(makes 12)
Korokke, the Japanese version of the croquette, are big in Japan. Unlike the original French version they contain meat and vegetables and come in all kinds of flavours. The other special thing about Japanese Korokke is they are rarely used as side dishes and are typically eaten as a street food type snack, or even as a meal. Beef curry is probably one of the more unique flavours and well worth trying.
- Minced Beef (200g)
- Sweet Potatoes (500g)
- Onion (1)
- Cream Cheese (125g)
- Eggs (3)
- Bread (3 slices)
- Curry Powder
- Corn Starch
- Worcestershire Sauce
- Mirin
- Nutmeg
- Paprika
Preparation
- Leave three slices of bread without any wrapping in the fridge overnight.
- Boil 500g of sweet potatoes for 25 minutes. Use just enough water to cover the sweet potatoes and reserve the flavoured water after boiling.
- Drain away the water into a container for later use and allow the sweet potatoes to cool in the pot. Then peel, dice and finally mash the sweet potatoes with a fork. There is no need to completely pulverize the sweet potato, you want a bit of texture.
- Pour 1/4 cup of the reserved water into a bowl. Stir in 2T curry powder, 1T mirin, 1t worcestershire sauce, 1t nutmeg, 1t salt. Marinate 200g of minced beef in the mixture for 15 minutes.
- Peel and dice one onion into 1cm sized pieces. In a few T of oil, pan fry the onion bits until they are limp, but before they brown too much. Add the beef and stir fry until the beef is cooked.
- With the fire still going, make a hole in the middle of the pan and add 125g (about 4T) of cream cheese. Spoon in a few T of the reserved water and move a spatula over the cream cheese in a circular motion until it has liquified (see picture).
- Add the mashed sweet potato and mix everything together well. Turn off the heat and allow to cool. Keep the ‘filling’ in the fridge for a minimum of several hours.
- Cut the dried bread into croutons and desiccate further in a toaster oven at 120oC for 15 minutes. If you don’t have a toaster oven, toast before dicing the bread.
- Place the croutons on a piece of foil and methodically crush with the jagged face of a meat mallet. There is no need to hammer; simply press down firmly on the smooth face of the mallet head (see picture). Again, there is no need to completely pulverize the bread, you want some variety in crumb size.
- Prepare three shallow dishes, one with the bread crumbs, one with 1/4 cup of corn starch and in the third one beat 3 eggs with 1/2t of salt.
- Warm up oil in a pot for deep frying. The temperature is right when a bread crumb thrown in creates bubbles.
- Spoon an amount of filling equal in size to an XL egg into your hand. Shape this into a log. Roll the log first in the cornstarch to get a thick coating of starch, then quickly in the egg. Finally roll the log in the bread crumbs. Immediately deep fry. Repeat until all the mashed sweet potato is used up. As the insides are already cooked, you can adjust the heat as you like to produce a nice deep orange finish for your Korokke.
- Roll the croquettes while cooking occasionally to ensure even cooking. When a croquette is done, place it on a bed of paper towels to absorb excess oil.
- Serve your croquettes with a mayonnaise flavoured with paprika.
Notes
- If you leave your bread to dry in the fridge for several days, you can skip the toasting part and crush right after cutting into croutons.
- Cumin is not curry powder, it is not even the biggest component of curry powder. If you wish to mix your own, you can use the labelling on this package curry powder as a guide to the proportions of each ingredient.
- When coating the croquettes you can cover the ends by pushing the material up against the top and bottom of the log. This will reduce the handling of the croquettes and help them keep their shape.
- Yes I used sweet potato instead of potato. It is not uncommon to use something other than potato for Korokke in Japan, for instance yam, pumpkin or taro.
- If you want your Korokke to look exactly like the real McCoy you have to buy something called Panko Crumbs instead of crushing your own breadcrumbs. They are leafy crumbs which allows them to be bigger than regular crumbs.
- Steps 12-13 are best done by a two person team.
- The croquettes will continue to brown a bit after you remove them from the oil, so don’t over brown them.
- If want to make the shape perfect, you can roll your filling in cling film into (4?) long sausages. Place the sausages in the freezer for 15 minutes to harden them further before frying, but don’t completely freeze them solid. If you want it fast and easy, you can also make your croquettes in the shape of mini hamburgers.