I’m in love with this Japanese comfort food. I cannot resist an occasional (ok, maybe semi-regular) fried food, and korokke do not disappoint. A crispy exterior with a creamy potato and pork interior, slightly seasoned with onions and nutmeg.
Korokke are common in bento boxes and I’ve had them a few times at Japanese restaurants. But, I didn’t realize how easy they were to make. The following recipes is from The Ethnic French Cookbook which I’ve been taking for a test run this past week. The recipe turns out well, although I did make a few rookie mistakes.
Before beginning this recipe (or any recipe), always doublecheck your pantry for the ingredients. For example, don’t assume you have plenty of vegetable oil for deep-frying. My fatal flaw was not discovering this until the last moment, but I proceeded regardless.
I emptied my vegetable oil bottle and only had about a 1/2″ of oil in the pan, so it was more of a pan-fry and I don’t recommend it. As the potato mixture heats up, it becomes mushy and cannot withstand the time it takes to pan-fry them. All of my korokke survived, but they didn’t reach the desired color and a few didn’t hold their shape. You’ll notice from my picture that the sides are a bit lighter in color. However, each korokke tasted amazing.
Nutmeg can be overpowering and I was initially concerned that 1 teaspoon might be too much. I was completely wrong — it lends a perfect background note and ties together the potatoes and pork. It’s been a few days since I made this recipe and I’m sitting here getting hungry for them again.
1 pound potatoes
1 tablespoon vegetable oil
1 onion minced
4 oz. ground pork
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon grated nutmeg
1 teaspoon soy sauce
1/2 cup all-purpose flour
2 cups panko breadcrumbs
vegetable oil for deep-frying
Boil potatoes in their skins until tender. Drain and peel potatoes, then mash.
Heat tablespoon of oil in large skillet and saute onions until translucent. Add pork and cook until browned. Season with salt, pepper, and nutmeg. Remove from heat and add to mashed potatoes. Add soy sauce and mix well. Let cool.
Divide potato mixture into 8 portions. Pat each portion into an oval.
Beat the egg with 2 tablespoons water in a shallow bowl Spread flour and panko onto separate plates. Dredged the ovals in flour, shaking off any excess – then dip into egg, and roll in the panko breadcrumbs to coat evenly.
Heat oil to 350 degrees in a large pan. Add the breaded ovals and cook until golden brown. Remove with slotted spoon and place onto paper towels to drain. Serve warm.
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