Steps to Make Favorite Potato Korokke

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Potato Korokke. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Potato Korokke, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato Korokke delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potato Korokke is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potato Korokke estimated approx 45 minutes.

To get started with this recipe, we must prepare a few ingredients. You can have Potato Korokke using 13 ingredients and 18 steps. Here is how you can achieve it.

This is the classic korokke: potatoes, meat and cream, formed into a patty and deep fried. So satisfying with a pleasing crunchy crust and a rich delicious fillings. #japanesefood #asianfood #korokke #lunch #sidedish #maincourse #porkmince #russetpotato #doublecream #breadcrumb #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk

Ingredients and spices that need to be Make ready to make Potato Korokke:

1. 450 g Russet or Maris Piper potatoes
2. 2 tbsp butter
3. 115 g Spanish onion peeled and finely crushed
4. 225 g pork mince
5. 2 tbsp soy sauce
6. 2 tbsp sugar
7. Pinch ground black pepper
8. 1/4 cup double cream
9. 140 g flour
10. 2 eggs, beaten
11. 560 g panko breadcrumb
12. Vegetable oil for deep frying
13. 1 cup tonkatsu sauce, shop bought

Steps to make to make Potato Korokke

1. Preheat the oven to 200ºC. Arrange the potatoes on a baking sheet and bake for 20 minutes, until a knife goes through the potatoes easily.
2. Remove from the oven and allow the potatoes to come to room temperature. Alternatively, microwave potatoes for about 10 minutes. When the potatoes have cooled, peel and set aside.
3. Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring constantly for about 1 minutes until they turn translucent.
4. Add the pork and cook, stirring constantly for about 5 minutes until the pork cooks through and any liquid in the pan evaporate. Break apart the pork as you stir. When the pork is ready, transfer to a large mixing bowl.
5. Add the potatoes to the pork and mash together until just combined (a potato masher is ideal here, or use a large spoon).
6. Add the soy sauce, sugar, and pepper and mash together. Add the double cream and mash until all the ingredients are just combined. Do not mash too much. You don’t want the mixture to be too smooth; you want bits of potato to remain.
7. Transfer the potato mixture to a baking sheet and spread it out to make a flat disc about 1 cm thick. Place in the refrigerator uncovered to cool and firm up for about 1 hour.
8. While the potato mixture cooling, prepare 4 plates. Pour the flour onto the first plate. Pour the beaten egg onto the second plate. Pour the panko onto the third plate. Leave the fourth plate empty for now (this plate will hold the breaded karokke).
9. When the potato mixture is ready, remove from the refrigerator and cut into 4 pieces. Form 4 korokke patties, one at a time. Wet your hands, the place one piece of the cooled potato mixture onto your palm. With both hands, gently form it into a patty that resembles a hamburger patty.
10. Do this quickly; if you handle the mixture too much it can get soft and break apart while frying. Repeat for the remaining patties.
11. Heat the oil in the deep fryer or the pan to 170ºC.
12. While the oil is heating, bread the korokke patties one at a time. First, dredge a patty in flour on both sides and shake off the excess flour. Second, dip the patty into the egg, coating both sides. Finally, lay the patty on the panko crumbs.
13. Be careful to handle the korokke very gently so it doesn’t break apart. Place the completed korokke on the empty plate. Repeat with the remaining patties.
14. When the oil has reached 170ºC, carefully slide the korokke into the pan or deep fryer. Deep fry the korokke in batches. Be careful not to overfill the pan, which will lower the cooking temperature.
15. While the korokke are cooking, check the oil temperature with a thermometer. Regulate the heat to maintain a constant 170ºC oil temperature. If the oil is too hot, the korokke will burn, if the oil too low, the korokke will come out soggy and greasy.
16. Cook the korokke for about 3 minutes or until the heat through and turn golden brown (they’re already cooked inside). When they are ready, transfer the korokke to the paper lined plate to drain.
17. Serve immediately with tonkatsu sauce.
18. Enjoy

While this is certainly not the end all be guide to cooking fast and simple lunches it is very good food for thought. The expectation is that this will get your creative juices flowing so that you may prepare excellent lunches for your own family without having to complete too horribly much heavy cooking in the process.

So that's going to wrap this up for this exceptional food Steps to Make Award-winning Potato Korokke. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!