I still prefer buying korokke from a butcher, though. Hi Kailey, thank you! The temperature of the oil should be about 180C/320F. Add turmeric, white … And there you have it, assuming you managed to avert total disaster, you’ve just whipped up a week’s worth of hearty, home-cooked meals for less than the price of a two-entree plate from Panda Express. I have made your recipe twice this week (at my teenagers’ insistence) but with vegetables (carrots, peas, pumpkin and spring onions) not mince. Cover partially (it splatters) and stir every few minutes, until the mixture reduces 1/2 in volume and starts to caramelize on the sides/bottoms of the pot, approx 10 min. Melt the bittersweet chocolate into the sauce at the end. But these were not the most shameful episodes you see. Add the chicken (or beef) stock, whole milk and Japanese curry cubes. Sprinkle with toasted ground black/white sesames, and serve with shredded cabbage w/ sesame dressing and Japanese pickles. 1. I am a Canadian living in Japan and your recipes are life saving. The futile attempt to lighten up the dish by baking the hamburger croquette with pre-baked panko was immediately discarded by the man whose eyes no longer reflected sensibility (but perhaps you still can). Heat oil in a deep fry pan over medium heat. It took me a while to get the flavour close to those you can get from the butcher in Japan, but I think the korokke in this recipe is pretty close. Trim the edges off then torn into small pieces. 5. Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Add curry mix (I like to cut the big block into smaller pieces so it mixes faster) and stir until evenly mixed. Add enough vegetable oil to a frying-pot until it reaches 2″ deep, and heat over medium-high heat. Korokke (コロッケ, potato and ground meat croquette) is somewhat different from any other croquette. The oil is ready when a wooden chopstick is inserted into the center of the oil, small bubbles form quickly on the edges. Mix Japanese panko breadcrumbs evenly with 4 tbsp of peanut oil, 1/2 tsp of salt and 1/4 tsp of freshly ground black pepper on a baking sheet. But just when I thought we’ve left this ill-willed restaurant behind in Hong Kong, a brand new clinical side-effect has surfaced in the last couple weeks, and I’m not sure what to make of it yet…. Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through. All the other recipes I have read are just potato and onions with pepper and salt. I can’t wait to try this … and I LOVE your trick for looking for the less sweet versions and adjusting to taste. Korokke (コロッケ, potato and ground meat croquette) is one of the very popular Japanese home cooking dishes. Lay a sheet of foil on the bottom of a preheated 375ºF/190ºC oven, then place the baking rack directly into the oven without a baking sheet (to expose the bottom of patties to more heat). Nothing is so satisfying than taking a big bite into the freshly fried hot korokke. Korokke is also coated with panko breadcrumbs, which are much more coarse than usual breadcrumbs and make the outside of korokke very crunchy when deep fried. Turn the heat on high and bring to a simmer. I'm going to make it again tonight. The quintessential paper-thin shredded cabbage, which may seemed at first as nothing more than a defensive argument against overindulgence, turns out to be a much needed compliment especially paired with a tangy sesame dressing. I love movies. Remove the core from the cabbage, then with a mandolin-slicer or truffle-shaver (yes that’s what I used), shave the cabbage into super paper-thin shreds. Mix the ground beef evenly with very finely diced onion, worcestershire sauce, sea salt and black pepper (do this right before cooking or the meat and onion will emit water). Crunchy outside, fluffy and a little bit sweet inside. Given that they were both teachers, they valued morals and were very strict with manners. Flatten them and shape into oval patties, about 2cm/¾” thick. While I will not claim that hamburger curry (or any other local dish for that matter), is completely original, it’s a distinctly local spin on curry, a down-to-earth dish that wouldn’t feel out of place at a beachside family potluck, and most importantly, is cheap and easy to make. If you find a little butcher which sells korokke, they are usually great. An extra thick and juicy minced beef-patty flavoured with finely minced onions and worcestershire sauce, double-breaded in fluffy and lace-like panko then fried to the meticulous, perfect shades of deep golden brown-ness. Read More…, Korokke (Japanese Potato and Ground Meat Croquettes). ground beef, cost: $2.00 [go ahead and buy the cheapest grade, we’ll be draining off the fat anyways]. Filed Under: All Recipes, Everyone's Favourites, Main, Pork. Their korokke is good. Katsu Curry (Japanese Curry with Chicken Cutlet). I had the menchi katsu the other day and ohmygod I died and went to heaven. Divide into 4 equal portions (or 3 portions for giant katsu like I did) and shape into thick patties. Lower heat and simmer for another 20 minutes. Coat the patty with flour on all sides, then with beaten eggs, then into the baked panko. Then add the panko bread crumbs last. Then of course the equally, if not more