Japanese Korokke (Croquette)

Ingredients:

• 2 lb. (about 4) russet potatoes, peeled and halved
• 1 large onion, finely diced
• ½ carrots, finely diced
• 2 medium sized Chinese mushrooms, soaked and finely diced
•  1 can of corn
• 1 stalk of green onion, finely diced
• 2 tsp. oil
• 1 egg
• 1 tsp. salt
• ¼ tsp. white pepper
• Freshly ground black pepper
• 3 eggs for the breading
• 2 cup Panko
• ½ cup all purpose flour
• Oil for deep frying
• Tonkatsu Sauce 

Procedure:

1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
2. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them). Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall off from the pot.
3. Meanwhile, chop onion, carrot, mushrooms, and green onion finely.Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.
4. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
5. Add carrot and mushrooms and cook until they are soft.  Saute corn and green onions lightly.
6. Add salt, white pepper, and black pepper to season. Set aside.


When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan
7. Add an egg and mix all together until everything is well combined.
8. Set aside to cool down a bit (so you can actually hold the mixture with your hands).
   
9. Dredge each ball in flour, then egg, and then Panko.


In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown. Inside is already cooked, so all you need to do is to make it nice brown color.
10. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.

Recipe adapted from: http://justonecookbook.com/blog/recipes/korokke-croquette/

Thoughts:

1. A lot of work! but so worth it!!! It is very delicious, and restaurant quality too.  Love the addition of corn in it, makes it a little sweet. And having tonkatsu sauce is key to make it delicious!