If you think that Japanese cuisine is based on light flavors and low fat, well, let me say that is not so true. Fried food, called 揚 げ 物 (Aghemono) is an integral part of the Japanese diet as well as its gastronomic culture. The most famous dish is certainly the Tempura, introduced by the Portuguese missionaries in the 16th century, and after been spread throughout the country, the frying technique became a real art.
Tonkatsu (Fried pork), Agedashi Tofu (Fried Tofu), Satsuma-Age (fried fish cake), Tori Karaage (fried chicken) … the food preparations that required a full immersion in boiling oil are many!
One of these is called Korokke.
In the streets of Tokyo and around the country, especially in the famous area full of Izakaya and small traditional shops, you will find stalls selling these similar freshly made fried meatballs. My advice? Don’t miss the chance to taste them!
Korokke is a simple dish, ideal as street food and excellent for all tastes thanks to their versatile filling. The most popular? Potatoes with veal or pork, pumpkin or shrimp.
Their preparation will take you some time, but if you are a fan of this dish or are simply inspired, you will see that the hard work will be repaid! Here is the recipe of our favorite Korokke!
(portions for 5 Korokke)
2 tablespoons of oil
tofu (drip it and leave it wrapped in a paper towel for at least 10 minutes so that it loses excess water)
2 cups of panko (Japanese breadcrumbs)
oil for frying
1 . Boil the potatoes in a saucepan until you can easily pierce them with a toothpick;
2 . Remove the potatoes from the heat, soak them under cold water and gently remove the skin;
3 . You can proceed with their “crushing” until forming a homogeneous mixture without large superfluous pieces;
4 . Cut onion and tofu and cook them in a pot with 2 tablespoons of oil and a little salt and pepper;
5 . Add the potatoes to your Tofu + onion and mix well (if the mixture is too moist due to the tofu, I recommend adding a teaspoon of starch);
6 . Add an egg and mix everything; shape your meatballs and let them rest in the fridge for 30 min. Meanwhile, get ready for the penultimate passage: the breading. In two bowls placed in one your Panko, and in the other the 3 beaten eggs;
7 . After 30 minutes, take your meatballs out of the fridge and bread them;
8 . Last but most important: In a Wok, warm the oil and then cook your croquettes until they reach a uniform browning.
Transfer your Korokke on paper towels and serve them still hot together with a good colored salad and a delicious bowl of steaming rice;
Did you try them? What do you think?
If at the end of the dinner some are left (I know is hard but it can happen), they can be an excellent last-minute solution for your obento lunch!