I’m so happy to hear you enjoy Korokke recipe! ð. How to thinly shred cabbage like that? Please do not apologize. I look forward to it every time I make it. Use a cooking thermometer to check the oil temperature (no guessing!). ð Thank you for your feedback! Unfortunately, it doesn’t end there. Just One Cookbook - Essential Japanese Recipes - Kindle edition by Chen, Namiko. Notify me of followup comments via e-mail. Followed the recipe exactly, came out perfect! ð. The result is simply amazing that sometimes you don’t even feel oily. Actually I always enjoy eating leftover next day… .and use Option C (use freezer method). Korokke can be made ahead of time as they reheat so well. It’s really my favorite Japanese food (probably because of my mom’s homemade version – never really liked the store bought or restaurant version)! I’m so used to eating my mom’s korokke that I make my own just like hers. Thanks. 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. Use only panko breadcrumbs for an extra crispy exterior. 2) Then pack in air tight container and freeze. Thank you for sharing. ); gently combine well together. The light, airy, larger flakes tend to stay crispier longer than standard breadcrumbs because they donât absorb as much grease. Hi Dianne! The Korokke should be made with Danshaku, but my mom uses roughly 85-90% Danshaku and adds 10-15% May Queen because she likes to be different… She also believes that potatoes should be boiled with skin on, and then peeled with fingers while they are hot. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Happy Cooking! Or maybe even a corn or potato starch? Made these last night and they were yummy! The other Korroke recipe with carrots and mushrooms is Nami’s recipe, and Nami added the egg for a more moist and soft texture. Can you please teach us how to make cream korokke, I haven’t tried and seems difficult?! ð. XD. Editor’s Note: This post was originally published on March 26, 2012. Nov 24, 2014 - Japanese comfort food, easy Gyudon recipe can be prepared quickly and has nutritious ingredients such as beef, onion, eggs, and rice, Do you know if I can bake these like your baked tonkatsu? With a cup measurement, the amount of flour is never accurate depending on how you would scoop, so I started to get comments that the recipe doesn’t work, so I have to tell them to use a gram measurement if they want to be precise. Thank you so much for your kind words once again! If you enjoyed this fried korokke … 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! Iâm planning to make these and my wife is gluten free. I unfortunately made mine a little too thick ^^; . I have made this recipe tonight and it was very delish! What a pity! While the mixture is still warm, but not hot, start making the patties (traditionally, oval shape, roughly 3-inch in length), avoidng air pockets. Croquette also known as Korokke in Japanese, is a Japanese deep fried dish. ð I look forward to seeing it! Then slice the onion horizontally about ¼ inch parallel cuts. TIP: Resting and cooling down the patties prevents the croquettes from exploding while deep frying. Jan 22, 2021 - All things Asian food - from traditional recipes to hacks. It’s my #1 recipe that I love from my mom’s cooking… Thanks for trying this recipe and writing feedback. We eat a mountain of shredded cabbage as the slicer makes such thin slices that we feel like we can eat more and more! The cold patties in the hot oil will not release any steam; therefore, croquettes will not explode in the oil. You can unsubscribe at any time by clicking the link in the footer of our emails. Hi Mark! I’m really looking forward to making these to share with my cousin â¥. Thanks! Shake the pot over low heat and let the remaining moisture completely evaporate (but donât burn the potatoes), about 2-3 minutes. There are so many pictures how to make the food. I can't believe I never thought about how the temperature lowering could result from putting too many in at once. I always felt store korokke is not good enough as it’s mostly potato. Tip: Do not touch the croquettes until one side is golden brown. Theoretically it should work as everything is already cooked inside. Hi June! Hi Matt, How sweet of you making this for your wife! Without the meat, how much more of potato (or pumpkin) should i add? To avoid adding excess cooking liquid from the meat mixture to the mashed potatoes, gently squeeze the liquid out from the mixture by collecting it to one side of the pan. Steak Salad with Shoyu Dressing (Video) ã¹ãã¼ããµã©ã, Easy Apple Tart ç°¡åã¢ããã«ã¿ã«ã, Soboro Don (Ground Chicken Bowl) ä¸è²ãã¼ã丼, 7 Easy Japanese Cucumber Recipes to Make Right Now. It does take time (which is why I make a lot, deep fry them, freeze a lot of them, and bake in toaster oven to reheat till crispy), but it’s well worth it! In a large pot, put water and potatoes and bring it to a boil covered on medium heat, leaving the lid slightly ajar to prevent from boiling over. Clean Eating Eten Recepten Teriyaki Zalm