We are making Korokke Pan with crispy deep-fried batter. Freshly made korokke goes great with cabbage and toasted bread. The korokke is fried perfectly crisp and so tasty!
How to make Korokke Pan
cookingwithdog.com/recipe/kor...
(8 pieces (Korokke)) Cook Time: 45 minutes
* Cooling the filling on a tray is not included in cook time.
- 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.
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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