Japanese korokke

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare all ingredients. Take medium sized potatoes. Instead of tree mushrooms, you can use shitake or champignons. If the mushrooms are dry, soak them in water overnight, and the next morning, drain the liquid and rinse the mushrooms. Instead of minced pork, you can use beef or chicken. Eggs use category C0. Special Japanese panko breadcrumbs can be replaced with regular breadcrumbs.

2. STEP 2

   

   Peel the potatoes and boil in slightly salted water until tender. To make the potatoes boil faster, cut them into several pieces. When the potatoes are ready, drain the water; there should be no liquid left in the pan.

3. STEP 3

   

   Return the pan with the potatoes to the heat and evaporate the remaining water over low heat, but do not burn the potatoes themselves. After this, use a potato masher to mash the potatoes. However, unlike mashed potatoes, you can leave small potato lumps for this dish. Cover the pan with a lid and set aside.

4. STEP 4

   

   Peel the onion, rinse under running water and cut into cubes. You can also chop the onion using a blender, but you should not chop the onion coarsely. Peel the carrots and grate on a coarse grater. Also finely chop the soaked dried mushrooms.

5. STEP 5

   

   Pour vegetable oil into a frying pan and let it heat up, then fry the chopped onion in the hot oil. Then add the grated carrots and chopped wood mushrooms, continue to simmer the vegetables until soft.

6. STEP 6

   

   Add minced meat to the fried vegetables and, breaking up any lumps, fry the meat until all the liquid has completely evaporated. Then set the stove to the highest heat and fry the minced meat for 1-2 minutes, stirring it all the time. While frying, salt and pepper the meat filling.

7. STEP 7

   

   Transfer the meat filling into a pan with mashed potatoes, crack in the chicken egg and mix very well so that all ingredients are evenly distributed. Now let the mixture cool so that you don’t burn your hands when sculpting the korokke.

8. STEP 8

   

   In a bowl, beat a chicken egg, pour in soy sauce and whisk lightly with a whisk. If you don’t have soy sauce at home, you can replace it with cold water or milk, adding a little salt to the egg mass. Sift the flour onto a separate plate; this will remove unnecessary impurities and debris that may be in this product. Spread panko breadcrumbs onto another plate. These prepared products will allow you to quickly bread the korokke.

9. STEP 9

   

   When the potato mixture with meat and vegetables becomes warm, form it into balls of any shape: oval, round or in the form of balls.

10. STEP 10

    

    Dip the formed meatballs first in wheat flour, then dip in egg batter, and then roll in special panko breadcrumbs, gently pressing the meatballs onto the cereal so that they are completely covered with breading.

11. STEP 11

    

    Heat the vegetable oil well in a frying pan. The oil must be heated very well so that the breading sets well. When the oil is hot, place the korokke in the pan and fry them on both sides until golden brown. Then place the fried korokke on paper towels to remove excess oil.

12. STEP 12

    

    We serve hot korokke on the table as a separate dish or serve it as a side dish.