Japanese Korokke Pan Recipe Video
Today, we are going to see How To Make Korokke Pan. It is Korokke dipped in egg batter and breadcrumbs and deep fried in oil is crispy and delicious. Golden brown colored korokke sandwiched in a bread roll with shredded cabbage is a must try recipe. You can also teach your friends How To Make Korokke Pan after trying this recipe yourself.
Ingredients
| - Korokke Filling - | ||
| Potatoes | 400 Gram | |
| Potatoes | 800 Milliliter | |
| 8g Salt - 1% of the amount of water | ||
| Ground pork | 100 Gram | |
| Coarse salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Nutmeg | 1 Pinch | |
| Sugar in the raw | 2 Teaspoon | |
| Cooking oil | 1 Teaspoon | |
| 1/2 Onion (150g/0.331 lb) | ||
| - Batter for Korokke - | ||
| Egg | 1/2 | |
| Water | 25 Milliliter | |
| Cake flour | 25 Gram | |
| Bread crumbs | 100 Gram, dried | |
| Cooking Oil to deep-fry korokke | ||
| (2 pieces) | ||
| 2 Bread Rolls (Koppepan ) | ||
| 2 Korokke | ||
| Japanese Worcester Sauce | ||
| Cabbage | ||
| Parsley leaves | 4 (Ingredients for Korokke Pan) | |
Directions
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.
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.
Editors Review
Planning a picnic and thinking what to take along? Here's a step by step demonstration of a great Japanese Korokke Pan recipe. These are actually Japanese croquettes sandwiched in bread roll. This dish when served brings instant happiness in your dining room. What are you waiting for? Hit the play button and watch the video now.Chef
