One of the dishes that I’ve decided to make for the modern Japanese feast is one that is called Korokke.
Crunchy on the outside and soft inside, these small bites are a good way to start off the night.
The Korokke is not created by the Japanese but it is a recipe that evolved from the French Croquette. In 1858, Japan and France signed a treaty that allowed both countries to trade goods and exchange cultures. This influence includes Japanese cuisine, evident through some of the more modern Japanese dishes, and the number of pattiseries throughout Japan.*
The biggest challenge I faced while making this was working with the deep fryer on a very hot summer afternoon! Apparently, the heat index for that afternoon was an all time high for the year– 44 degrees Celsius or about 111 Fahrenheit! We’re in a mini oven weather 😰😰😰
I’m thankful though that despite forgetting to buy panko breadcrumbs, I’ve prepped some of the other ingredients earlier in the morning thus making up for the time lost due to the last minute trip to the grocery.
Prep time: 50 minutes
Cooking time: 15 minutes
• 1 kg potatoes
• 1 knob of butter
• 1/2 cup of milk (optional)
• 1/2 tsp. Dijon mustard (optional)
• 1 cup Mozarella cheese, cubed into small bite sized pieces
• 1/2 cup Gouda cheese, also cubed into smaller pieces than the mozarella
• A dash of grated nutmeg
• Salt and pepper to taste
• 1 large egg (or 2 small eggs) beaten
• Flour (1 cup)
• About a cup of Panko breadcrumbs
• 2 cups vegetable oil
1. Peel the potatoes and boil in salted water for 12 minutes or until it is soft enough to poke a knife through with little resistance.
2. Drain the water and add butter, nutmeg salt and pepper and start mashing it. Add milk if needed, but take care not to mash it too much. We want the potatoes soft but not mashed all the way through, some soft chunks should still remain.
3. Refrigerate for at least 30 mins to an hour for better handling later on.
4. Once potatoes are ready, form balls out of the mashed potatoes and insert one cube each of mozarella and gouda (together).
5. Close the ball so that the cheese is entirely covered with potato, and coat with flour, tapping the excess. You may also form it in a traditional flat shape.
6. Dip in the eggwash (make sure it is fully coated with the egg wash) and coat with panko breadcrumbs. You may refrigerate again until the time you are ready to deep fry these.
7. Deep fry in vegetable oil and until golden brown
8. Place fried korokkes on a rack to drain excess oil
9. Serve with tonkatsu sauce, or ketchup, or as it is.
Hope you enjoy this recipe!
* thanks Hurry Curry of Tokyo for the info on the background of Korokke.