Recipe of Award-winning Korokke: Just Like Your Butcher's
Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Steps to Make Perfect Korokke: Just Like Your Butcher's. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Korokke: Just Like Your Butcher's, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korokke: Just Like Your Butcher's delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korokke: Just Like Your Butcher's is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Korokke: Just Like Your Butcher's using 11 ingredients and 5 steps. Here is how you cook it.
This recipe was born from a random burst of inspiration. I had some heavy cream in stock for making fruit cakes and randomly thought of including some in my korokke. It's serendipity!
Try to have them while they're still piping hot! *These might be tasty with condensed or evaporated milk instead of heavy cream. Yields 9 elliptical korokke, 3 x 8 cm each. Recipe by Raby.
Ingredients and spices that need to be Make ready to make Korokke: Just Like Your Butcher's:
- 500 grams Potatoes
- 150 grams Ground pork
- 1/2 Onion
- 1 Vegetable oil (as needed)
- 2 tbsp Soy sauce
- 2 tbsp Sugar
- 50 ml Heavy cream
- 1 Flour (for dredging)
- 1 Egg (for dredging)
- 1 Panko (for dredging)
- 1 Frying oil
Steps to make Korokke: Just Like Your Butcher's
- Wash clean your potatoes, line up on a heat-proof dish, cover with cling wrap, then microwave. Microwave until soft enough that you can easily pierce with a bamboo skewer. Peel and mash with a masher or similar.
- Pour a thin layer of oil into a frying pan to sauté the minced onion and pork. Once the meat starts to turn whitish, add in the soy sauce and sugar. Taking care not to let the ingredients burn, stir over high heat until most of the moisture has evaporated.
- Add the pork and onions from Step 2 as well as the heavy cream to the mashed potatoes from Step 1.
- Shape the korokke mixture from Step 3 into your desired shapes. Evenly but thinly dredge in flour, followed by the egg wash, then panko. Fry in heated vegetable oil until crispy and golden brown. You can enjoy them as is or season with Japanese Worcestershire-style sauce or soy sauce.
- Here they are shaped in cylinders.
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