Japanese Korokke Pan
|For korokke filling|
|Danshaku potatoes||3⁄4 Pound (400g, use potatoes with high starch content)|
|Water||3 1⁄3 Cup (53.33 tbs) (800ml, to cook potatoes)|
|Salt||8 Gram (1% of the amount of water)|
|Ground beef and pork||3 1⁄2 Ounce (100g)|
|Coarse salt||1⁄2 Teaspoon|
|Raw sugar||2 Teaspoon|
|Cooking oil||1 Teaspoon|
|Onion||1⁄3 Pound (1/2 Onion, 150g)|
|For batter for korokke|
|Water||5 Teaspoon (25ml)|
|Cake flour||3⁄4 Ounce (25g)|
|Bread crumbs||3 1⁄2 Ounce (100g, moist dried bread crumbs with water if you can't find raw one)|
|Cooking oil||1 1⁄2 Cup (24 tbs) (to deep-fry korokke)|
|Bread rolls||2 (Koppepan)|
|Japanese worcestershire sauce||2 Tablespoon|
1. Peel the potato and remove the sprouts. Cut them into 2 or 3 pieces.
2. Slice the onion with the root part intact. Slice it parallel to the cutting board. Then chop into fine pieces.
3. Remove the firm part of the cabbage and chop the cabbage into very fine strip.
4. Place the potatoes in a pot of water, add measured amount of salt, place the lid and turn on the burner.
5. When it starts to boil, lower the flame and let it cook for 15 minutes.
6. Check if the potatoes are cooked and discard the water.
7. Put the pot back onto the burner and shake it to evaporate excess of water. Mash the potatoes while they are still hot.
8. Cover the pot of mashed potato with a wet kitchen towel and replace the lid.
9. Heat oil in a pan and fry the ground beef and pork meat mixture. Grate the meat into small pieces and cook thoroughly until brown and aromatic.
10. Add salt,pepper, nutmeg and rose sugar to the meat. Stir to mix well.
11. Add the chopped onion and fry until clear.
12. Turn off the burner and add the meat mixture to the mashed potato.
13. Stir to mix and taste the korokke and add salt and pepper to taste.
14. Transfer the korokke to a baking tray and spread. Remove air and let it cool down.
15. Divide the potato mixture into 8 equal halves and shape them into balls.
16. To make the batter, break one egg and whisk it thoroughly with a chopstick.
17. Measure the egg and add water, put the cake flour through a wired sieve.
18. Stir the mixture thoroughly to remove any lumps.
19. Cover your hand with a poly cover and hold the korokke and dip it in the egg batter. Then over the bread crumbs and cover all sides.
20. Gently roll the korokke with hand to evenly coat the bread crumbs.
21. These korokees can be refrigerated and deep fried when needed.
22. Heat oil to 360 degree Fahrenheit. Check by putting the breadcrumb.
23. Deep fry the korokke and flip frequently.
25. Take them out when they are lightly brown and place over a baking rack.
26. Cut each bread roll with a knife. Cut the korokke into half.
27. Open up the cut strip of the bread and place the fine strips of cabbage inside it.
28. Add your favorite sauce over the cabbage and place the korokke with the cut side facing inside.
29. Finally garnish with a bunch of fresh parsley.
** Cooking too many korokke at once lowers the oil temperature, causing the outer skin of the korokke to crumble down. Do not move the korokke in oil until they are slightly colored.
How to Deep-Fry Frozen Korokke
1. Place frozen korokke in a frying pan.
2. Pour frying oil over the korokke until covered, turn on the burner, and deep-fry at medium heat.
3. Do not touch the korokke until slightly colored and gently flip them over.
4. When the surface becomes golden brown, they are ready to serve.