Gebakken Zalm. Buy our best-selling e-cookbook for 33 more easy and simple recipes! ð, Thank you for replying Nami! Not a big difference, I’d say. Two medium-size beetroot 200g cannellini beans (cooked; I had mine out of a tin) Flour One egg, beaten Panko Just wanted to say how lucky you are to have your mom’s korokke freshly made for you! See more ideas about recipes, easy japanese recipes, asian recipes. Would pan frying or shallow frying work instead? https://www.justonecookbook.com/baked-croquette/, Hi Maggie! With a crispy crust and creamy, savory interior, they are delicious served as a snack, appetizer, or part of a meal. Thanks for helping me satisfy a comfort food craving I’d be sorely missing! Your email address will not be published. Bake at 350ºF (180ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. When it’s hot and make sandwich, all the steam will end up moisture inside the bread, and that will make the sandwich soggy. Hi thank you Nami for lots of wonderful Japanese cuisine that I have not tried before. Thank you so much for trying this recipe. Thanks so much for your kind words. I couldn’t find an option to comment on the deep frying tutorial so I thought I’d post it here. It's basically ground beef and potatoes, so I bought a 2kg (4 lb) bag of potatoes, of which I still have 2 lbs left which might go to making more korokke or perhaps a potato salad or something. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. My Cousin has a deep fryer so I was thinking of prepping the korokke at home and taking them over to cook there. Thanks for your kind feedback! You can store the leftover in an airtight container and freeze up to a month. In Japan, these are tasty street food but are also one of those Japanese home … Use quality ground beef – I used organic beef. Move the pot back to the stove. Majority of my audience was American back then (and right now 60% Americans). Sharing easy recipes with step-by … And I’m happy you found Bull-Dog brand sauce, it’s the best! I’m actually in Japan right now and already asked my mom to make this korokke on the last day of my stay. I haven’t done it, but it’s possible if you use my method on Baked Crispy Chicken or Baked Tonkatsu recipes. Osechi Ryori おせち料理 (Japanese New Year Food) • Just One Cookbook Osechi Ryori (御節料理) Salmon Kombu Roll - A traditional foods enjoyed on New Year’s day in Japan. Try the Japanese Spinach Salad, Vegetarian Ramen, Sweet Onion Takikomi Gohan, and Kimchi Fried Rice. This air fryer vegan korokke is the ultimate guilt-free comfort food. I cooked this the other day and they are awesome. Deep-fried foods in Japan are commonly served with shredded cabbage as you see here. The texture of outside the croquettes will be crisper, but we hope you and your wife will enjoy it. Foodiecrush This is my motherâs recipe. I noticed that your other Korokke recipe you put egg in the mixture, while this has no egg as a binder.. Would it make any difference? In Japan, these are tasty street food but are also one of those Japanese home-style dishes that can easily be made from scratch. I told her once, if you just had one good cookbook, wouldn't it be more helpful than 50 books you never touch?! So happy you tried this recipe! You can use ground turkey or chicken, but I think the flavor could be a little lacking compared to beef. ð. Foodiecrush 3yr ago 72. A lot of store-bought korokke are mostly potatoes (economical solution). Please do not use my images without my permission. No sugar, just heavy cream and chocolate. Thank you so much for your kind feedback. Easy to make and delicious! I always enjoy your recipes. I also share Japan travel guide & culture. Japanese Potato Croquettes, or “Korokke” as they are called in Japanese, is a delicious fried food made from panko-crumbed mashed potato with carrot, onion, and mince. Saute the onion until translucent and tender, about 10 minutes. Thank you for sharing. In the past I have cooked yakitori, tamagoyaki, they were a lovely addition in me cooking a be to box meal..thanks to my hubby for introducing me 2nd time to Japanese food which was a be to box meal in a food court…Since then I loved it and even tried okonomiyaki in a restaurant only think I disliked was the bonito flakes…planning to make it but can you suggest a not fishy substitute? Instead, switch it with finely chopped shiitake mushrooms or other mushrooms you have. https://www.justonecookbook.com/recipes/baked-tonkatsu/, I guess I’m stuck not really having a favourite food from growing up that I can eat now… My parents weren’t especially good cooks (I have been cooking for myself for a long time) but my grandmother was. (My apartment’s oven is not too great so I only want to try that as a last resort.). What a coincidence! xo. Hi Theresa! Hi Anju! Use features like bookmarks, note taking and highlighting while reading Just One Cookbook - Essential Japanese Recipes. I’m glad to hear my tip on deep frying helped. I usually make A LOT (till last step) and freeze them, and reheat in the