Potato Korokke Recipe by Santy Coy
Cooking Instructions 45 minutes 1 Preheat the oven to 200ºC. Arrange the potatoes on a baking sheet and bake for 20 minutes, until a knife goes through the potatoes easily. 2 Remove from the oven and allow the potatoes to come to room temperature. Alternatively, microwave potatoes for about 10 minutes. When the potatoes have cooled, peel and set aside. 3 Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring constantly for about 1 minutes until they turn translucent. 4 Add the pork and cook, stirring constantly for about 5 minutes until the pork cooks through and any liquid in the pan evaporate. Break apart the pork as you stir. When the pork is ready, transfer to a large mixing bowl. 5 Add the potatoes to the pork and mash together until just combined (a potato masher is ideal here, or use a large spoon). 6 Add the soy sauce, sugar, and pepper and mash together. Add the double cream and mash until all the ingredients are just combined. Do not mash too much. You don’t want the mixture to be too smooth; you want bits of potato to remain. 7 Transfer the potato mixture to a baking sheet and spread it out to make a flat disc about 1 cm thick. Place in the refrigerator uncovered to cool and firm up for about 1 hour. 8 While the potato mixture cooling, prepare 4 plates. Pour the flour onto the first plate. Pour the beaten egg onto the second plate. Pour the panko onto the third plate. Leave the fourth plate empty for now (this plate will hold the breaded karokke). 9 When the potato mixture is ready, remove from the refrigerator and cut into 4 pieces. Form 4 korokke patties, one at a time. Wet your hands, the place one piece of the cooled potato mixture onto your palm. With both hands, gently form it into a patty that resembles a hamburger patty. 10 Do this quickly; if you handle the mixture too much it can get soft and break apart while frying. Repeat for the remaining patties. 11 Heat the oil in the deep fryer or the pan to 170ºC. 12 While the oil is heating, bread the korokke patties one at a time. First, dredge a patty in flour on both sides and shake off the excess flour. Second, dip the patty into the egg, coating both sides. Finally, lay the patty on the panko crumbs. 13 Be careful to handle the korokke very gently so it doesn’t break apart. Place the completed korokke on the empty plate. Repeat with the remaining patties. 14 When the oil has reached 170ºC, carefully slide the korokke into the pan or deep fryer. Deep fry the korokke in batches. Be careful not to overfill the pan, which will lower the cooking temperature. 15 While the korokke are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 170ºC oil temperature. If the oil is too hot, the korokke will burn, if the oil too low, the korokke will come out soggy and greasy. 16 Cook the korokke for about 3 minutes or until the heat through and turn golden brown (they’re already cooked inside). When they are ready, transfer the korokke to the paper lined plate to drain. 17 Serve immediately with tonkatsu sauce. 18 Enjoy 1 Preheat the oven to 200ºC. Arrange the potatoes on a baking sheet and bake for 20 minutes, until a knife goes through the potatoes easily. 1 Preheat the oven to 200ºC. Arrange the potatoes on a baking sheet and bake for 20 minutes, until a knife goes through the potatoes easily. 2 Remove from the oven and allow the potatoes to come to room temperature. Alternatively, microwave potatoes for about 10 minutes. When the potatoes have cooled, peel and set aside. 2 Remove from the oven and allow the potatoes to come to room temperature. Alternatively, microwave potatoes for about 10 minutes. When the potatoes have cooled, peel and set aside. 3 Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring constantly for about 1 minutes until they turn translucent. 3 Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring constantly for about 1 minutes until they turn translucent. 4 Add the pork and cook, stirring constantly for about 5 minutes until the pork cooks through and any liquid in the pan evaporate. Break apart the pork as you stir. When the pork is ready, transfer to a large mixing bowl. 4 Add the pork and cook, stirring constantly for about 5 minutes until the pork cooks through and any liquid in the pan evaporate. Break apart the pork as you stir. When the pork is ready, transfer to a large mixing bowl. 5 Add the potatoes to the pork and mash together until just combined (a potato masher is ideal here, or use a large spoon). 5 Add the potatoes to the pork and mash together until just combined (a potato masher is ideal here, or use a large spoon). 6 Add the soy sauce, sugar, and pepper and mash together. Add the double cream and mash until all the ingredients are just combined. Do not mash too much. You don’t want the mixture to be too smooth; you want bits of potato to remain. 