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Korokke (コロッケ) / Japanese Food

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JAPANESE TREND / Japanese Cooking (25) / Japanese Cooking (27)

Korokke (Japanese: コロッケ) is the Japanese name for a deep fried dish originally related to a French dish, the croquette. It was introduced in the early 1900s. This dish is also popular in South Korea where it is typically sold in bakeries.



Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs, then deep frying this until brown on the outside. Korokke are usually shaped like a flat patty. They are generally called (ingredient) Korokke. For example, those using beef would be called beef korokke, those using shrimp, ebi korokke, etc.. Those using white sauce may also be called Cream Korokke.



Korokke is often served with worcestershire sauce and shredded cabbage.
Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between a piece of bread, they are be called Korokke pan (pan being bread in Japanese).

The video below is relating to how to make "Bento". But you will be able to learn "how to make korokke" by this vide provided by YouTube.

A simple tutorial of preparing a bento (1)


The recipe below introduces you two of the most popular kinds of korokke: white cream korokke and meat potatoe korokke.

Ingredients:
  • White Cream Filling
    • Butter
    • Flour
    • Milk
    • Canned corn
  • Meat potatoe filling
    • Potatoes
    • Ground beef or pork
    • Onion
  • Other Ingredients
    • Flour
    • Eggs
    • Bread crumbs
    • Korokke sauce*
    • Japanese mayonnaise*
    • Cabbage
May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

White cream filling:
  1. Melt the butter in a fry pan and add flour.
  2. Add the milk and stir until the sauce becomes homogenous.
  3. Wait until the white mass is very viscose and add the canned corn.
  4. Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.

Potatoe meat filling:
  1. Cook the potatoes and smash them.
  2. Fry the ground meat with cut onions, and then remove as much oil as possible.
  3. Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt.

Deep Frying:
  1. Form the meat potatoe mixture into hamburger like pieces with a diameter of about 6 cm and a thickness of about 1 cm.
  2. Cut or form the white cream in pieces of about 2x2x4 cm. The rectangular dish should haven given the cream the desired form and makes the cutting easier.
  3. Put one piece after the other first in the flour and cover all its surface. Then cover it with beaten raw egg, and finally with bread crumbs.
  4. Deep fry the korokke pieces until they are beautiful golden.
  5. Cut some green outer cabbage leafs in thin strings.

Serving and eating:

Put the green cabbage and the golden korokke pieces on a plate, and eat it with korokke sauce and mayonnaise.

General information:

In Japan you can buy single pieces of korokke warm in convenience stores and supermarkets. Because the preparation of korokke requires quite much effort, it's rarely done at home.

By A.S. on Aug 31, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。