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Known as Korokke (コロッケ) in Japan, I've spent years perfecting my recipe for making the best Japanese Potato Croquette. Starting with a classic Korokke recipe from 1888, I've incorporated some modern cooking techniques to make a creamy filling with loads of umami and flavor, thanks to caramelized onions and hand-minced pork. Once breaded and fried, the crispy panko shell of the croquettes shatters to reveal the velvety smooth meat and potato filling on the inside.
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JAPANESE POTATO CROQUETTES RECIPE ▶ norecipes.com/korokke-potato-...
✚ INGREDIENTS ✚
320 grams pork shoulder
500 grams potatoes
1 tablespoon oyster sauce
1 tablespoon vegetable oil
120 grams onion (1 small onion, minced)
1 tablespoon potato starch (about 11 grams)
60 ml chicken stock
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 cup all-purpose flour
1 large egg
100 grams fresh Panko
vegetable oil (for frying)
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INDEX:
0:00 Intro
0:11 History of Korokke
1:18 Ingredients
2:16 Prepare Potatoes
3:30 Prepare Filling
6:07 Cook Korokke Filling
8:10 Shape & Bread Korokke
11:22 Fry Korokke
12:19 Plate Korokke
12:56 Taste Test
#croquette #korokke #JapaneseCroquette #コロッケ