6 Add the soy sauce, sugar, and pepper and mash together. Add the double cream and mash until all the ingredients are just combined. Do not mash too much. You don’t want the mixture to be too smooth; you want bits of potato to remain. 7 Transfer the potato mixture to a baking sheet and spread it out to make a flat disc about 1 cm thick. Place in the refrigerator uncovered to cool and firm up for about 1 hour. 7 Transfer the potato mixture to a baking sheet and spread it out to make a flat disc about 1 cm thick. Place in the refrigerator uncovered to cool and firm up for about 1 hour. 8 While the potato mixture cooling, prepare 4 plates. Pour the flour onto the first plate. Pour the beaten egg onto the second plate. Pour the panko onto the third plate. Leave the fourth plate empty for now (this plate will hold the breaded karokke). 8 While the potato mixture cooling, prepare 4 plates. Pour the flour onto the first plate. Pour the beaten egg onto the second plate. Pour the panko onto the third plate. Leave the fourth plate empty for now (this plate will hold the breaded karokke). 9 When the potato mixture is ready, remove from the refrigerator and cut into 4 pieces. Form 4 korokke patties, one at a time. Wet your hands, the place one piece of the cooled potato mixture onto your palm. With both hands, gently form it into a patty that resembles a hamburger patty. 9 When the potato mixture is ready, remove from the refrigerator and cut into 4 pieces. Form 4 korokke patties, one at a time. Wet your hands, the place one piece of the cooled potato mixture onto your palm. With both hands, gently form it into a patty that resembles a hamburger patty. 10 Do this quickly; if you handle the mixture too much it can get soft and break apart while frying. Repeat for the remaining patties. 10 Do this quickly; if you handle the mixture too much it can get soft and break apart while frying. Repeat for the remaining patties. 11 Heat the oil in the deep fryer or the pan to 170ºC. 11 Heat the oil in the deep fryer or the pan to 170ºC. 12 While the oil is heating, bread the korokke patties one at a time. First, dredge a patty in flour on both sides and shake off the excess flour. Second, dip the patty into the egg, coating both sides. Finally, lay the patty on the panko crumbs. 12 While the oil is heating, bread the korokke patties one at a time. First, dredge a patty in flour on both sides and shake off the excess flour. Second, dip the patty into the egg, coating both sides. Finally, lay the patty on the panko crumbs. 13 Be careful to handle the korokke very gently so it doesn’t break apart. Place the completed korokke on the empty plate. Repeat with the remaining patties. 13 Be careful to handle the korokke very gently so it doesn’t break apart. Place the completed korokke on the empty plate. Repeat with the remaining patties. 14 When the oil has reached 170ºC, carefully slide the korokke into the pan or deep fryer. Deep fry the korokke in batches. Be careful not to overfill the pan, which will lower the cooking temperature. 14 When the oil has reached 170ºC, carefully slide the korokke into the pan or deep fryer. Deep fry the korokke in batches. Be careful not to overfill the pan, which will lower the cooking temperature. 15 While the korokke are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 170ºC oil temperature. If the oil is too hot, the korokke will burn, if the oil too low, the korokke will come out soggy and greasy. 15 While the korokke are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 170ºC oil temperature. If the oil is too hot, the korokke will burn, if the oil too low, the korokke will come out soggy and greasy. 16 Cook the korokke for about 3 minutes or until the heat through and turn golden brown (they’re already cooked inside). When they are ready, transfer the korokke to the paper lined plate to drain. 16 Cook the korokke for about 3 minutes or until the heat through and turn golden brown (they’re already cooked inside). When they are ready, transfer the korokke to the paper lined plate to drain. 17 Serve immediately with tonkatsu sauce. 17 Serve immediately with tonkatsu sauce. 18 Enjoy 18 Enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Chocolate Chip Bread Deviled eggs Double chocolate cake Bacon wrapped Jalapeno Mac and cheese poppers Chocolate Lasagna Banana Chocolate Chip Bread Deviled eggs Double chocolate cake Bacon wrapped Jalapeno Mac and cheese poppers Chocolate Lasagna Chicken pulao Daal churma home Sesame seeds / Til ke laddu Nolen Gurer Phirni/ Phirni With Date Palm Jaggery Chicken with dal chana Tea-Time Orange Loaf Mahamri, (Recipe 2) Peanut Cashew Til Chikki Til- Gur Chikki Chocolate Lasagna Chicken pulao Daal churma home Sesame seeds / Til ke laddu Nolen Gurer Phirni/ Phirni With Date Palm Jaggery Chicken with dal chana Tea-Time Orange Loaf Mahamri, (Recipe 2) Peanut Cashew Til Chikki Til- Gur Chikki Chocolate Lasagna