We’ve been spending countless nights binge watching one of our favorite shows on Netflix. Samurai Gourmet (if you haven’t indulged in this delightful show, do it now—I promise not to give away any spoilers ahead) is the story of recent retiree, Takeshi Kasumi, who finds himself reigniting his passion for food while tapping into his inner “Ronin” as he struggles to adapt to his newfound freedom. Brushing all cultural etiquette and inhibitions aside, he takes the viewer on a journey encompassing many Japanese culinary delights. It’s the perfect story for a foodie-obsessed household such as ours, and it’s no surprise we’d feel inspired to recreate some of the iconic Japanese dishes that had us drooling episode after episode.
Episode 9, titled “Croquettes of the heart”, tells the tale of young Takeshi as he takes a walk down memory lane. Recalling his first taste of the beloved deep-fried delicacy, Korroke. Conflict arises between the nostalgic longing Takeshi feels for the carefree days of his youth and his more temperate leanings as he tries to decide how many croquettes to order for himself at a strip-mall takeaway shop. It’s a great episode full of reminiscence on the joy of youth, the compromises we all make to get through the journey of life in one piece, and the opportunities for self-rediscovery that present themselves along the way. We came for the croquettes, but we stayed for the feels.
After the episode we began researching the creative varieties of Korroke offerings from the street vendors in Japan,. We decided that we wanted to concoct our own recipe with a classic american twist. Could we make food-stall-style croquettes, with soft and pillow-y centers and crisp golden crusts using only what we only had in our pantry? It was an exciting challenge worth taking on, and you won’t believe how heavenly these croquettes are.
CHEF’S NOTES
The best Japanese Korroke are made from potatoes with high starch and low moisture for a fluffy yet sturdy eating experience. Although any potato CAN do, we opted for one of the greatest modern food inventions: instant Idaho mashed potatoes. Dry potato flakes are perfect for controlling the amount of liquid that you’ll need to keep your croquettes from exploding in the fryer but still yield a luxurious texture. It’s quick, easy, and won’t break the bank. If you don’t have panko breading any white bread crumb will substitute just fine. For my gluten-free cooks out there, one of our favorite breadings to use is combination of Trader Joe’s Rice Bread Crumbs and Kikkoman Gluten-Free Panko. Get creative and mix in any variety of cooked meats, cheeses, and vegetables for added texture and flavor. Real Tonkatsu sauce is a rare find at the neighborhood grocery store, so we opted to make our own with just a few simple ingredients. Try these awesome little croquettes with our favorite Japanese fried chicken recipe.
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Passive Time | 30 mins |
| Servings |
Doz
|
- 1 4oz pkg Instant Mashed Potatoes Any variety
- 1 /12 c Water, boiling
- 2 slices Bacon, chopped, cooked
- 2 whole Scallions, chopped
- 1 tbls Egg, whole, divided from below
- Optional Cooked Shiitake, Ground Beef, Shredded Carrot or Cheese Add a variety of mix-ins for a nice twist
- Salt and Pepper to taste
- Neutral Oil for frying patties
- Cabbage and Lemons for garnish
- 2 whole Eggs, whisked We love Nellie's Free Range
- 1 c AP Flour, or GF flour blend A blend of GF Flour and Buckwheat Flour works great
- 1 c Panko Breading, sub any bread crumb if unavailable We used 50/50 GF Kikkoman Panko and TJ's Rice Breading for extra crunch
- 2 tbls Worcestershire Sauce
- 4 tbls Ketchup
- 1 1/2 tbls Oyster Sauce
- 1 tbls Soy Sauce
- 1 tsp Mirin or Sake Optional
- 1 tbls Brown Sugar
Ingredients
Croquette Filling
Breading
Tonkatsu Sauce
|
|
- Prepare the proteins and any inclusions ahead of time. We sautéed the ham and scallions together, then set them aside to cool. In large mixing bowl, empty the packet of instant potatoes. Boil the water in a pot or water kettle. Quickly add to the potato flakes and whisk or stir using a rubber spatula. Don't worry too much about any remaining small lumps. Spread the potatoes in an even layer on the inside of the bowl to quickly cool the mixture.
- Once potatoes are slightly warmer than body temperature, add in the ham, scallions, egg, and any other mix-ins or cheese. Season if needed and combine until thoroughly mixed. Divide the croquette filling into 6 balls. Using the palms of your hands, roll the mixture into football shaped balls. Gently form the patties by pressing between the palms of your hands or using a small plate wrapped in cling film. Once all the croquette patties are formed, cover and chill for 15-30 mins, up to 1 hour. This is an important step to ensure the croquettes will not explode when frying.
- Set up your breading station using three bowls in order of flour dredge, egg, then bread crumbs. Begin dredging all the croquette patties in flour. One-by-one, dip in the egg and transfer to the panko. Gently cover all sides with crumbs and give it a little press for extra stick. Repeat until all patties are covered.
- Fill a shallow pan or frying vessel with neutral oil. When oil registers 340-355f degrees, carefully drop in the allowable amount of croquettes into the pan. I normally fry no more than 4 croquettes at a time. Turn the croquettes when they have slightly browned and are a deep rich golden color, approx 2-4 mins each side. Transfer to an absorbent paper lined plate or tray fitted with a draining rack. Repeat until all croquettes are fried.
- Any un-fried patties can be wrapped and frozen for future rainy croquette days. Keep finished croquettes in a warming oven or reheat when ready to serve.
- Serve croquettes with shaved cabbage, slices of lemon, and a side of tonkatsu sauce.
- Combine all ingredients in a bowl and whisk together until smooth. For added glossiness, heat over the stove or in the microwave for 30 seconds. Store any unused portion in an airtight container in the fridge for up to 2 weeks.
