Korroke With Tonkatsu Sauce (japanese Potato Croquettes With Eas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb potato, peeled and diced
• 1/4 lb ground beef
• 1/2 medium onion, finely chopped
• 1 -2 teaspoon curry powder (to taste)
• salt
• pepper
• freshly grated nutmeg, to taste
• 2 eggs, beaten
• 1/2 cup flour
• 2 cups panko breadcrumbs or 2 cups unseasoned breadcrumbs
• 3 cups peanut oil (for deep-frying)
• 2 cups shredded cabbage
• 1 teaspoon dry yellow mustard powder
• 4 teaspoons sake (rice wine) or 4 teaspoons use dry sherry
• 1/4 cup ketchup
• 4 teaspoons rice wine vinegar
• 4 teaspoons soy sauce
• 4 teaspoons worcestershire sauce
• 4 teaspoons sugar
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon minced garlic

Recipe

• 1 boil the diced potatoes in salted water, until tender.
• 2 meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
• 3 add the chopped onion to the beef, and saute until tender.
• 4 combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
• 5 cook for a few minutes, then remove from heat.
• 6 drain cooked potatoes and mash until smooth.
• 7 combine the meat mixture with the mashed potatoes.
• 8 add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
• 9 divide the mashed combination into 16 equal portions.
• 10 form each portion into a small sausage shape.
• 11 dredge each portion in flour, then dip each into the remainder of the beaten egg.
• 12 coat each croquette with panko or unseasoned breadcrumbs.
• 13 arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
• 14 refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
• 15 heat peanut oil in a wok on high, or until just smoking.
• 16 deep-fry the croquettes a couple at time until lightly browned.
• 17 drain on paper towels and keep warm.
• 18 repeat with remaining croquettes until finished.
• 19 serve over shredded cabbage and drizzle with tonkatsu sauce.
• 20 for tonkatsu sauce: combine mustard powder and sake in a medium-sized glass or plastic bowl.
• 21 whisk until smooth.
• 22 add remaining ingredients and mix well until thoroughly blended.