How to Make Korokke Pan (Croquette Bun) Ingredients for Korokke (8 pieces) - Korokke Filling - 400g Danshaku Potatoes (0.882 lb) - use potatoes with high starch content 800ml Water to cook potatoes (3.38 us cup) 8g Salt - 1% of the amount of water 100g Mixture of Ground Beef and Pork (3.53 oz) 1/2 tsp Coarse Salt A pinch of Pepper A pinch of Nutmeg 2 tsp Raw Sugar 1 tsp Cooking Oil 1/2 Onion (150g/0.331 lb) - Batter for Korokke - 1/2 Egg 25ml Water (5 tsp) 25g Cake Flour (0.882 oz) 100g Raw Bread Crumbs (3.53 oz) - moist dried bread crumbs with water if you can't find raw one Cooking Oil to deep-fry korokke Ingredients for Korokke Pan (2 pieces) 2 Bread Rolls (Koppepan ) 2 Korokke Japanese Worcester Sauce Cabbage Parsley Leaves ** Cooking too many korokke at once lowers the oil temperature, causing the outer skin of the korokke to crumble down. Do not move the korokke in oil until they are slightly colored. How to Deep-Fry Frozen Korokke 1. Place frozen korokke in a frying pan. 2. Pour frying oil over the korokke until covered, turn on the burner, and deep-fry at medium heat. 3. Do not touch the korokke until slightly colored and gently flip them over. 4. When the surface becomes golden brown, they are ready to serve. From: cookingwithdog Views: 147052 2092 ratings Time: 05:24 More in Howto & Style
Date Posted 16.09.2009
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