Plat
Korokke (Japanese Potato Croquettes with Pork and Cheese)
1 hPour 8Nutri-Score C€€
C
1 h
1 hKorokke (Japanese Potato Croquettes with Pork and Cheese)
recette de
cookingwithcarby
@cookingwithcarby
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
russet potatoes (peeled)Fruits et légumes800 g
onion (diced)Fruits et légumes1 morceau
vegetable oil (for frying the filling and deep frying)Épicerie30 ml
ground porkViandes250 g
soy sauceÉpicerie15 ml- mirinÉpicerie15 ml
salt (for the water and seasoning)Épices5 g
black pepper (ground)Épices1 g
cheese (cut into cubes)Produits laitiers100 g
flour (for breading)Épicerie60 g
eggs (beaten)Produits laitiers2 morceaux- panko breadcrumbsBoulangerie100 g
- tonkatsu sauce (for dipping)Épicerie60 ml
par portion
Nutrition
185kcal
- Glucides
- 22 g
- Protéines
- 7 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier ×3
Presse-purée
Passoire- Friteuse
- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Cook the potatoes
- Place the potatoes in a saucepan of cold salted water.
- Bring to a boil and cook until fork tender.
- Drain the potatoes.
- Étape 2
Make the pork and onion filling
- Dice the onion and cook it in a pan with a little oil until translucent.
- Add the ground pork and cook until nearly done.
- Add the soy sauce and mirin and finish cooking.
- Étape 3
Mash and combine
- Mash the potatoes, leaving some rough chunks.
- Add the pork and onion mixture, salt and pepper and mix to combine.
- Étape 4
Shape around the cheese
- Form the potato mixture into palm-sized rounds.
- Press a cheese cube into each round and wrap the potato tightly around it.
- Étape 5
Bread the croquettes
- Coat each croquette in flour.
- Dip in the beaten egg.
- Roll in the panko breadcrumbs.
- Étape 6
Fry until golden
- Fry the croquettes for a couple of minutes on each side until golden brown.
- Let them drain on a wire rack.
- Étape 7
Serve
- Serve hot with tonkatsu sauce for dipping.