Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas Recipe #78082
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.
by Daydream
50 min | 20 min prep
SERVES 4
- 1 lb potato, peeled and diced
- 1/4 lb ground beef
- 1/2 medium onion, finely chopped
- 1-2 teaspoon curry powder (to taste)
- salt
- pepper
- freshly grated nutmeg, to taste
- 2 eggs, beaten
- 1/2 cup flour
- 2 cups panko or unseasoned breadcrumbs
- 3 cups peanut oil (for deep-frying)
- 2 cups shredded cabbage
Tonkatsu Sauce
- 1 teaspoon dry yellow mustard powder
- 4 teaspoons sake (rice wine) or use dry sherry
- 1/4 cup ketchup
- 4 teaspoons rice wine vinegar
- 4 teaspoons soy sauce
- 4 teaspoons Worcestershire sauce
- 4 teaspoons sugar
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 teaspoon minced garlic
- Boil the diced potatoes in salted water, until tender.
- Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
- Add the chopped onion to the beef, and saute until tender.
- Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
- Cook for a few minutes, then remove from heat.
- Drain cooked potatoes and mash until smooth.
- Combine the meat mixture with the mashed potatoes.
- Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
- Divide the mashed combination into 16 equal portions.
- Form each portion into a small sausage shape.
- Dredge each portion in flour, then dip each into the remainder of the beaten egg.
- Coat each croquette with panko or unseasoned breadcrumbs.
- Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
- Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
- Heat peanut oil in a wok on high, or until just smoking.
- Deep-fry the croquettes a couple at time until lightly browned.
- Drain on paper towels and keep warm.
- Repeat with remaining croquettes until finished.
- Serve over shredded cabbage and drizzle with Tonkatsu sauce.
- For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
- Whisk until smooth.
- Add remaining ingredients and mix well until thoroughly blended.
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