Crispy Potato Korokke (Print Version)
# Ingredients:
→ Base of Potatoes
01 -
Peel and quarter about 2½ pounds of russet potatoes (4 medium ones).
02 -
Butter without salt.
→ Filling with Meat
03 -
Beef that's been ground.
04 -
A white onion, chopped into tiny bits.
05 -
Soy sauce.
06 -
Sugar, granulated.
07 -
Black pepper, ground.
08 -
Flavor it with salt how you like.
→ For the Bread Topping
09 -
Flour for all purposes.
10 -
Eggs, large size.
11 -
Panko crumbs.
12 -
Use canola or another neutral oil for frying.
→ Serving Suggestions
13 -
Try tonkatsu sauce (store-bought or DIY, optional).
# Instructions:
01 -
Cut peeled potatoes into quarters and boil them in water until soft, about 20-25 minutes. Drain properly, put back in the pot while still warm, and mash them smooth. Stir in butter until it melts, then let them sit.
02 -
Warm oil in a skillet on medium heat. Cook finely chopped onion for 3-4 minutes until soft. Toss in the ground beef, breaking it up while it cooks. Mix in soy sauce, sugar, and black pepper. Cook everything a few more minutes until the beef's browned.
03 -
Mix the mashed potatoes with the cooked beef and stir well. Taste and add salt and pepper as needed. Cool it down enough so handling it is easy.
04 -
Form the mix into ovals about 3 inches long and 1 inch thick. Lay them on a baking sheet, cover up with plastic, and chill in the fridge for half an hour or more to firm them.
05 -
Set up 3 plates: one for flour, a second with whisked eggs, and the third with panko crumbs. Dip each patty into the flour, then into eggs, and finally cover them in the panko.
06 -
In a saucepan, heat 1½ inches of oil to 340°F. Fry a few patties at a time for about 3 minutes. Flip them over midway through. Once golden brown, remove them and let them drain on a rack or paper towels.
# Notes:
01 -
Prepare ahead of time and pop into the oven to rewarm without losing crunch.
02 -
Keep a steady oil temperature so they cook evenly.
03 -
This makes roughly 10-12 korokke.