All this month, I am writing about the Japanese drama, Good Morning Call. I found many things from the drama that I was curious about and so I researched some of the things. In episode 11 of Good Morning Call, Nao’s parents visit. Her mom makes the korokke recipe that made her dad fall in love with her. After all, the way to a man’s heart is the stomach, right?
The History of the Korroke
Korokke (croquette) are potato mixed with various ingredients, coated with breading and deep fried. The French croquette was introduced to Japan in the 1880s. Since then the korokke can be found almost everywhere.
The Korokke is very easy to make, but requires a bit of time. I would consider this something you would make on a weekend. I found this recipe one of my favorite go-to Japanese cuisine website, Just One Cookbook. In order to make it more like the recipe on Good Morning Call (or so I believe), I omitted the vegetables and added whipping cream.
The process that goes into making korokke isn’t that bad. Yes, it does take a while. But it is relatively easy. Except that I couldn’t get my korokkes to look as beautiful. Oh well, they were so delicious. And that is why you should give this recipe a try. Let me know how it goes.
Yoshikawa Korroke Recipe
Ingredients
- 2 lb about 4 Idaho potatoes, peeled and sliced
- 1 large onion chopped
- 2 Tbsp. oil
- 1 lb ground beef
- 4 eggs 1 for mixture, 3 for breading
- 1 Tbsp whipping cream
- 1 tsp salt
- 1/4 tsp white pepper
- black pepper
- 2 cup panko
- 1/2 cup all purpose flour
- oil for deep frying
Instructions
- Place potatoes in large pot; bring to boil. Cook until soft or a fork goes through easily.
- Drain in colander. Return to stove on low heat until remaining moisture evaporates completely (don't burn them).
- Turn off heat and mashed the potatoes. Small chunks are welcomed. Set aside.
- Heat large skillet on medium high, add oil and onions. Cook until soft.
- Add meat and break it up into small pieces with a cooking spoon. When done, season with salt, white pepper, and pepper. Set aside.
- When both meat and potato mixtures are ready. Add meat to the potato. Leave any liquid behind.
- Add one egg and whipping cream. Mix everything together until well combined. Set aside to cool.
- Once cooled, start making korokke balls with mixture.
- Place each ball in flour, then egg, and last panko.
- In a frying pan, heat oil over medium high heat. Deep fry until golden brown.
- 10. Transfer to paper towels.