1/3 Photos of Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas
These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time.
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- 1 lb potato, peeled and diced
- 1/4 lb ground beef
- 1/2 medium onion, finely chopped
- 1 -2 teaspoon curry powder (to taste)
- freshly grated nutmeg, to taste
- 2 eggs, beaten
- 1/2 cup flour
- 2 cups panko breadcrumbs or 2 cups unseasoned breadcrumbs
- 3 cups peanut oil (for deep-frying)
- 2 cups shredded cabbage
- 1Boil the diced potatoes in salted water, until tender.
- 2Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
- 3Add the chopped onion to the beef, and saute until tender.
- 4Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
- 5Cook for a few minutes, then remove from heat.
- 6Drain cooked potatoes and mash until smooth.
- 7Combine the meat mixture with the mashed potatoes.
- 8Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
- 9Divide the mashed combination into 16 equal portions.
- 10Form each portion into a small sausage shape.
- 11Dredge each portion in flour, then dip each into the remainder of the beaten egg.
- 12Coat each croquette with panko or unseasoned breadcrumbs.
- 13Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
- 14Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
- 15Heat peanut oil in a wok on high, or until just smoking.
- 16Deep-fry the croquettes a couple at time until lightly browned.
- 17Drain on paper towels and keep warm.
- 18Repeat with remaining croquettes until finished.
- 19Serve over shredded cabbage and drizzle with Tonkatsu sauce.
- 20For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
- 21Whisk until smooth.
- 22Add remaining ingredients and mix well until thoroughly blended.
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Nutritional Facts for Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas
Serving Size: 1 (479 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1947.0
- Calories from Fat 1550
- Total Fat 172.3 g
- Saturated Fat 30.5 g
- Cholesterol 125.0 mg
- Sodium 1021.2 mg
- Total Carbohydrate 84.4 g
- Dietary Fiber 6.7 g
- Sugars 14.6 g
- Protein 21.3 g
The following items or measurements are not included:
rice wine vinegar