Another comfort food from Japan. Every family has its own version, but a lot of the korokke have corn in it. In Japanese grocery stores, they always carry korokke already prepared, so that the housewives just either warm those up or cook, depending on how the store sells. According to Wikipedia, Japan adopted from Portugal, one of the many food that Japan learned from the western world after the Edo period ended. Japan opened its door to the western world, during the Meiji Era.
My picture shows the main dish (okazu) which in this case is the Korokke, in front of you, on the left side is always the white rice, on the right side is always the misoshiru. When you start to eat, you always start with the misoshiru, that is a Japanese way of starting the meal.
7 potatoes, boiled and smashed
200g ground meat (beef and porc)
1 egg yolk
¼ tsp soy sauce
little corn, less than a ¼ cup
½ onion, chopped
panko, bread crumb
1. brown meat with the onions, once cooked, cool the meat down.
2. then mix all ingredients except the panko.
3. form your korokke and then put it in egg and then in panko.
4. cook in oil
|Step 4, I like to cook in little oil and brown all sides. If I cook in oil, I feel like my korokkes are too oily.|
|This is how it looks! Oishisoooo 🙂|
Preparation time: 45 minutes, including boiling potatoes
Cooking time: 20 minutes ( I like to fry them in little oil and brown all sides of korokke, you can also fry in lots of oil and avoid the work of browning every side)