Ingredients
Units
Scale
- 4 russet potatoes, boiled, After the potato is cooked and before you mash it, drain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides. Then, drain again and roughly-mash
- 1 large onion, finely-diced
- 1 scallion, minced
- 1 small carrot, peeled and very finely-ground or minced
- 1/4 cup very finely-diced peeled daikon or water chestnuts (peeled if fresh, or just use those from a can, if you must)
- 2 Tbsp. neutral oil
- 1 lb. ground American Kobe-style beef (85% lean)
- 1 1/2 Tbsp. white miso
- 1 egg
- 1/4 tsp. freshly-ground white pepper
- Freshly-ground black pepper to taste
- 1 Tbsp. Japanese curry powder or to taste
- 1/2 Tbsp. shiitake mushroom powder
- 3 tsp. finely-ground shrimp chips
- 1 1/2 tsp. shichimi seasoning, ground to a powder in a spice grinder
- 2-3 eggs, lightly-beaten (put into a shallow plate)
- 2 cups Panko breadcrumbs (put into a shallow plate)
- 1/2 cup cake flour - (put into a shallow plate)
- corn oil for deep frying
- ***
- Japanese tonkatsu sauce (strongly preferred) or A1 steak sauce (a poor substitute for Tonkatsu sauce, but it does work)
Instructions
- In a large skillet, heat the oil over medium-high heat. Put in the onion and sauté until soft.
- Add the vegetables and cook until they too are soft.
- Add the meat and break it up with a wooden spoon. When the meat is cooked, add all the seasonings. Turn off the heat.
- Add the meat mixture to the mashed potatoes and mix it all up well together with the 1 egg in it. Let it rest and cool down a little so you can work it with your hands.
- As the mixture is still warm, start making your Croquette patties. Form them into balls and flatten them.
- Dredge each croquette balls into the flour – egg – breadcrumbs plates in that specific order.
- Deep fry the croquette until golden brown. Transfer Korokke to paper towels and let the oil be fully absorbed. Serve immediately with Tonkatsu Sauce.