Japanese korokke

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. Take medium-sized potatoes. Instead of wood mushrooms, you can use shitake or champignons. If the mushrooms are dry, soak them overnight in water, and in the morning drain the liquid and rinse the mushrooms. Instead of minced pork, you can take beef or chicken. Use category C0 eggs. Special Japanese panko crackers can be replaced with regular breadcrumbs.

2. Step 2:

   

   Peel the potatoes and boil in slightly salted water until tender. To boil the potatoes faster, cut them into several parts. When the potatoes are ready, drain the water from them, no liquid should remain in the pan.

3. Step 3:

   

   Return the pot with potatoes to the fire and evaporate the remaining water on a minimum heat, but do not burn the potatoes themselves. After that, using a potato masher, crush the potatoes into mashed potatoes. However, unlike mashed potatoes, you can leave small potato lumps for this dish. Cover the pan with a lid and set aside.

4. Step 4:

   

   Peel the onion, rinse under running water and cut into cubes. Onions can also be chopped with a blender, but it is not necessary to chop the onion coarsely. Peel the carrots and grate them on a coarse grater. Soaked dried mushrooms are also finely chopped.

5. Step 5:

   

   Pour vegetable oil into a frying pan and let it warm up, and then fry the chopped onion in the heated oil. Then add the grated carrots and chopped wood mushrooms, continue to simmer the vegetables until soft.

6. Step 6:

   

   Add minced meat to the fried vegetables and, breaking up the lumps, fry the meat until all the liquid has completely evaporated. After that, set the strongest fire on the stove and fry the minced meat for 1-2 minutes, stirring it all the time. In the process of frying, add salt and pepper to the meat filling.

8. Step 7:

   

   Put the meat filling into a saucepan with mashed potatoes, beat in the chicken egg and mix very well so that all the ingredients are evenly distributed. Now let the mass cool down so that when sculpting the crust, it does not burn your hands.

9. Step 8:

   

   In a bowl, whisk the chicken egg, pour in the soy sauce and shake lightly with a whisk. If there is no soy sauce at home, it can be replaced with cold water or milk, slightly salting the egg mass. Sift the flour onto a separate plate, this will remove unnecessary impurities and garbage cans that may be in this product. Pour panko breadcrumbs on another plate. These prepared products will allow you to quickly breading korokke.

10. Step 9:

    

    When the potato mass with meat and vegetables becomes warm, form it into balls of any shape: oval, round or in the form of balls.

11. Step 10:

    

    Roll the formed meatballs first in wheat flour, then dip in egg batter, and then roll in special panko breadcrumbs, gently pressing the meatballs to the flakes so that they are completely covered with breading.

12. Step 11:

    

    Heat the vegetable oil well in a frying pan. The oil needs to be warmed up very well so that the breading is well grasped. When the oil warms up, put the korokke in a frying pan and fry them on both sides until golden brown. After that, put the fried crusts on paper towels to remove excess oil.

13. Step 12:

    

    Hot korokke are served on the table as a separate dish or served as a side dish.