Korokke (Japanese croquette) is one of my comfort food.
It tastes nice even after it cools down, so I suggest you to make extra for your next day Bento.
My favorite is Korokke pan (sandwich with croquette, tonkatsu sauce, and shredded cabbage) for the breakfast
Ingredients (16-20 pieces, about 6 servings):
900g potatoes (after peel off)
400g ground meat (beef or pork)
2 onions, chopped finely
- Peel off the potatoes, cut into 4-6 pieces. Boil them until they’re cooked, then mush them.
- At the same time, sautee the chopped onion with 1 Tbs. of vegetable oil in the another pan. When the onion became soft, add the ground meat then adjust the taste with S&P.
(It will be mixed with mushed potatoes, so please make sure to add salt enough)
- Mix mushed potato and cooked onion and meat well.
- Make ball shape with (3), toss the flour, beaten egg, and Panko.
(same way as making Tonkatsu)
- Deep-fry until croquette became golden brown.
- Serve the croquette with Tonkatsu sauce and shredded cabbage.
And for today’s dessert, I’m making Kinkan (kumquat) tart.. <3
By the way, I gave a birth of our first baby on the early Feb.
It’s such a great experience and made me more interested in cooking, since everything I eat make the baby (even after he came out of my tummy)
I delivered Josanin (maternity hospival) which cares more about the natural birth, food and exercise, rather than the medical treatment.
I want to introduce some about them here very soon.