Korokke Recipe (Japanese Meat and Potato Croquette)

Hello everyone I'm Yuto and today on Stachy I'm going to show you how to make delicious Japanese style croquette with flavourful beef and potato filling. Let's get started. The first thing we need to do is boil our potatoes so place a cold pot of water on the stove, add 300 grams of potatoes and a sprinkle of salt. Bring to a boil over medium heat and cook these until they're soft enough to mash. Starting with cold water will help the potatoes cook more evenly all the way through. While we wait let's cook the beef and onions. Start heating your pan on medium and add 15 grams of unsalted butter. Once it's melted add 100 grams of finely diced onion and fry them until soft and slightly translucent. We don't want them to brown too much. Okay when it looks like this add 100 grams of ground beef and fry until browned. Once it's pretty much cooked we're gonna add the seasonings. First we'll add a pinch of salt and pepper, a small pinch of nutmeg powder, then give a mix and add one and a half tablespoons of soy sauce, a teaspoon of sugar and two teaspoons of mirin. Fry until the liquid has absorbed into the meat and then take off the heat and set aside to cool a bit. Okay let's check the potatoes. They've been cooking for about 15 or 20 minutes and they're soft enough to pierce with a fork. Now we can drain the water and transfer them to a heatproof bowl. Add one tablespoon of whole milk and mash them while they're still hot. Once they're more or less smooth add the meat and onions and mix them together until evenly distributed. Before we make these into croquettes we need to cool them so I've put a wide container here and I'm just gonna thinly spread out the filling. Cooling the filling is not only about not burning your hands, it also makes the croquette more stable and less likely to fall apart. Once it gets to room temperature I recommend chilling it in the fridge for 30 minutes. In the meantime I'm gonna make the batter so grab a new bowl and add one egg and 50 milliliters of water. Whisk them until combined then sift in five tablespoons of all-purpose flour and whisk until smooth. So 30 minutes have passed so now I'm going to shape my croquette. Also start heating my oil. The ideal frying temperature is 180 degrees celsius which is about 355 fahrenheit. The standard shape for croquette is round or oval but you can shape them however you like. The recipe makes six decent sized croquettes but you can make them bigger or smaller if you prefer. Just keep in mind that big ones are more likely to break when you fry them, mini ones are great for bentos or parties. Okay now we can coat them. So start by coating them in a thin layer of flour then cover it in the egg batter. Finally coat them in the panko breadcrumbs and place them on a plate. My oil is nice and hot so I'm going to place my croquettes into the pot. My pot is not that big so I'm only frying two at a time. It's important not to overcrowd the as this can lower the temperature of the oil and make the panko greasy. Simply cook them until golden. We don't need to worry about the filling too much because it's already cooked but of course we want it to be warmed through. This should only take a few minutes. Once golden place them on wire rack to drain and fry the rest in batches. Okay these are looking great so let's dish up. You can enjoy this Japanese croquette as part of a meal or just as a snack. They're really great with drizzle of Worcestershire sauce and that's it deliciously crispy on the outside soft and flavorful on the inside Japanese meat and potato croquette. And I have a free mobile app now where you can easily follow the steps during the actual cooking. This is a great way to use as an in kitchen companion after watching my youtube videos. The download link is in the description. Thanks so much for watching and thank you everyone who voted for that one. If you want to know more about this dish or read the written recipe I've put the link to my blog on the screen now. Hope to see you in the next video. Bye.