modified from Just One Cookbook, one of my favourite site for Japanese food recipes! You do not need to worry about undercooking. Then slice the onion horizontally about ¼ inch parallel cuts. Once you add the Korokke in the oil, don’t touch until it turns golden brown on one side. A Japanese Food/Recipe Blog by Nami. I learned to boil root vegetables from water as a method to protect the shapes and textures. Right, to the recipe itself! This is probably my favorite Japanese food and I hope you give it a try one day. Add salt and pepper and combine well together. Hi Onio! It looks complicated, but it’s not that hard or time consuming. And I’m happy you found Bull-Dog brand sauce, it’s the best! What a pity! In Japan, these are tasty street food but are also one of those Japanese home-style dishes that can easily be made from scratch. If you really don’t like the bonito flakes, you can use “kombu dashi” instead of regular dashi. I’m so glad to hear you enjoyed this recipe. These look amazing. I forgot to ask, can I prepare these a day ahead ( without egg, flour and panko) and deep- fry them the next day? Stigmatized gozaimasu! Thanks again for bringing back memories of mom, and a delicious korokke recipe, appropriately named “Mom’s Korokke”! 🙂. Because it could possibly burn fingers, I excuse myself for not following her method 100%. All images and content on this site are copyright protected. All you need is 8 basic ingredients and less than one hour to make this crispy, hearty Japanese classic. Croquettes is Nami’s favorite, and we are so happy to hear that you enjoyed it very much too!😁. For those who want to make a vegan/vegetarian version, you can omit the meat completely. It became a sort of tradition. Thanks so much for trying this recipe, Wendy! I’m actually in Japan right now and already asked my mom to make this korokke on the last day of my stay. I usually use high-quality 85% lean ground beef for more flavor. Hi Kelsey! And I rarely ever bookmark cooking sites because there's an abundance of them and they mostly spend more time blogging about their personal life than discussing the recipes – and that's fine, just not my cup of tea. Yay!! TIP: Resting and cooling down the patties prevents the croquettes from exploding while deep frying. If you looked at my new recipes for the past 3 years or more, you see ALL my recipes are written in both lbs and grams. I blame the frying directions on frozen egg rolls and gyoza that says to drop multiple in the oil at once straight out of the freezer- of course that's going to cool it down, right?! Thanks for your kind feedback! 🙁 You should really mention that this is a webpage only for us-people. Thank you so much for your kind feedback. I left a comment for someone else in different recipe… Deleting now. 2) Then pack in air tight container and freeze. The korokke sold from the butcher shops are delicious, and you know the reason – high-quality meat! Welcome to my blog! So cool down completely and then make sandwich. I always felt store korokke is not good enough as it’s mostly potato. Then I cool it down on wire rack completely (so bottom side don’t get soggy) before packing into bento so that condensation won’t make the korokke soggy.. Nami has a Baked croquette recipe for you! https://www.justonecookbook.com/baked-croquette/, Hi Maggie! If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Hi! 🙂. The texture of outside the croquettes will be crisper, but we hope you and your wife will enjoy it. Hi Mark! Oh, i understand the extra ground beef, and i made it your mom’s way as well and it is delicious.. No store bought korokke ever compared to home made like this, that’s why korokke always has to be made fresh. Use quality ground beef – I used organic beef. The result is pretty close to deep frying and I’m very happy with this recipe. Sign up for the free Just One Cookbook newsletter delivered to your inbox! Hope this helps! I unfortunately made mine a little too thick ^^; . Wash the potatoes under cold running water. My family absolutely loved the dish. It’s really my favorite Japanese food (probably because of my mom’s homemade version – never really liked the store bought or restaurant version)! Japanese baked croquette piping hot mashed potato mixed with juicy meat wrapped around a crispy panko shell, no deep frying required! We always have a bottle of the sauce available. I appreciate even more now as I know it takes time to make this dish. Soft creamy potato with ground meat inside a tasty crunchy shell, Japanese Croquettes or Korokke is my favorite Japanese food. Thanks so much for your kind words. Theoretically it should work as everything is already cooked inside. And she is the same way about deep fried food; always perfect tempura, french fries, korokke, shrimp balls…honestly I do not even try because it can never compare to Mom’s! Hi Tarin! ©2021 Just One Cookbook, All Rights Reserved. 🙂. Hi Judith! Here's a korokke recipe that I invented (or at least I didn't get it from anywhere, which doesn't mean that somebody else didn't think of it before!). Both DSG Retail Ltd and Creation Consumer Finance Ltd are authorised and regulated by the Financial Conduct Authority. Hi Theresa! Typically, deep-fried foods are served with shredded cabbage in Japan. As the family is on low Carb and low fat diet. A lot of store-bought korokke are mostly potatoes (economical solution). Kind feedback like yours really keep me going! 3) Next day in the morning you move it to refrigerator (to defrost) 4) Dredge in panko again 5) Deep fry, Option B 1) Finish until Step 11 (until putting panko). Tonkatsu Sauce: Homemade recipe, click here. I couldn’t find an option to comment on the deep frying tutorial so I thought I’d post it here. Just One Cookbook - Essential Japanese Recipes - Kindle edition by Chen, Namiko. Thanks! I struggle myself! First of all, please understand that “traditional/authentic” recipes ALWAYS use deep frying for those recipes with the right deep frying technique. Oh that sounds really nice! I’m glad to hear my tip on deep frying helped. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! No more steam or moisture should go into the sandwich.

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