Korokke

Name: Korokke
Cuisine: Japanese
Ingredients: 2 potatoes; 1 onion; cooking oil; ground beef; soy sauce; oat milk; creme fresh; 1 egg; flour; panko; cabbage; sauce

Serves 1

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Korokke

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Serves 1

Directions

1Boil two potatoes in a pot of water.
2Peel and dice one onion.
3Add cooking oil to a pan over heat.
4Add the diced onions to the pan and sauté until caramelized.
5Add ground beef to the pan with the onions.
6Break up the ground beef with a spatula and cook until browned, mixing with the onions.
7Remove the cooked beef and onion mixture from the pan and place it into a bowl with the boiled potatoes.
8Add soy sauce to the mixture.
9Mash the potatoes and beef mixture together.
10Add oat milk to the mashed mixture.
11Add a touch of creme fresh to the mashed mixture.
12Take a portion of the mixture, pound the air out, and mold it into a thick oval shape.
13Place the molded korokke into a food container.
14Seal the container and let the korokke cool in the fridge.
15Crack an egg into a bowl and whisk it to create an egg wash.
16Prepare three separate trays: one with flour, one with the egg wash, and one with panko breadcrumbs.
17Coat each cooled korokke first in flour.
18Dip the floured korokke into the egg wash.
19Finally, coat the korokke generously with panko breadcrumbs.
20Heat oil in a pan to 350 degrees Fahrenheit (175 degrees Celsius).
21Carefully place the coated korokke into the hot oil.
22Fry the korokke until it is nice and golden brown.
23Remove the fried korokke from the oil using a strainer and drain excess oil.
24Serve the korokke on a plate with shredded cabbage.
25Drizzle sauce over the korokke.

Ingredients

2 potatoes
1 onion
cooking oil
ground beef
soy sauce
oat milk
creme fresh
1 egg
flour
panko
cabbage
sauce

Equipment

potcutting boardknifepanspatulabowlwhiskfood containerplateschopsticksstrainer

Korokke

Serves 1

instagram.com

Korokke

instagram.com

Serves 1

Directions

1Boil two potatoes in a pot of water.
2Peel and dice one onion.
3Add cooking oil to a pan over heat.
4Add the diced onions to the pan and sauté until caramelized.
5Add ground beef to the pan with the onions.
6Break up the ground beef with a spatula and cook until browned, mixing with the onions.
7Remove the cooked beef and onion mixture from the pan and place it into a bowl with the boiled potatoes.
8Add soy sauce to the mixture.
9Mash the potatoes and beef mixture together.
10Add oat milk to the mashed mixture.
11Add a touch of creme fresh to the mashed mixture.
12Take a portion of the mixture, pound the air out, and mold it into a thick oval shape.
13Place the molded korokke into a food container.
14Seal the container and let the korokke cool in the fridge.
15Crack an egg into a bowl and whisk it to create an egg wash.
16Prepare three separate trays: one with flour, one with the egg wash, and one with panko breadcrumbs.
17Coat each cooled korokke first in flour.
18Dip the floured korokke into the egg wash.
19Finally, coat the korokke generously with panko breadcrumbs.
20Heat oil in a pan to 350 degrees Fahrenheit (175 degrees Celsius).
21Carefully place the coated korokke into the hot oil.
22Fry the korokke until it is nice and golden brown.
23Remove the fried korokke from the oil using a strainer and drain excess oil.
24Serve the korokke on a plate with shredded cabbage.
25Drizzle sauce over the korokke.