toaster oven to enjoy. Here are my tips for deep frying Korokke. Whatever we did not finish eating goes to the freezer. ... KOROKKE RECIPE (recipe from Just One Cookbook with minor changes) Ingredients: 3 russet potatoes, peeled and quartered 1 large onion, finely chopped 1 carrot, finely diced Thank you very much! When I recreate my old recipes to re-shoot images or add videos, I ALWAYS add both measurements as I have more audience around the world. (Maybe during a daddy daughter trip day lol). Remove the potatoes from the heat and drain the water completely. Nami, the host of Just One Cookbook® channel, shows you how to make authentic Japanese recipes easily in your own kitchen. If you skip this process and the patties are still warm, the temperature of the patties will go up and start to steam, which will then puncture a hole in the panko coating and explode. Best Crab Dip. If you prefer sweeter taste, use milk chocolate instead of dark chocolate. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Wash the potatoes under cold running water. Once in a while, you have to check if the potatoes are done cooking. My mom is better at deep frying, so it tastes better (and she uses good beef!). Check out Nami’s recipe for korokke on Just One Cookbook. 2021 - Découvrez le tableau "Cuisine - Recettes japonaises" de E M sur Pinterest. I used to get korokke from a Japanese takeaway place near my university after long study days, but with the pandemic I had to move in with my folks in a really rural area and I haven’t been able to eat them since last March at least. mui. YOu can pan-fry croquette as inside (everything except for panko-coating) is cooked! Hi Rosemarie! Hi Namiko, I like to make a big batch of these up to stage 10. Thank you for your support and kind feedback! TIP: Resting and cooling down the patties prevents the croquettes from exploding while deep frying. Thank you so much for sharing this recipe ð love! Chilled Corn and Crab Soup. ð. Just made this tonight, WOW it was great, even for the first time making it. Hope you enjoy my blog and recipes! I want to make everything!! Thanks once again looking forward to read your reply in this site. These look amazing. I apologize. This post was written in 2012, which was one year later after I started blogging. When mashing the potatoes, leave some small chunks for textures. With the leftover Korokke, I make: I never get tired of my mom’s croquettes, and I always request her to make for us on our first and last day during our stay at her house. In that case, you may use corn or potato starch as a substitute. Add the meat and break it up with a wooden spoon. Most recipes are resourced from Nami of Just One Cookbook, another great food blogger on Japanese dishes. Try finding Japanese brand breadcrumbs called Panko. It looks complicated, but it’s not that hard or time consuming. It wouldn’t be quite the same, I know, but fried foods upset my digestive system. The Salty Marshmallow 6mo ago 76. Thanks again for bringing back memories of mom, and a delicious korokke recipe, appropriately named “Mom’s Korokke”! I usually reheat before kids wake up and then let cool while they are eating breakfast. By any chance, is it possible to bake or toast them rather than frying them? This air fryer vegan korokke is the ultimate guilt-free comfort food. ð. Hi Susan, This recipe is Nami’s mom’s Korokke, and this is how Nami’s mom made it without using egg. There are so many kinds in Japan! So cool down completely and then make sandwich. Now for Okonomiyaki, you can simply omit katsuobushi for topping. I took a photo of them but not sure I know how to post it though. Soft creamy potato with ground meat inside a tasty crunchy shell, Japanese Croquettes or Korokke is my favorite Japanese food. ð. But they were yummy anyway!! When you do so, use a lid to cover so the potatoes donât fall out from the pot. Thank you for your feedback! Hi Wendy! The baked version will be on the blog soon! Stigmatized gozaimasu! Ahh..just read the other replies to use the Baked Tonkatsu technique.. I struggle myself! I canât wait to make it, it brings back so many memories and is a great favorite of mine too. oil 450g ground meat (beef/chicken/pork) 1 egg 1 tsp. You can also add dense vegetables such as corn and carrot, which do not have much moisture, but you can also sautee them until the moisture is evaporated. Hi Kai! These are so delicious! You can cut it thinly with a sharp knife or use this cabbage slicer. If you can’t get a Tonkatsu Sauce, you can certainly make one at home with this quick Homemade Tonkatsu Sauce recipe. Hi Gina! Yay!! My mom makes these identically! When I make korokke for dinner and try to pack next day for kids’ lunch, I usually use a toaster oven to reheat (for food safety reason) and make the panko crunchy for better texture. We are so happy to hear you enjoyed it!