Recreate Lawson's popular "Tokke-koro" at home! These croquettes are characterized by their melty texture, like mashed nikujaga. Crispy on the outside, melty on the inside. Try this dish that goes great with rice.
Ingredients
Main Ingredients (Serves 6)
- 300g Potatoes
- 60g Onion
- 100g Ground meat blend
- 1 tsp Salad oil
- 4 tbsp All-purpose flour
- 1 Egg
- Panko (raw) to taste
- 1 tsp Potato starch
Seasonings
- [A] 3 tbsp Water
- [A] 2 tbsp Mirin
- [A] 2 tbsp Soy sauce
- [A] 1 tsp Sugar
- [A] 1/2 tsp Dashi powder
- [B] 1 tsp Soy sauce
- [B] 1 tsp Sugar
- [B] 1/4 tsp Salt and pepper
- [C] 2 tsp Water
- [D] 2 tbsp Water
- [E] A pinch of salt
Steps
- Peel 60g of onion and mince.
- Peel 300g of potatoes, remove any eyes, and cut into bite-sized pieces for even cooking.
- Add a pinch of salt to boiling water and boil the cut potatoes.
- Add 1 tsp of salad oil to a frying pan and heat.
- Add minced onion and sauté until softened.
- Add 100g of ground meat blend and sauté until cooked through.
- Add 3 tbsp water, 2 tbsp mirin, 2 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp dashi powder, and bring to a boil.
- Once boiling and the alcohol has evaporated, turn off the heat, add 1 tsp potato starch dissolved in water, and thicken until the ingredients are cohesive.
- When the boiled potatoes are tender enough for a skewer to pass through easily, remove from heat and mash with a fork or masher.
- Mash until slightly coarse, then take about 1/3 of the mixture and set aside.
- Mash the remaining potatoes (excluding the portion set aside) even more finely and thoroughly.
- Add the sautéed and thickened ground meat and onion mixture, and knead until sticky.
- Add the coarsely mashed potatoes that were set aside and mix.
- Adjust seasoning with 1 tsp soy sauce, 1 tsp sugar, and 1/4 tsp salt and pepper as needed.
- Transfer the croquette mixture to a tray lined with plastic wrap, cover with plastic wrap, and chill in the refrigerator for 1 to 3 hours to firm up.
- In a separate bowl, mix 4 tbsp all-purpose flour, 2 tbsp water, and 1 egg until smooth, creating a batter.
- Spread raw panko on a tray.
- Divide the chilled croquette mixture into 6 portions and shape them into balls.
- Dip the shaped croquette balls into the batter, then coat them with raw panko, pressing lightly to ensure there are no gaps.
- Fry the croquettes in oil heated to 160-170°C (320-338°F), in small batches.
- Fry for about 1 to 3 minutes per side. Remove when golden brown. [This is the key!] Overfrying can cause cracks, so remove when lightly browned.
- Arrange the fried croquettes on a plate. Garnish with cabbage if desired.
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