3/24/2023 0 Comments Corn peelerTry finding Japanese brand breadcrumbs called Panko. For a nice char, leave the chopped onion for a long stretch of time between stirring. The key is to stir fry until moisture is evaporated so the croquettes do not contain extra moisture. The amount of flavor and sweetness you’ll get from cooking those yellow onions, as opposed to other kinds, is significantly higher. I use yellow onions whenever I caramelize or stir fry till golden. You can also add dense vegetables such as corn and carrot, which do not have much moisture, but you can also sautee them until the moisture is evaporated. Instead, switch it with finely chopped shiitake mushrooms or other mushrooms you have. You can use ground turkey or chicken, but I think the flavor could be a little lacking compared to beef.įor those who want to make a vegan/vegetarian version, you can omit the meat completely. The korokke sold from the butcher shops are delicious, and you know the reason – high-quality meat! I usually use high-quality 85% lean ground beef for more flavor. Typically, Japanese croquettes use ground beef but sometimes it can be made with ground pork. Because it could possibly burn fingers, I excuse myself for not following her method 100%. The Korokke should be made with Danshaku, but my mom uses roughly 85-90% Danshaku and adds 10-15% May Queen because she likes to be different… She also believes that potatoes should be boiled with skin on, and then peeled with fingers while they are hot. If you’re in Japan, there are “May Queen” (メークイン) and “Danshaku” (男爵) potatoes. They are the best at soaking up the juice and flavor from the meat and onion. For making Korokke, the Russet potatoes are the ideal choice since the starchy, fluffy, and light texture makes for the perfect bite. In the US, the most common potatoes are Russet potatoes, red potatoes, and Yukon Gold potatoes. It’s important to get the right quality ingredients, especially for a simple recipe like this.
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