Korokke
Serves 1
Directions
- 1Boil two potatoes in a pot of water.
- 2Boil two potatoes in a pot of water.
- 3Boil two potatoes in a pot of water.
- 4Peel and dice one onion.
- 5Peel and dice one onion.
- 6Peel and dice one onion.
- 7Add cooking oil to a pan over heat.
- 8Add cooking oil to a pan over heat.
- 9Add cooking oil to a pan over heat.
- 10Add the diced onions to the pan and sauté until caramelized.
- 11Add the diced onions to the pan and sauté until caramelized.
- 12Add the diced onions to the pan and sauté until caramelized.
- 13Add ground beef to the pan with the onions.
- 14Add ground beef to the pan with the onions.
- 15Add ground beef to the pan with the onions.
- 16Break up the ground beef with a spatula and cook until browned, mixing with the onions.
- 17Break up the ground beef with a spatula and cook until browned, mixing with the onions.
- 18Break up the ground beef with a spatula and cook until browned, mixing with the onions.
- 19Remove the cooked beef and onion mixture from the pan and place it into a bowl with the boiled potatoes.
- 20Remove the cooked beef and onion mixture from the pan and place it into a bowl with the boiled potatoes.
- 21Remove the cooked beef and onion mixture from the pan and place it into a bowl with the boiled potatoes.
- 22Add soy sauce to the mixture.
- 23Add soy sauce to the mixture.
- 24Add soy sauce to the mixture.
- 25Mash the potatoes and beef mixture together.
- 26Mash the potatoes and beef mixture together.
- 27Mash the potatoes and beef mixture together.
- 28Add oat milk to the mashed mixture.
- 29Add oat milk to the mashed mixture.
- 30Add oat milk to the mashed mixture.
- 31Add a touch of creme fresh to the mashed mixture.
- 32Add a touch of creme fresh to the mashed mixture.
- 33Add a touch of creme fresh to the mashed mixture.
- 34Take a portion of the mixture, pound the air out, and mold it into a thick oval shape.
- 35Take a portion of the mixture, pound the air out, and mold it into a thick oval shape.
- 36Take a portion of the mixture, pound the air out, and mold it into a thick oval shape.
- 37Place the molded korokke into a food container.
- 38Place the molded korokke into a food container.
- 39Place the molded korokke into a food container.
- 40Seal the container and let the korokke cool in the fridge.
- 41Seal the container and let the korokke cool in the fridge.
- 42Seal the container and let the korokke cool in the fridge.
- 43Crack an egg into a bowl and whisk it to create an egg wash.
- 44Crack an egg into a bowl and whisk it to create an egg wash.
- 45Crack an egg into a bowl and whisk it to create an egg wash.
- 46Prepare three separate trays: one with flour, one with the egg wash, and one with panko breadcrumbs.
- 47Prepare three separate trays: one with flour, one with the egg wash, and one with panko breadcrumbs.
- 48Prepare three separate trays: one with flour, one with the egg wash, and one with panko breadcrumbs.
- 49Coat each cooled korokke first in flour.
- 50Coat each cooled korokke first in flour.
- 51Coat each cooled korokke first in flour.
- 52Dip the floured korokke into the egg wash.
- 53Dip the floured korokke into the egg wash.
- 54Dip the floured korokke into the egg wash.
- 55Finally, coat the korokke generously with panko breadcrumbs.
- 56Finally, coat the korokke generously with panko breadcrumbs.
- 57Finally, coat the korokke generously with panko breadcrumbs.
- 58Heat oil in a pan to 350 degrees Fahrenheit (175 degrees Celsius).
- 59Heat oil in a pan to 350 degrees Fahrenheit (175 degrees Celsius).
- 60Heat oil in a pan to 350 degrees Fahrenheit (175 degrees Celsius).
- 61Carefully place the coated korokke into the hot oil.
- 62Carefully place the coated korokke into the hot oil.
- 63Carefully place the coated korokke into the hot oil.
- 64Fry the korokke until it is nice and golden brown.
- 65Fry the korokke until it is nice and golden brown.
- 66Fry the korokke until it is nice and golden brown.
- 67Remove the fried korokke from the oil using a strainer and drain excess oil.
- 68Remove the fried korokke from the oil using a strainer and drain excess oil.
- 69Remove the fried korokke from the oil using a strainer and drain excess oil.
- 70Serve the korokke on a plate with shredded cabbage.
- 71Serve the korokke on a plate with shredded cabbage.
- 72Serve the korokke on a plate with shredded cabbage.
- 73Drizzle sauce over the korokke.
- 74Drizzle sauce over the korokke.
- 75Drizzle sauce over the korokke.
Ingredients
- 2 potatoes
- 2 potatoes
- 2 potatoes
- 1 onion
- 1 onion
- 1 onion
- cooking oil
- cooking oil
- cooking oil
- ground beef
- ground beef
- ground beef
- soy sauce
- soy sauce
- soy sauce
- oat milk
- oat milk
- oat milk
- creme fresh
- creme fresh
- creme fresh
- 1 egg
- 1 egg
- 1 egg
- flour
- flour
- flour
- panko
- panko
- panko
- cabbage
- cabbage
- cabbage
- sauce
- sauce
- sauce
Equipment
potcutting boardknifepanspatulabowlwhiskfood containerplateschopsticksstrainer