Korokke (Japanese Beef Croquettes)

Japanese Beef and Potato Croquettes (koroke)

Recipe by Caroline Phelps

My husband calls them 'the Japanese version of shepherd's pie' and it's easy to see why as the croquettes are made of beef and mashed potatoes. Coated in panko and deep-fried, these fluffy balls are usually served with tonkatsu sauce and a side of shredded cabbage. Not only are they fun to make, they're also a crowd pleaser for children and adults! This is an easy recipe your family will ask for again and again!

Ingredients

• 2 large potatoes (about 1 1/2 lbs), peeled and roughly chopped
• 300 grams (a little less than 2/3 lb) ground beef (I use ground chuck)
• 1 medium size onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp butter
• Vegetable oil, or other neutral oil for frying
• 1 large egg
• panko breadcrumbs
• all-purpose flour
• shredded cabbage
• Tonkatsu sauce

Cooking Directions

Bring a medium size pot of water to boil. Add potatoes and boil until they are cooked through. Drain and put them into a mixing bowl. Mash the potatoes and set aside. In a large pan on high heat, melt the butter then add onions and garlic. Cook for about 2-3 minutes, add ground beef and cook until beef is fully cooked. Add the beef mixture to the potatoes and mix well. Season well with salt and pepper.You can now begin to heat up the oil to 340F (cooking thermometers are easy to find and very useful).

Meanwhile shape the mixture into balls, mine are usually about the size of my palm. Dust them in flour, dip in egg and coat with panko breadcrumbs. Fry until golden brown and crispy (be careful not to overcrowd the pot as this will decrease the oil temperature). Serve with tonkatsu sauce and shredded cabbage.

Omusoba (Japanese omelet with stir fried noodles and veggies)

Omusoba is a very popular dish in Japan that can be

found in 'family restaurants' and izakayas (Japanese brasseries).

It is an uncomplicated dish, remindful of what you would

get in a Japanese household. Sweet and savory flavors

are both present in this Japanese omelet that's extremely

satisfying on a cold day!

Makes about 4 omelets

Ingredients:

- 8 eggs

- 1 carrot, cut into small strips

- 1 onion, finely chopped

- 2 garlic cloves, finely chopped

- 2 cups cabbage, chopped bite size

- 4 tbsp neutral oil (grapeseed, canola)

- 2 tbsp soy sauce

- 1 1/2 tbsp rice vinegar

- 2 tbsp water

- 1 tbsp sake

- 1 tsp sugar

- 1 sheet nori (dried seaweed), ground (I use a coffee grinder) or very finely chopped

- 6 oz (170g) chow mein noodles (ramen noodles are also good)

- Tonkatsu sauce 

- Kewpie Mayonnaise (optional)

- salt & pepper

Directions:

Boil your noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside. 

In a large pan over high heat, add 2 tbsp oil, garlic and onions, and cook for 2 minutes. Add the rest of the vegetables and cook until they are almost soft (about 8 minutes). 

Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes.

While the veggies are finishing up in the pan, grab another pan to make your omelets. Use 2 eggs per omelet (break in a bowl and briefly whisk). Add oil to the pan and when the oil is hot, make your first omelet. When the omelet is ready, put it on a plate and repeat the process until all your omelets are made. 

Equally divide the veggie and noodle mix and spread it on one side of each omelet. Fold with the empty side, squirt a good amount of Tonkatsu sauce on top, add some kewpie mayonnaise too if you like to add creaminess, and serve!