KOROKKES

These are a friend, potato, delicious, pork thing. The image above is of korokkes. They're good. EAT THEM.
コロッケの材料
  • ジャガイモ: 中くらいの大きさだったら12個
  • 豚ひき肉: 1ポンド
  • 玉ねぎ：大きかったら1個,中くらいだったら2個
  • 人参：3~4個
  • 炒める時の調味料：
  • バター
  • 塩と胡椒
  • とんかつソース
衣：
  • All Purpose Flour
  • 溶き卵 2個
  • パン粉
作り方

  1. ジャガイモの皮をむいて、一口大に切って水に漬けておく。
  2. （1）の水を捨て、きれいな水をおいもが隠れるくらいまで入れ、塩を少し加えて火にかける。
  3. 煮立ったら弱火にし、10~15分追いもが柔らかくなるまで煮る。
  4. 煮えたら、ザルにあげて水を切る。
  5. マッシュする。暖かいうちに塩、コショウを少ししておくと良い）
  6. 人参は皮をむく。玉ねぎと人参をみじん切る。バターで炒め、玉ねぎが透き通ってきたら肉を入れてポロポロにいためる。
  7. ６に塩、コショウ、とんかつソースを入れて味をつける。
  8. 全部の材料を一緒にして、良く混ぜ合わせ、冷ましておく。
  9. 最初に全部を丸めてしまう。次に小麦粉、卵、パン粉を用意して、油も火にかける（あまり高温にしない事！）
  10. 小麦粉、卵、パン粉の順につけて、油であげる。
Korokke Ingredients
  • Potatoes: Average sized, about 12
  • Ground Pork: 1 pound
  • Onions: 1 big one, or 2 medium ones
  • Carrots: 3-4
  • Seasoning when Stir-frying:
  • Butter
  • Salt & Pepper
  • Tonkatsu Sauce (See Below)

Breading:
  • All Purpose Flour
  • 2 beaten eggs
  • Panko (See Below)

Instructions
  1. Wash and peel the potatoes, and then cut them into bite-sized chunks. Put them in water.
  2. Throw out the water from step 1 and put the potatoes into a pot. Fill the pot with water until the potatoes are fully submerged. Sprinkle in some salt and start boiling them.
  3. When the water begins to boil, lower the temperature and put a lid on the pot for 10-15 minutes, until they become soft.
  4. Once the potatoes are done, strain the water using a colander
  5. Mash the potatoes - don’t go nuts: You’ll be stirring them later, and the more you mash the squishier the Korokkes (no one likes mushy korokkes). Add some salt and pepper.
  6. Peel the carrots, dice them and onions, and stir-fry them. Fry the onions a bit first, then add the pork, and then add the carrots. Things should be a tad on the squishy side - you don’t want crisp veggies in the middle of your korokke. 
  7. Add salt, pepper and tonkatsu sauce to the mix in step 6. Add to your flavor.
  8. Put the carrots, onions and pork into the mashed potatoes. Stir it all together. Then let it cool off -- you can put it in the fridge for a while, or even overnight if you want to plan ahead. 
  9. After the mix is cool enough, form it into small round shapes. You don’t want them to be too big, or else they won’t fry quite right.
  10. “Bread” the Korokkes by dipping them into flour, then into beaten eggs, and then into panko.  (You can make this step go easier and cleaner by mixing the eggs and flour together. However, you might want to try it the hard way a few times to learn what the proper consistency is.)
  11. Fry up the korokkes until their golden brown in some oil that can handle deep-frying, perhaps canola oil! Be careful not to put too many of them in at once: each time you put a korokke in, the temperature of the oil lowers.

"Below"

Picture
Tonkatsu Sauce
Don't know what Tonkatsu Sauce is? Don't worry, it's not a huge deal. Here's an image of it. You should be able to find it any Japanese grocery store. 

Barring that, it could be found at other oriental grocery stores. If you can't find it... sorry! I'll see if I can cook up an "ad-hoc" tonkatsu sauce recipe.
Picture
Panko
Not familiar with Panko? Panko has become quite popular and common on, at least, US TV cooking shows. I was surprised to find it at my local American grocery store (I think they even have it at Wal-Mart). It's basically really tiny, crumbled up, stale bread. It fries up really nice.