âºï¸. Rating. ð. My mom used to make korokke and I loved them. Hi TK! https://www.justonecookbook.com/recipes/creamy-crab-croquette/. ð. My family absolutely loved the dish. Thanks for visiting my blog! Your recipes never fail and I’m encouraged to try more of your recipes. The inside is already cooked, so all you need to do is to fry until golden brown! It is my new favorite katsu sauce! ð I make Kabocha Korokke but haven’t written up a recipe. I don’t have a recipe as she did the “little of this and a little of that” (oyoso). She did show me how to make these but step #3 and #11 are not steps she used so I will have to try that. Hi Doreen! Due to the density of potatoes or any root vegetables for this matter, it takes a long time for the heat to reach the center. I'm Nami, a Japanese home cook based in San Francisco. I hope you enjoy making her Korroke recipe. Hi Michael! First of all, please understand that “traditional/authentic” recipes ALWAYS use deep frying for those recipes with the right deep frying technique. Can this recipe be baked and not deep fried? If you make this recipe, snap a pic and hashtag it #justonecookbook â We love to see your creations on Instagram, Facebook, and Twitter! Deep fry 2-3 croquettes at a time until they are golden brown, about 2-3 minutes. Just One Cookbook® | Japanese Recipes - 193.71k Followers, 602 Following, 75399 pins | Easy Japanese food blog - featuring delicious rice, noodles, healthy soups, appetizers, & desserts recipes. Once you get used to deep-frying, you can use the chopstick or panko tricks to determine the oil temperature. Option A 1) Finish until Step 11 (until putting panko). Use enough oil to cover the croquettes completely. I left a comment for someone else in different recipe… Deleting now. I bought potatoes hoping to make croquettes this week since I’ve never done it before, but I realized I don’t have enough oil to deep fry them! So now updated recipes have a cup measurement for those baking recipes. Basically is mixing meat, seafood or vegetable into balls, coat with flour, egg and bread crumbs to fry. Like, refrigerating and then reheating later? So I can forget cooking this food. I’m really sorry. Lastly, always make extra because they are great for leftovers, and store well in the freezer for up to a month. Yay I’m so glad you liked this recipe! See more ideas about easy japanese recipes, recipes, asian recipes. Typically, Japanese croquettes use ground beef but sometimes it can be made with ground pork. ð. The genre of food that makes the single best use of this technique is definitely the croquette recipe. I’m glad to hear you like my recipe! But with one suffered korokke, the rest came out delicious! Great dish can’t wait to make it. ð, Wow! I visit this site regularly for all my Japanese foodie needs. Transfer the croquettes to a wire rack or paper towel to drain excess oil. I am sure the original is perfect. Prepare a tray each for flour and panko, and crack eggs into a small bowl. 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?! Cover and let the Korokke patties rest in the fridge for 15-30 minutes (Do not skip!). I cooked this recipe perfectly for the first time and it was so good! With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! However, the croquettes are already cooked inside and you can just air fry the outer Panko coating till golden brown. It reminds me of how my grandmother always has had this whole bookshelf of cookbooks, even an A-Z encyclopedia set of recipes, but I hardly ever saw her look at them. Tonkatsu Sauce: Homemade recipe, click here. Coat each patty in flour and shake off excess. The amount of flavor and sweetness youâll get from cooking those yellow onions, as opposed to other kinds, is significantly higher. Read these tips carefully before you start cooking! This is no excuse,but a reason. My mom usually keeps some potato chunks unmashed to create texture. Hi Jeana! Hi Nami, I’m fairly new to your website stumbling upon it by chance and I couldn’t resist making these delicious looking treats! Stir to combine, turn off the heat when the meat is no longer pink. Hi Onio! They come in an assortment of colorful dishes packed together in special boxes … I will cook it again. It adds more flavor and keep it moist. Discard any moisture before combining the cooked meat & vegetable mixture with the mashed potatoes. ð These were so great! Rating. oh and we never made korokke sandwiches with leftovers, what a great idea. My mom use more beef in the korokke. Thank you and your mom for this tasty dish ð, Hi Dalila! Two medium-size beetroot 200g cannellini beans (cooked; I had mine out of a tin) Flour One egg, beaten Panko I’ve never stopped preparing korokke at Step 10, so thank you so much for your feedback and share your method! 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!). To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. ð¥°. Soft creamy potato with ground meat inside a tasty crunchy shell, Japanese Croquettes or Korokke is my favorite Japanese food. With a potato masher, mash the potatoes while they are still hot and let the steam escape.
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