important component of this ensemble, is the crème de la crème… the King’s jewel of Japanese curry sauce, with extra dark seasonings of pureed fruits and spices, plus the final coronation of melted bittersweet chocolate. Hi, I’m Mandy Lee, Taiwan-born, Vancouver-raised, and slow-aged in New York for the better part of my life. So glad I stumbled across your site. Let the sauce sit for at least a few hours if you can, or better yet overnight, to deepen in flavour. I mean it must…, I’m not suggesting anyone to panic if similar clinical signs start to emerge in your marital routines or relationship. Put potatoes in a saucepan and add water to cover the potatoes sufficiently. It is an abomination warped by one of Japanese’s many talents, to adapt foreign cuisines by rendering them unrecognizable. When my mother saw me eating a korokke while walking along the street, she almost had a fit. Have it with tonkatsu sauce (sweet Worcestershire sauce). Until moving to Beijing where, out of sheer desperation and agony, I started Lady and Pups – an angry food blog in 2012, my misery outlet where it marked the beginning of my pre-midlife crisis. The sole intention of such item being offered in the lunch-menu, in an area dominated by business activities, is to cripple the very structure of any work-force and reduce thinking minds into bricks of day-old gummy oatmeals in the afternoon that follows…  A neo-modern Japanese invasion. Set aside. They made korokke from scratch with secret seasoning. Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the skillet. Instead of the flat oval shape which is the traditional korokke as in this recipe, you may have the flat round shape, the log shape and the ball shape. Shoulders hunched and holding my sympathy hostage, his unspoken demand for a more nourishing dinner were usually met without any challenge. 4. Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes. Keep in mind that the recipe above is just a rough set of guidelines for quick, cheap, and easy hamburger curry catered to my tastes. You’ve just completed the hardest step! You can breeze Korokke before deep frying. If you compare the sound of croquette and korokke, you can hear the similarity, can’t you? Hi Saniye, you can replace sake with the same amount of broth (low sodium). Gently pat the panko to adhere to the patty, then dip the 2 flat sides again into beaten eggs and more panko to create a thicker crust. If you can’t find Japanese breadcrumbs at Asian grocery shops, you can make them by placing stale white bread in the blender and coarsely grinding it. Whisk sesame paste, light soy sauce, mayonnaise, rice vinegar, toasted sesame oil, sugar and grated ginger together until even. In a large pan, heat 1 Tbsp oil over medium heat and place the patties gently on the pan. Bake in the oven for 15 min, stirring every few minutes, until the panko are golden browned. Bake for 25 to 30 minutes, depending on the size and thickness of the patties, until cooked. japanese curry is totally underrated. Great work Mandy and even I can try this at home without a fire starting in my kitchen. It’s pretty close to what you get in Japan, I hope. To continue, I guess I have to present the evidence of its first symptomatic appearance…. I want to eat the screen. To make fresh panko, lay sliced soft white bread (preferably from Asian bakeries) on a surface uncovered for a few hours or overnight to dry. Fry either frozen or slightly thawed in microwave. While the French croquette is made with béchamel sauce, the inside of the traditional korokke is mainly potato with small amount of ground meat and onion. *Faints* This is amazing!!! You should know that I excel at giving unsolicited opinions. Don't think it could get any simpler. It’s a great idea to make vegetable korokke like you did. Stir … Whenever I returned to Tokyo to see my parents, I never missed buying a korokke from the butcher my parents used to buy meat from. Add the beef and 3 cups of water and bring to a boil. WOW! From then on, I take his lunch answers – “a few bites on a 6″ cold-cut subway and 1/2 of an oatmeal cookie”, “a small steamed bun with a little side of sautéed pepper and beef, but very little beef”, “a box of noodle that I ate half-way… only”, “zucchinis…”, “NO lunch” – with the scars of the deceived. Shake the pot over high heat for 15-20 seconds to evaporate excess moisture. To adapt to Japanese palette, even the kinds listed as “less sweet” and “spicy”, their flavours tend to be on the sweeter side compared to traditional Indian curries. Brown and drain the ground beef. It’s no excuse but I suppose it’s triggered by the frustration of eating at a restaurant in Beijing a couple times that specializes in tonkatsu (pork loin cutlet). When I was a child, korokke was sold at the butcher. Makes:  4 menchi katsu/hamburger croquette. It was so good. This tradition still exists and you can buy korokke at most butchers. Pre-heat oven at 400. I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now you can too! Extra bold Japanese-style curry sauce: makes 2 cups. Hi Kathleen, thank you! i like jason’s style. Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.

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