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korokke
(japanese potato croquettes)
Korokke were one of the delightful surprises I found among the shops and restaurants in the Tokyo neighborhood where I lived from 1970-77. The preparation is a tad taxing, but the resourceful cook always assembles ingredients ahead of time. Then it's only a matter of mixing them together-- hardly more difficult than making a meatloaf. The result is well worth the effort.
Makes 4 servings
1 lb Russet potatoes, peeled and chunked
1/4 lb Ground beef
1/2 Medium-size onion, minced
1 tsp Curry powder
Salt
Pepper
Nutmeg
1/2 egg, beaten
1/2 Cup Flour
1+1/2 egg, beaten (for coating)
2 Cups Panko* or bread crumbs
3 Cups Peanut oil (for deep-frying)
Boil the chunked potatoes in salted
water, until tender and thoroughly
cooked.
While potatoes cook, crumble ground
beef into a fry pan or heavy skillet.
Brown, then drain fat. Add the
minced onion to the beef; saute until
tender. Combine salt, pepper, nutmeg
and curry powder into the meat/onion
mixture. Cook for a few minutes,
then remove from heat.
Drain cooked potatoes and mash
vigorously in large bowl. Combine
the meat mixture with the mashed
potatoes. Mix into that the first
measure (1/2 egg) of beaten egg and
blend together thoroughly.
Divide the mashed combination into 16
equal portions. Form each portion
into an elliptic shape. Dredge each
portion in flour, then deep each into
the second (1+1/2 egg) measure of
beaten egg. Coat each croquette with
panko* or unseasoned bread crumbs.
Arrange the breaded croquettes on a
waxed paper-covered tray or cookie
sheet. Refrigerate for at least 2
hours. (This helps make for a
crunchier result when deep-fried.)
Heat peanut oil in wok on high or
until just smoking. Deep-fry the
croquettes a couple at time until
lightly browned. Drain on paper
towels and keep warm. Repeat with
remaining croquettes until finished.
Serve over thinly sliced cabbage with
Tonkatsu Sauce.
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