Japanese Potato Korokke (croquet)
Japanese Potato Korokke (croquet)

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, japanese potato korokke (croquet). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Korokke (Japanese Croquette) is by far my favorite food that my mom makes. Every time I go back to my home in Japan, or when my mom visits us, I always request her to cook Korokke for me. My dad loves potato and he definitely passed on the gene to me.

Japanese Potato Korokke (croquet) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Japanese Potato Korokke (croquet) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese potato korokke (croquet) using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Potato Korokke (croquet):
  1. Get 6 big potatoes
  2. Take 4 onions
  3. Prepare 2 carrots
  4. Prepare 2-3 cloves garlic
  5. Prepare 300 g minced beef
  6. Prepare 3 teaspoon salt
  7. Get Pinch black pepper
  8. Take 1 teaspoon oregano
  9. Make ready 1 tbs flour
  10. Prepare (Milk) optional
  11. Prepare [to fry]
  12. Take 2 cups Bread crumbs
  13. Prepare 2 eggs
  14. Prepare 2 tbs All purpose flour
  15. Prepare Vegetable oil to fry

Korokke is a food people of all ages love in Japan. Korokke are mashed potato cakes that are coated with panko and deep-fried. Korokke is a food people of all ages love in Japan. Korokke (Japanese: コロッケ; [koꜜɾokke]) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette.

Instructions to make Japanese Potato Korokke (croquet):
  1. Cut the potatoes in cube and boil in salted water until tender (for 15 mins). Drain and mash potatoes and set aside.
  2. Chop onion, carrot and garlic
  3. Fry the minced meat in a large pan without until becomes dried.
  4. When the meat becomes well dried, add garlic, onion and 1 tbs of vegetable oil and season with salt, pepper and oregano. Let them cook for a while.
  5. Add carrot to your meat and cover pan with lid until carrot becomes soft.
  6. Add your meat to mashed potatoes and tbs flour. If the texture is hard, add a bit milk.
  7. Form it into evenly-sized balls and let them cool a bit in a fridge (otherwise you will not form them well).
  8. Coat them in flour, then dip into egg, and dip in the bread crumbs to coat all sides.
  9. Heat vegetable oil in a large pan over medium high heat until it shimmers. Fry them until both sides turn golden brown. It’s done!!!!

Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour. I've made this for years after learning how from a Japanese exchange student. This is a great sidedish for beef! Mix together mashed potatoes and corn. Make into patties that are fat but flat.

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