Japanese Croquette - Korokke
Korokke has always been my favorite dish back when I was a kid. Creamy on the inside and crispy on the outside. I couldn't get enough of it. As many people may refer korokke as an Asian style of French croquette, I refer it as a fancy fried mashed potato. It's main ingredient is mashed potato. In many other korokke recipes, they would include ground beef to make the flavor richer. Maybe I will include the beef korokke recipe some other times. For now, let me introduce this original korokke recipe.
Time: 50 min
Ingredient: (8 pieces)
1 lb potato
2 tbsp sweet corn
1. Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mashed potatoes and set them aside.
2. Mince onion and saute in a frying pan with butter or regular oil. Once onion is done, turn off the heat, add in corn and roughly use the remaining heat to mix onion and corn.
3. Transfer onion and corn to a bowl, add in mashed potatoes and mix well. Season with salt and black pepper.
4. Make flat and oval-shaped pieces about 3'' diameter and 3/4'' thick (a little bigger than a cookie). Coat each piece with flour. Dip in beaten egg. Coat with panko. Note: make sure each stage of coating the piece has to be thoroughly coated before fry
5. Fry in 350F oil until brown. Placed onto paper tower to get rid of excess oil. Finish with teriyaki sauce and mayonnaise.
For those who are preparing korokke for the little people, remember to mince the corns also, so the children won't choke on the corn pieces while eating.
Not only does korokke goes well with teriyaki sauce and mayo, but also ketchup as well. For those whom dislike mayo, don't be afraid to try with other dipping sauce.