We are making Korokke Pan with crispy deep-fried batter. Freshly made korokke goes great with cabbage and toasted bread. The korokke is fried perfectly crisp and so tasty!
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| Cook Time | 45 minutes |
| Cooling the filling on a tray is not included in cook time. |
| Servings |
pieces (Korokke)
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Korokke Filling
400 g Potatoes use potatoes with high starch content, ex. danshaku potato 800 ml Water to cook potatoes 8 g Salt 1% of the amount of water 1/2 Onion 150g/5.3 oz for 8 pieces 100 g Ground Beef and Pork 1/2 tsp Coarse Salt 1 pinch Pepper 1 pinch Nutmeg 2 tsp Beet Sugar substitute: regular sugar or raw sugar 1 tsp Vegetable Oil
Batter
1/2 Egg 25 ml Water 25 g Cake Flour or All Purpose Flour
Other Ingredients
100 g Soft Panko moist dried bread crumbs with water if not available Frying Oil to deep-fry korokke
Korokke Pan (2 people)
2 Hot Dog Bun koppepan with rye 2 Korokke Japanese Worcester Sauce use your favorite sauce, ex. oyster sauce or herb sauce Cabbage Leaves chopped Parsley Leaves
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's cut the ingredients for korokke pan. Peel the potatoes. Remove the sprouts. Cut each potato into 2 or 3 pieces.
- Slice into the onion with the root end attached. Make cuts across the onion pararell to the cutting surfacek. Chop across the other two cuts and mince well.
- Remove the firm part of the cabbage. Stack the cabbage leaves and chop them into very fine strip.
- Let's make filling for korokke. Place the potatoes in a pot of water. Add 1% amount of salt to the water.
- Place a lid on and turn on the burner. When it boils, reduce the heat, and cook for about 15 minutes.
- Pierce the potatoes to check if they are cooked all the way.
- Cover, and discard the boiling water.
- Re-place the pot over the burner. Swish the potatoes in the pot and let the excess water evaporize.
- Turn off the burner and mash the potatoes while they are still hot.
- Cover with a kitchen towel and re-place the lid.
- Let's fry the meat. Heat cooking oil in a frying pan. Fry the ground beef and pork mixture.
- Beak the meat into small pieces and cook thoroughly until aromatic.
- Add salt, pepper, nutmeg and raw sugar to the meat. Stir until mixed well.
- Add the chopped onion.
- Fry until translucent, and turn off the burner.
- Add the meat mixture to the mashed potato. Stir to combine.
- Taste the korokke filling first, and add salt and pepper to your own liking.
- Put the filling in a baking tray. Flatten the filling, remove the air inside, and let it cool down.
- Divide the filling into 8 pieces and shape them into round forms.
- Let's make batter for korokke. Crack the egg into a bowl. Beat the egg thoroughly with chopsticks. Measure the egg and add water.
- Put cake flour through a wire sieve.
- Stir the mixture thoroughly and get rid of any lumps.
- Cover your hand with a plastic bag and dip the korokke into the batter.
- Apply soft bread crumbs to the filling.
- Gently rotate the korokke in your hand and evenly coat them with bread crumbs.
- You can freeze and leave korokke at this point and deep-fry them when you need.
- Let's deep-fry the korokke. Drop a piece of bread crumb into frying oil to check if the temperature is right. It should be at 180°C (360°F).
- Remove excess bread crumbs and gently place the korokke in the oil.
- Do not move the korokke in oil until they are slightly colored. When they are slightly colored, gently move the korokke to cook evenly. Flip them over.
- When the surface becomes golden brown, remove, and place the korokke on a baking rack.
- Let's make korokke pan. Make cuts in each bread roll with a knife.
- Cut the korokke in half.
- Open the cuts of the bread. Put the cabbage strips in the cuts. Add your favorite sauce on the cabbage.
- Place the korokke on top. Finally, garnish with parsley leaves. You can also toast the bread before you add toppings.
How to Deep-Fry Frozen Korokke
- Place frozen korokke in a frying pan. Pour frying oil over the korokke until covered, turn on the burner, and deep-fry at medium heat. Do not touch the korokke until slightly colored and gently flip them over. When the surface becomes golden brown, they are ready to serve.
Recipe Notes
If you can't find soft bread crumbs for making korokke, moist dried bread crumbs with water.
Cooking too many korokke at once lowers the oil temperature, causing the outer skin of the korokke to crumble down.
A danshaku potato is a Japanese variety of potato with high starch content. This article explains the history of danshaku potatoes.🥔 We think your potatoes should be fine. Please give it a try.😊