Korokee

 Last new recipe for the year - Korokee.  Basically a Japanese potato croquette.  They are favorite of Japanese children and Deane's favorite so far too.

Dry smashed potatoes

Forming the patties

Fry carefully - they brown really fast

Ready to eat!

 Korokke - ala Teri:

 1 lb starchy potatoes

½ lb ground beef

1/4 cup mushrooms (shitake are great), minced

2 TBS finely minced fresh ginger

1/2 TBS olive oil

Oil for deep frying (amount depends on the size of your frying container)

Salt and pepper to taste

Coating:

1 egg

4 TBS flour

3 TBS water

2 TBS Yum Yum sauce

2 cups (maybe more) PANKO bread crumbs

 

Peel and quarter potatoes.  Boil for about 10 minutes or until skewer goes thru easily. 

 Drain completely, and then put potatoes that are still in the pot back on still-warm stove burner to dry off completely.  As you put them on, give a little shake to rough up the surface (helps in drying off).  Then mash potatoes with potato masher to a rough mash (still has chunks). 

 Make batter from first 4 coating ingredients.  Put in shallow wide mouth bowl.  Put Panko into a separate wide mouth bowl.  Set aside near your cooking area.

 While potatoes are cooking, heat olive oil in fry pan.  Add ground beef, mushrooms, and ginger.  As ground beef cooks, break it up to very small pieces.

 Add meat mix to cooked mashed-up potatoes.  Add salt and pepper to taste.  Mix well.  Let mix cool so you can handle it to form ovals, but it still needs to be pretty warm.

 When potatoes are cool to handle, divide into 8 equal amounts.  Form each portion into a flat oval.  Place on a plate.

 Heat deep fry oil until it is about 350*. 

 Take one potato ovals, dip into batter, then the Panko.   Slip into hot oil.   Quickly repeat with another one or two more ovals depending on fryer size.  Remember, the interior is already cooked so you are just getting the golden crust on the outside.  It goes quick!  Make sure you remember to turn them so both sides brown evenly.  Drain on a paper towel lined plate while you continue to cook.

 Serve immediately.