How to Make Korokke Pan (Croquette Bun)

cookingwithdog | September 16, 2009
Ingredients for Korokke
(8 pieces)

- Korokke Filling -
400g Danshaku Potatoes (0.882 lb) - use potatoes with high starch content
800ml Water to cook potatoes (3.38 u.s. cup)
8g Salt - 1% of the amount of water

100g Mixture of Ground Beef and Pork (3.53 oz)
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp Raw Sugar
1 tsp Cooking Oil
1/2 Onion (150g/0.331 lb)

- Batter for Korokke -
1/2 Egg
25ml Water (5 tsp)
25g Cake Flour (0.882 oz)

100g Raw Bread Crumbs (3.53 oz) - moist dried bread crumbs with water if you can't find raw one
Cooking Oil to deep-fry korokke

Ingredients for Korokke Pan
(2 pieces)
2 Bread Rolls (Koppepan )
2 Korokke
Japanese Worcester Sauce
Cabbage
Parsley Leaves

** 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.
Category:
Howto & Style
Tags:
cooking Japanese food recipe korokke pan croquette bun danshaku potato nutmeg bread crumbs Worcester sauce コロッケパン 料理 レシピ クッキング 作り方