Original: English

Potato Croquette (Korokke)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A basic recipe for crispy, fluffy, and delicious potato croquettes, taught by food researcher Yukari. They are also delicious when cold, making them perfect for making ahead or for bento boxes. This recipe carefully explains the tips for success, allowing you to enjoy an authentic flavor at home.

📖Cooking Basics

dry（tantanmen）

Steps

Peel and remove the eyes from 500g potatoes, then cut into bite-sized pieces.
🕒 01:49
Place the cut potatoes in a bowl and soak in water for about 5 minutes to remove bitterness.
🕒 02:24
After soaking, drain the potatoes, cover loosely with plastic wrap, and microwave at 600W for 7-8 minutes. 【Here's a tip!】Heat until soft. If they are still hard, heat for an additional time.
🕒 02:41
While the potatoes are heating, finely chop 1/2 onion.
🕒 03:00
Mash the heated potatoes with a masher or fork while they are still hot. Cover with paper to prevent drying. 【Here's a tip!】The ingredients will hold their shape better if they are thoroughly cooled.
🕒 03:49
Heat a thin layer of vegetable oil in a frying pan over medium heat for about 30 seconds, then add 150g ground meat and stir-fry until it spreads evenly.
🕒 04:19
When the ground meat is about half cooked, add the chopped onion and 1 tbsp cooking sake, and stir-fry until the onion becomes translucent.
🕒 04:44
Once the onion is translucent, add 1 tsp sugar and 1 tbsp mirin, and stir-fry for about 30 seconds to add sweetness.
🕒 05:12
Add 1 tbsp soy sauce, 1/2 tsp dashi powder, and salt and pepper to taste, and stir-fry for about 1 minute while evaporating the moisture. 【Here's a tip!】It's okay if the moisture isn't completely evaporated.
🕒 05:30
Add the mashed potatoes and stir-fry over medium heat for about 1 minute, evaporating the moisture. Stir well to prevent burning.
🕒 05:56
Spread the stir-fried ingredients on a tray, cover with plastic wrap pressed against the surface, and cool thoroughly. 【Here's a tip!】Spreading it on a larger tray will help it cool down faster.
🕒 06:21
While the croquette ingredients are cooling, make the batter. Crack 1 egg and 1 tbsp water into a bowl and mix well.
🕒 07:03
Add 3 tbsp all-purpose flour to the egg mixture and mix well to avoid lumps, completing the batter.
🕒 07:16
Divide the cooled ingredients into 6 portions, roll them into shape, removing air bubbles, and form them into croquettes. 【Here's a tip!】It's easier for the shape to collapse if you work with warm ingredients, so make sure to cool them thoroughly before shaping.
🕒 07:35
Dip the shaped croquettes into the batter, letting excess liquid drip off, then coat them evenly with breadcrumbs to taste, and lightly reshape. 【Here's a tip!】Using batter will help the coating adhere better and result in a crispier finish.
🕒 08:19
Add about 1cm to 1.5cm of frying oil (about half the thickness of the croquette) to a frying pan or pot and heat to 170°C over medium heat. 【Here's a tip!】The oil is at the right temperature when small bubbles appear around chopsticks inserted into it.
🕒 08:54
Once the oil reaches the correct temperature, carefully add the croquettes to avoid burns and fry for about 3 minutes. 【Here's a tip!】Do not touch the croquettes until the coating solidifies after you start frying. Touching them with chopsticks or other utensils can cause the coating to peel off.
🕒 09:18
Once they are a nice golden brown, remove them from the oil and drain on a wire rack. When frying a second batch or subsequent batches, make sure to remove any debris from the oil before frying.
🕒 10:13